Are you dreaming of creamy, dreamy ice cream but dreading the complicated churning process? Then prepare yourself for a flavor explosion that's ridiculously easy to make! This Buttered Popcorn Ice Cream recipe, made with your Ninja Creami, delivers all the nostalgic buttery-sweet goodness of popcorn, transformed into a delightful frozen treat. Get ready for a simple, healthy-ish, and incredibly delicious homemade ice cream experience! This recipe skips the traditional ice cream maker, saving you time and energy.
Ingredients:
- 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
- 1 cup heavy cream, refrigerated overnight
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ cup popcorn, popped (air-popped is best)
- 2 tablespoons melted unsalted butter
- Optional: ½ teaspoon popcorn seasoning
Instructions:
Get Started:
- Ensure your coconut milk and heavy cream have been chilled overnight. This is crucial for achieving a smooth, creamy texture.
Prepare the Popcorn:
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Pop your popcorn. Air-popped popcorn is ideal for a lighter ice cream, but you can use microwave popcorn if preferred (remove excess oil/butter).
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While still warm, toss the popcorn with melted butter and popcorn seasoning (if using). Let cool slightly.
Make the Ice Cream Base:
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Gently scoop out the thick, solidified coconut cream from the top of the refrigerated can, leaving the watery liquid behind. (Reserve the liquid for smoothies or other recipes!)
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In a large bowl, whisk together the coconut cream, heavy cream, sugar, vanilla extract, and salt until smooth and well combined.
Assemble and Freeze:
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Gently fold in the cooled, buttered popcorn. Be careful not to overmix.
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Pour the mixture into your Ninja Creami pint container. Freeze for at least 6 hours, or preferably overnight.
Creami Time!:
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Once frozen, process the mixture in your Ninja Creami according to the manufacturer’s instructions. You'll likely need to run the cycle multiple times for optimal creaminess. Scrape down the sides as needed.
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Once processed, transfer your Buttered Popcorn Ice Cream to an airtight container and freeze for another 30 minutes to firm up further before scooping and enjoying!
Tips for Success:
- Chill those cans: Refrigerating your coconut milk and heavy cream is non-negotiable for achieving the perfect texture.
- Don't overmix: Overmixing can incorporate too much air, resulting in an icy texture. Gently fold in the popcorn.
- Adjust sweetness: Taste the mixture before adding the popcorn and adjust the sugar to your liking.
- Experiment with flavors: Add a pinch of cinnamon, nutmeg, or other spices to enhance the flavor profile.
Variations:
- Salted Caramel Buttered Popcorn Ice Cream: Stir in a drizzle of salted caramel sauce before adding the popcorn.
- Chocolate Buttered Popcorn Ice Cream: Add ½ cup of melted dark chocolate chips to the ice cream base.
Nutritional Information (per serving – approximate, will vary based on ingredients):
This nutritional information is an estimate and may vary depending on the specific ingredients used. It's always best to use a nutrition calculator for precise figures based on your exact recipe.
- Calories: Approximately 250-300
- Fat: High
- Protein: Low
- Carbohydrates: Moderate
- Sugar: Moderate
Enjoy this delightful and easy homemade ice cream recipe! It's the perfect treat for a hot summer day or a cozy night in. Let us know in the comments how you enjoyed your Buttered Popcorn Ice Cream!