I made this for a birthday when the person asked for something that was not cake. Sweetened condensed milk, heavy cream, and Blue Gum honey mixed together, poured into a loaf pan, and frozen for four hours. No churning. No ice cream maker. The condensed milk keeps it soft enough to scoop. The honey, a dark Australian variety, tastes like caramel and eucalyptus.
The burnt toffee popcorn goes on top: popped kernels coated in a caramel of melted butter and sugar cooked to a deep amber. Salty, sweet, crunchy, and slightly bitter from the burn. Scattered over the soft honey ice cream, it is pretty damn satisfying to eat.
Tips for Making Honey Ice Cream with Toffee Popcorn
Use a strong-flavoured honey
Blue Gum or buckwheat honey has enough character to taste through the cream and condensed milk. Mild honeys disappear. You want the honey to be the dominant flavour. 
A third of a cup of honey for two cups of cream. It sounds like a lot. It is the right amount.
Watch the toffee carefully
Melt butter and sugar over medium heat until it turns deep amber. Not light amber. Deep amber, almost brown. That is where the complex, slightly bitter toffee flavour lives.
Pour it over the popcorn immediately and stir. The toffee hardens fast. Work quickly.
Easy Honey Ice Cream with Burnt Toffee Popcorn
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Description
This indulgent honey ice cream is paired with a delightful burnt toffee popcorn, creating a comforting and luscious dessert that’s perfect for any occasion.
Ingredients
- 1 can sweetened condensed milk
- 2 cups heavy cream
- 1/3 cup Blue Gum honey
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 2 tablespoons butter
Instructions
- In a large bowl, mix the sweetened condensed milk, heavy cream, and Blue Gum honey until well combined.
- Pour the mixture into a loaf pan and freeze for at least 4 hours or until firm.
- For the popcorn, pop the kernels using a popcorn machine or stovetop method.
- In a saucepan, melt the butter and sugar over medium heat until it turns a deep amber color.
- Pour the toffee over the popcorn and stir to coat evenly.
- Serve the honey ice cream topped with the burnt toffee popcorn.
Notes
For a stronger honey flavor, use a robust honey like Blue Gum. The ice cream can be made ahead and stored in the freezer for up to a week. Ensure the toffee popcorn is completely cool before storing to maintain its crunch. If you don’t have a popcorn machine, you can pop the corn kernels in a pot with a lid on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 100
- Fat: 20
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 60
Frequently Asked Questions
Do I need an ice cream maker?
No. This is a no-churn recipe. Mix the ingredients, pour into a loaf pan, and freeze for at least four hours. The condensed milk prevents ice crystals from forming.
What is Blue Gum honey?
A strong, dark honey from eucalyptus trees in Australia. If you cannot find it, use buckwheat or chestnut honey. Avoid clover or wildflower, which are too mild.
Can I make the popcorn ahead?
Yes. Store it in an airtight container at room temperature for up to two days. The toffee stays crunchy if kept dry. Do not refrigerate it.
Mmm. That sounds good – actually, it sounds incredible! Enjoy!
Honey…probably cherry honey.
And YES, in fact I just made some goatcheese ice cream with roasted field berries. It tastes like cheesecake – to die for!
I will try your burnt toffee popcorn – sounds pretty amazing!
That looks so delicious. I’m going to have to make that soon!
Thank you Tamara – it’s very luscious :)
what a great recipe!