Popcorn popsicles (leftover buttered popcorn recipe)

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.

Prep Time 2 10

Cook Time 10

Freezing Time 8

Course Brunch, Dessert, Finger food, Ice Cream, Popsicle, Sweet tooth, tea time

Cuisine American

Servings 12 large popsicles

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. Remove from the mold and coat with the crushed popcorn, granulated sugar and flakey salt.

Allowing the popcorn to steep with the whipping cream is important or else it will not have the popcorn flavor we need.
Stir the custard constantly while it's on the stove to ensure it doesn’t get burnt or scramble.
Freeze the ice cream for a minimum of 8 hours but I prefer letting this happen overnight.