Caramel Popcorn Ice Cream Cake
Caramel Popcorn Ice Cream Cake
Try this quick and easy ice cream cake recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Freezing
  • Preparation Time 10 hours
  • Cooking Time 15 minutes
  • Yield 12 servings
  • 200 grams popped salted Corn
  • 200 grams Pecan nuts, chopped
  • 2 cups sugar
  • ½ cup honey
  • 125 grams butter
  • ½ cup milk
  • 2 x Pinch of salt
  • 400 grams 60% dark Chocolate, broken into pieces
  • 2 tablespoons butter
  • Filling
  • 4 litres good quality Vanilla ice cream
  • 1 jar Lemon curd
  • Mint sprigs to garnish
  1. Put the chocolate on to melt in a double boiler
  2. In a saucepan, place the sugar and honey. Heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until it is a deep golden brown
  3. Remove the caramel from the heat and add the butter and milk – removing from the heat will help to prevent the mixture spitting when the cold ingredients go in. Whisk well until they’re completely incorporated, then return the pot to the heat. Allow the caramel to bubble for 5 to 10 minutes until it has thickened a little. It's very important to be extremely careful when working with cooked sugar such as caramel to prevent any possible burns by yourself or those around you.  So use the back hobs if you have kids so that the pot handles are unreachable. Resist the temptation of sticking your finger to taste
  4. Meanwhile – chop the nuts
  5. Mix the popped corn with the toasted nuts
  6. Tip the popcorn-nut-mix into the caramel and stir until coated
  7. Save about a 1/6 of it – tip it into a plastic freezer bag then split the rest between two 20cm loose bottom cake tins that have been greased on the bottom only with butter
  8. pressing until even
  9. To the chocolate in double boiler- stir in the butter
  10. Pour over the two popcorn bases and evenly spread with spatula
  11. Tip in the ice cream, half to each cake tin - thawed for about 5 mins - level with a spoon dipped in hot water. Freeze, preferable overnight
  12. Remove the cakes from the freezer
  13. Stack one onto a cake stand
  14. Spread over two thirds of the lemon curd
  15. Top with the other cake layer
  16. Then spread over the remaining one third of lemon curd
  17. Top with the remaining popcorn-nut mix – bash it in the freezer bag and scatter over and around and garnish with mint sprigs
  18. Serve immediately

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