Popcorn Ice Cream Sandwiches with Caramel Sauce
Popcorn Ice Cream Sandwiches with Caramel Sauce
Ingredients
For the Popcorn Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups popped popcorn, lightly crushed
For the Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt, or to taste
- 1 teaspoon vanilla extract
For Assembly
- 1 1/2 pints vanilla ice cream, softened slightly
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk until smooth. Beat in the large egg and vanilla extract until well combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the lightly crushed popped popcorn.
⏱️ 5 min
- 4
Drop 8 large spoonfuls (about 1/4 cup each) of dough onto the prepared baking sheets, leaving space between them. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min•🌡️ 350
- 5
While the cookies cool, prepare the caramel sauce. In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture boils. Continue to cook, swirling the pan occasionally, until the syrup turns a deep amber color. This usually takes 8-10 minutes.
⏱️ 10 min
- 6
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Whisk constantly until smooth. Remove from heat and stir in the 2 tablespoons of unsalted butter, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract until fully incorporated. Let the caramel sauce cool slightly.
⏱️ 5 min
- 7
To assemble the ice cream sandwiches, take one cooled popcorn cookie and place a generous scoop of softened vanilla ice cream on the flat side. Top with another popcorn cookie, gently pressing to create a sandwich. Repeat with the remaining cookies and ice cream.
⏱️ 5 min
- 8
Drizzle the homemade caramel sauce over the sides of the ice cream sandwiches. For best results, place the assembled sandwiches on a plate or baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Popcorn Ice Cream Sandwiches with Caramel Sauce
Ingredients
For the Popcorn Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups popped popcorn, lightly crushed
For the Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt, or to taste
- 1 teaspoon vanilla extract
For Assembly
- 1 1/2 pints vanilla ice cream, softened slightly
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk until smooth. Beat in the large egg and vanilla extract until well combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the lightly crushed popped popcorn.
⏱️ 5 min - 4
Drop 8 large spoonfuls (about 1/4 cup each) of dough onto the prepared baking sheets, leaving space between them. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min•🌡️ 350 - 5
While the cookies cool, prepare the caramel sauce. In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture boils. Continue to cook, swirling the pan occasionally, until the syrup turns a deep amber color. This usually takes 8-10 minutes.
⏱️ 10 min - 6
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Whisk constantly until smooth. Remove from heat and stir in the 2 tablespoons of unsalted butter, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract until fully incorporated. Let the caramel sauce cool slightly.
⏱️ 5 min - 7
To assemble the ice cream sandwiches, take one cooled popcorn cookie and place a generous scoop of softened vanilla ice cream on the flat side. Top with another popcorn cookie, gently pressing to create a sandwich. Repeat with the remaining cookies and ice cream.
⏱️ 5 min - 8
Drizzle the homemade caramel sauce over the sides of the ice cream sandwiches. For best results, place the assembled sandwiches on a plate or baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up before serving.
⏱️ 5 min