Popcorn popsicles (leftover buttered popcorn recipe)

Name: Popcorn popsicles (leftover buttered popcorn recipe)
Prep time: 130 min
Cook time: 10 min
Ingredients: 3 cups salted buttered popcorn; 2 cups hot heavy cream/whipping cream; 1 egg; 1/4 cup condensed milk; 1 tbsp corn flour; 2 tbsp vanilla extract; Granulated sugar; Crushed popcorn; Sea salt flakes

This creamy, no churn popsicle is a cross between custard and a corn cream that is the perfect summer dessert recipe for all corn lovers.

Came home from the movies a couple of nights ago with leftover popcorn and this recipe was the first thing that popped in my head so I get on with making it. I have used buttered and salted popcorn to make it which makes this so rich and delicious. I would suggest using either salted or buttered popcorn to make this ice cream. Also I have turned this mixture into popsicles but you can pour it into a large tin and scoop it out as well. What I love about this recipe apart from the corn (because we all know how much I love corn) is the simplicity on how its made and the fact it is s leftover makeover situation.

What is popcorn ice cream?

Popcorn ice cream is exactly what is sounds like, popcorn mixed with ice cream base to create the best ice cream that is flavored like popcorn. It is creamy, rich, scoop able and delicious.

What ingredients do you need to make this popcorn ice cream?

To make this ice cream we need popcorn (buttered, salted or both), whipping cream, egg, condensed milk, vanilla, corn flour. I like to use a little granulated sugar and crushed popcorn with a sprinkle of sea salt.

What equipment do you need to make this popcorn ice cream?

To steep the popcorn we need a large container. To make the custard we need a small sauce pot and whisk. I have used a large mixing bowl to whip the steeped cream with a whisk. To fold the cream and custard I have used a rubber spatula. Also, I have silicon popsicle molds. This recipe will yield 12 small popsicles or 6 large ones. Alternatively you can pour the mixture into an 8 inch loaf tin.

How to make this popcorn ice cream?

In a large bowl or container add the buttered popcorn and pour over the hot whipping cream. Cover and allow this to steep for a couple of hours or even overnight in the fridge. Strain the whipping cream using the back of a spoon squish out the excess cream soaked into the popcorn. In a small sauce pot, add the egg, condensed milk, vanilla, corn flour and whisk until smooth. Add 1/4 cup of the strained cream and place on low to medium heat. You cannot leave the stove, keep whisking constantly for 3-4 minutes until the mixture is thicker like pudding. Take it off the heat and allow it to cool in the fridge. In a clean bowl add the remaining strained popcorn cream and whisk until thick and stiff peaks. Fold the cooled custard into the whipped cream and pour into the popsicle molds. Transfer to the freezer and let it set for at least 8-10 hours.

Serving and storing this popcorn ice cream?

Remove from the mold and coat with the crushed popcorn, granulated sugar and flakey salt. This gives the popsicles a crunch but also adds the flavors of popcorn on the outside. Allow the popsicles to sit at room temperature for at least 10 minutes before serving. These popcorn popsicles can be stored in the freezer for up to 1 month.

Looking for more ice cream recipes?

Now that we have covered how to make this popcorn popsicle recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.