Salted Caramel Corn Ice Cream

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Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar


  • Caramel Corn
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ tablespoon kosher salt
  • ¼ cup light corn syrup
  • ½ teaspoon baking soda
  • 4 cups popped corn
  • Ice Cream
  • 2 cups half and half cream
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 Florida corn, shucked
  • 2 cups caramel corn


Caramel Corn Instructions:

Preheat oven to 200 degrees Fahrenheit. Over medium heat bring the butter, brown sugar, salt and corn syrup to a boil. Continue boiling for 5 minutes. Place popcorn in a baking dish, set aside. Remove sugar mixture form the heat and stir in baking soda. Pour directly over the popcorn and stir to coat evenly. Bake from 1 hour, stirring every 15 minutes. Spread popcorn on a non-stick baking pan and dry.

Ice Cream Instructions:

In a saucepan, combine half and half, heavy cream, sugar and shucked corn. Over medium-low heat simmer for 10 minutes until corn is cooked through and very tender. Place the mixture in a blender in small batches and blend until smooth then strain through a fine mesh strainer, cool. Place mixture in ice cream machine and follow instructions to freeze the ice cream until soft serve consistency, then fold in the caramel corn. Transfer to a freezable container and freeze overnight.

Number of servings (yield): 8 People

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