in Dessert Recipes

Popcorn ice cream

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Ingredients for 1 servings:

  • 400 ml milk
  • 200 g popcorn
  • 200 g mascarpone
  • 200 g ready-made mix (ice cream magic for yogurt ice cream)
  • 100 g white chocolate coating, coarsely grated
  • 50 g sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Bring the milk, sugar, and popcorn (reserve some for decoration) to a boil, blend, and refrigerate for 12 hours. Whisk the mascarpone and ice cream mixture with a hand mixer, first slowly, then quickly for 2 minutes. Pour the cold, strained popcorn milk into the ice cream mixture and add the grated chocolate. Stir briefly again and freeze overnight. Sprinkle the remaining popcorn over the ice cream before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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