Go Back Email Link

Creamy Buttery Popcorn Ice Cream

Linda M. Harris
A smooth and creamy ice cream infused with real buttered popcorn, then churned to perfection.
This recipe delivers a subtle sweet-and-salty flavor, made extra indulgent when topped with caramel sauce and crunchy Cracker Jack. A fun, nostalgic dessert that feels both gourmet and playful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 quart

Equipment

  • 1 Heavy-bottom saucepan
  • 1 Fine mesh sieve
  • 1 Electric mixer
  • 1 large mixing bowl
  • 1 whisk
  • 1 Instant-read thermometer
  • 1 Measuring cup (large, liquid-safe)
  • 1 Ice Cream Maker

Ingredients
  

  • 2 cups heavy cream
  • 2 cups whole milk or 2% milk divided
  • 6 cups popped buttered popcorn about 1 standard bag, 3.5 oz
  • 6 large egg yolks
  • ⅔ cup granulated sugar
  • ¼ teaspoon table salt
  • ½ teaspoon pure vanilla extract
  • Homemade Cracker Jack for serving, optional
  • Caramel sauce for serving, optional

Instructions
 

  • Infuse the Cream with Popcorn: Pour the heavy cream and 1 cup of the milk into a heavy-bottomed saucepan.
    Place it over medium heat and warm gently until it reaches a light scald (you should see small bubbles forming around the edges, but do not let it boil).
    Remove the pan from heat and stir in the popped buttered popcorn.
    Press the popcorn down lightly with a spoon so it is submerged in the warm liquid.
    Cover the pan and let the mixture steep for about 1 hour, allowing the milk and cream to absorb the savory, buttery flavor of the popcorn.
  • Strain and Measure the Base: After the steeping time, set a fine-mesh sieve over a large liquid measuring cup or bowl.
    Carefully pour the popcorn-infused cream through the sieve, pressing down gently on the softened popcorn with the back of a spoon to extract as much liquid as possible.
    Discard the soggy popcorn. You should have a little less than 3 cups of liquid.
    Top it off with enough of the remaining plain milk to make exactly 3 cups total. Stir to combine.
  • Whisk the Egg Mixture: In a large mixing bowl, add the egg yolks, sugar, and salt.
    Using an electric mixer set on high speed (or a sturdy whisk if mixing by hand), beat the mixture until it becomes pale, thick, and fluffy.
    This should take about 2 minutes. The sugar should be well dissolved, and the texture should resemble a smooth ribbon when lifted with the whisk.
    This step creates the foundation for a rich and creamy custard.
  • Temper the Egg Yolks: Return the strained popcorn milk to the saucepan and warm it gently over medium heat until it is hot but not boiling.
    Remove about 1 cup of the hot milk and slowly drizzle it into the egg yolk mixture while whisking vigorously.
    This process, called tempering, gradually warms the eggs so they don’t scramble when added to the saucepan.
    Continue whisking until the eggs are fully incorporated and silky smooth.
  • Cook the Custard Base: Pour the tempered egg mixture back into the saucepan with the remaining milk.
    Reduce the heat to low or medium-low and cook slowly, whisking constantly.
    As the custard heats, it will gradually thicken.
    Use an instant-read thermometer to check the temperature — when it reaches 185°F (85°C), it should be thick enough to coat the back of a spoon.
    Be patient and stir constantly, especially near the end, to prevent curdling or lumps.
  • Flavor and Strain the Custard: Once the custard reaches the proper consistency, immediately remove the pan from heat.
    Stir in the vanilla extract for warmth and aroma.
    If you prefer a smoother texture, pour the custard through a fine-mesh sieve into a clean bowl to catch any small bits of cooked egg.
    Continue stirring for another minute or two to release steam and help the custard cool slightly.
  • Chill the Mixture Completely: Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming.
    Transfer to the refrigerator and chill for at least 2 hours, or until the mixture is thoroughly cold.
    For best results, you can leave it overnight. A well-chilled base ensures a creamier ice cream texture during churning.
  • Churn the Ice Cream: When the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
    The mixture will transform into a thick, soft-serve consistency in about 20–25 minutes, depending on your machine.
  • Freeze to Set: Scoop the churned ice cream into a freezer-safe container.
    Smooth the top with a spatula and press a piece of parchment or wax paper directly onto the surface to prevent ice crystals.
    Cover tightly with a lid and freeze for at least 4 hours, or until firm enough to scoop.
  • Serve and Enjoy: To serve, scoop the ice cream into bowls, glasses, or cones.
    For an extra treat, drizzle with caramel sauce and sprinkle with homemade Cracker Jack or additional popcorn for crunch.
    The result is a luxurious blend of creamy sweetness and buttery, salty nostalgia — the perfect balance of comfort and creativity.

Notes

  • The popcorn flavor is subtle — for a stronger taste, simply double the amount of popped popcorn.
  • Always strain the custard for the smoothest, silkiest texture.
  • Make sure the custard is completely chilled before churning for the best consistency.
  • If you don’t have an ice cream maker, the custard can be frozen in a loaf pan, whisking every 30–40 minutes until firm.
  • Caramel sauce and crunchy toppings enhance both flavor and texture, but they are optional.
QR Code linking back to recipe