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Three red and white striped containers with scoops of Buttered Popcorn Ice Cream, on a gray background with popped popcorn scattered around.

Buttered Popcorn Ice Cream

The flavor of freshly popped popcorn drizzled in melted butter… infused into homemade ice cream? Indeed, it might sound like weird magic but this stuff is legit delicious!
Yield: 1 quart
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 days

Ingredients

  • ⅔ cup / 133 ⅓ g granulated sugar
  • 2 tablespoons dry milk powder
  • ¼ teaspoon guar gum or locust bean gum
  • 2 ½ cups / 600 g whole milk
  • 1 cup / 240 g heavy cream
  • 2 tablespoons glucose syrup or corn syrup
  • 4 cups / 56 g buttered popcorn*

Instructions

  • In a bowl, whisk dry milk powder and guar gum into sugar until evenly incorporated.
  • Combine milk and heavy cream in a saucepan. Add glucose syrup and sugar mixture and warm over medium heat, stirring occasionally, until it starts to steam and barely bubble around the edges (DO NOT let it fully boil). It should measure 185 degrees F on an instant-read thermometer.
  • Remove from heat and whir with an immersion blender for 1 minute, then add popcorn, stirring until popcorn is fully coated (it will shrink in volume as it starts to absorb moisture).
  • Place bottom of pan (or transfer to a heat-proof bowl) in an ice bath until the cream base is cooled, 30 minutes or so, then cover and refrigerate at least 3 hours or overnight if possible.
  • Once fully chilled and just prior to churning, strain out popcorn with a fine mesh sieve, pressing firmly to get out as much liquid as possible.
  • Blend with an immersion blender one more time for 1 full minute (this will help re-emulsify the dairy that may have separated overnight).
  • Churn in an ice cream machine according to manufacturer’s instructions. When it is the consistency of soft serve, transfer to a freezer-safe container. Press a layer of parchment paper on the top of the container to prevent freezer burn, then cover and freeze at least 2 hours or overnight until firm.

Notes

  • Guar gum or locust bean gum is a stabilizer that helps control the size of the ice crystals, which is especially needed because there are no eggs in this recipe. Leaving it out will result in an icier final product.
  • You can use a bag of microwave popcorn here, or pop up your own from about 2 tablespoons of popcorn kernels. Coat with about 2 tablespoons of butter and a generous pinch of sea salt; you can also use a little bit of popcorn flavoring for a more authentic movie theater flavor.