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Home / Recipes / Popcorn Ice Cream with Chocolate Pave, Peanut Cookie Crumb and Salted Caramel Sauce

Photo of Popcorn Ice Cream with Chocolate Pave, Peanut Cookie Crumb and Salted Caramel Sauce by Prajakta Khanvilkar at BetterButter

Popcorn Ice Cream with Chocolate Pave, Peanut Cookie Crumb and Salted Caramel Sauce

Prajakta Khanvilkar
60 minutes
Prep Time
60 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Popcorn Ice Cream with Chocolate Pave, Peanut Cookie Crumb and Salted Caramel Sauce RECIPE

Inspired from Masterchef Australia recipes.

Recipe Tags

  • Egg-free
  • Medium
  • Whisking
  • Blending
  • Baking
  • Freezing
  • Dessert
  • Egg Free

Ingredients Serving: 5

  1. Popcorn Icecream: Act II butter flavor popcorn 5 packets
  2. 500 ml milk
  3. 500 ml pure cream (Amul Whipping cream)
  4. 2 ½ tbsp. custard powder (vanilla)
  5. 110 g caster sugar
  6. Chocolate Pave: 250 g dark chocolate (50%)
  7. 1 tbsp custard powder (vanilla)
  8. ¾ cup milk
  9. Salted Caramel: 80 g brown sugar
  10. 70 ml whipping cream
  11. 2 tbsp salted butter
  12. Ground pink Himalayan salt to taste (sendha namak)
  13. peanut Cookie Crumb: ¼ cup unsalted butter
  14. ¼ cup smooth peanut butter
  15. ¼ cup white sugar
  16. ¼ cup brown sugar
  17. 1 ¼ cup all purpose flour
  18. ¼ tsp baking powder
  19. ½ tsp Baking Soda
  20. Pinch of salt


  1. Popcorn Icecream: Pop the popcorn in a heavy bottom pan.
  2. In another pot mix 250 ml milk and the 500 ml cream and heat it till bubbles start to appear on the edges.
  3. Keep a handful of popcorn for garnishing. Add the cream and milk mixture to the popcorn and simmer for 15 mins on low heat.
  4. Meanwhile mix the custard powder, sugar and remaining 250 ml milk.
  5. Pass the popcorn milk&cream mixture through a sieve.
  6. Now add the custard mixture to it and cook till it thickens and coats the back of the spoon.
  7. Cool the mixture and pour it in a airtight container and place it in the freezer.
  8. Blend the mixture 2-3 times after 1 hour resting period.
  9. Once the mixture is blended 3 times, let it firm up in the freezer.
  10. Chocolate Pave: Line a square tin with cling film or baking paper.
  11. Place chocolate in a bowl and place it on a pot of simmering water to melt.
  12. Meanwhile prepare the custard mixture in another pan and cook it till the custard is thickened.
  13. Beat the cream to soft peaks.
  14. Mix the chocolate and custard and cool it.
  15. Now add a small portion of the whipped cream to the chocolate mixture and mix.
  16. Now add all the chocolate mixture to the cream and gently fold in to combine thoroughly.
  17. Pour it in the lined tin and place it in the fridge to set.
  18. Salted Caramel: Combine the sugar, cream and butter in a saucepan and heat over medium heat. Swirl the mixture and cook till it thickens.
  19. Add salt to taste and cool it the fridge.
  20. Peanut Cookie Crumb: Line a baking tray with a baking paper.
  21. Place the sugars, butter, peanut butter, buttermilk and blitz till creamed.
  22. Now add the remaining ingredients and blitz again till combined.
  23. Spread the mixture on the baking tray and bake for 10 – 15 mins at 150C or till golden brown.
  24. Remove from oven and crumble it into large crumbs and set aside.

Reviews (2)  

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Maneesha Jain
Maneesha Jain   Aug-22-2016

Bindiya Sharma
Bindiya Sharma   Jun-21-2016

simply yum!Loved the combination of flavours!

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