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
Units
Scale
- 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