SALTY CARAMEL POPCORN ICE CREAM

SERVES 4 PORTIONS

  • 1 cup (240 ml) popcorn, popped in coconut oil and cooled, plus 1 cup (240 ml) for serving
  • 1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
  • 1 cup (240 ml) oat milk or other plant- based milk
  • 5 fresh dates, pitted
  • 2 tbsp coconut butter
  • 2 tbsp arrowroot powder
  • 1 tsp vanilla extract Caramel Sauce for serving
  • NUTRITIONAL VALUES

    Calories: 170kcal
    Fat: 11g (2.6g S.Fat)
    Carbs: 15.4g
    Protein: 4.5g
    Sugar: 9.6g
    Sodium: 206mg

    METHOD

    In a blender, combine the popcorn, coconut milk, oat milk, dates, coconut butter, arrowroot, and vanilla. Blend until the mixture is smooth and creamy.

    With an ice cream maker:
    Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

    Without an ice cream maker:
    Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.

    Scoop the ice cream into bowls, top with the popcorn, and drizzle with the Caramel Sauce. Serve and have fun!
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    CREAMY VANILLA ICE CREAM