Caramel Popcorn Ice Cream Cake Recipe
Introduction
This Caramel Popcorn Ice Cream Cake is a delightful treat that combines creamy vanilla ice cream with crunchy caramel popcorn and a buttery graham cracker crust. It’s a perfect dessert for summer gatherings or any time you want something sweet and refreshing.
Ingredients
- 1 quart of vanilla ice cream, softened
- 2 cups caramel popcorn
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 1/2 cup caramel sauce
- Whipped cream for topping (optional)
Instructions
- Step 1: Prepare the crust by mixing crushed graham crackers and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan and freeze for 15 minutes.
- Step 2: Spread a layer of softened vanilla ice cream evenly over the crust. Freeze for 30 minutes to set.
- Step 3: Scatter caramel popcorn generously over the ice cream layer and gently press them down. Drizzle caramel sauce over the popcorn layer.
- Step 4: Freeze the cake for at least 3 hours or until firm. Before serving, top with whipped cream if desired and enjoy!
Tips & Variations
- For extra crunch, toast the graham crackers slightly before crushing.
- Swap caramel popcorn for chocolate-covered popcorn for a chocolate twist.
- Use flavored caramel sauce like salted caramel to add depth.
- If you don’t have a springform pan, any cake pan with removable sides will work.
Storage
Store the ice cream cake in the freezer, covered tightly with plastic wrap or in an airtight container. It can keep well for up to one week. When ready to serve, let it sit at room temperature for about 5 to 10 minutes to soften slightly for easier slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other flavors of ice cream?
Yes, feel free to use your favorite ice cream flavors like chocolate, butter pecan, or even coffee for a unique version of this cake.
How do I prevent the popcorn from getting soggy?
Press the popcorn gently onto the ice cream layer and freeze quickly to help preserve its crunch. Serving soon after removing from the freezer will also keep it crisp.
PrintCaramel Popcorn Ice Cream Cake Recipe
Indulge in this delightful Caramel Popcorn Ice Cream Cake that combines the creamy smoothness of vanilla ice cream with a crunchy caramel popcorn topping and a buttery graham cracker crust. Perfect for summer celebrations or any time you crave a sweet, refreshing dessert with a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes (including freezing time)
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 cup crushed graham crackers
- 1/2 cup melted butter
Ice Cream Layer
- 1 quart vanilla ice cream, softened
Toppings
- 2 cups caramel popcorn
- 1/2 cup caramel sauce
- Whipped cream for topping (optional)
Instructions
- Prepare the crust: In a bowl, combine the crushed graham crackers and melted butter, mixing until well combined. Press this mixture firmly and evenly into the bottom of a springform pan. Place the pan in the freezer for 15 minutes to let the crust set.
- Spread the ice cream layer: Take the softened vanilla ice cream and spread it evenly over the chilled graham cracker crust. Ensure a smooth, even layer for the best texture. Freeze the pan for 30 minutes to allow the ice cream layer to firm up.
- Add popcorn and caramel: Once the ice cream has set, scatter the caramel popcorn generously over the top. Gently press the popcorn into the ice cream to help it adhere. Drizzle the caramel sauce evenly over the popcorn layer to enhance flavor.
- Freeze until firm: Return the cake to the freezer and let it freeze for at least 3 hours, or until the entire cake is firm and holds together well.
- Serve and garnish: Before serving, optionally top the cake with whipped cream for an extra creamy touch. Slice, serve, and enjoy this crunchy, creamy caramel popcorn ice cream cake!
Notes
- For easier slicing, let the cake sit at room temperature for 5 minutes before cutting.
- You can substitute caramel popcorn with plain popcorn and add extra caramel sauce if preferred.
- Make sure the ice cream is softened but not melted for smooth spreading.
- This cake should be stored in the freezer and consumed within 3 days for best quality.
- Using a springform pan makes it easier to remove the cake without damaging the layers.
Keywords: caramel popcorn, ice cream cake, vanilla ice cream, caramel sauce, graham cracker crust, no-bake dessert, frozen dessert
