Dulce De Leche Popcorn Ice Cream

Home » Dulce De Leche Popcorn Ice Cream

The creamiest ice cream, flavoured with popcorn & finished with a dulce de leche swirl. It’s buttery, toffee popcorn in ice cream form!

This post contains affiliate links.

dulce de leche popcorn ice cream

For this batch of homemade ice cream, we’re making a custard with popcorn infused milk, toasted milk powder, brown sugar & Madagascan vanilla. We’re not stopping there though, because we’re also swirling a generous amount of dulce de leche into our ice cream once it’s churned.

Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!

popcorn ice cream

What You’ll Need

  • Popcorn – We’re going to be making our own popcorn, using kernels (more on this below). Popcorn kernels are available to buy from most supermarkets.
  • Dulce De Leche – We’re swirling in dulce de leche into our ice cream once it has been churned. You can either use shop bought dulce de leche or make your own.
  • Milk & Cream – Whole milk & double/heavy cream are used in this recipe. These contain the right amount of fat to make our ice cream richer & easier to scoop.
  • Sugar – Light brown sugar & glucose syrup are used for this batch of ice cream. Both of these add sweetness, the glucose helps prevent ice crystals forming & the brown sugar adds a rich, toffee flavour.
  • Salt – For this recipe, we’ll be seasoning the popcorn with fine table salt, so there’s no need to add any extra to the ice cream.
  • Toasted Skimmed Milk Powder – Milk powder absorbs water & helps emulsify the ice cream which in turn, adds creaminess. Using the right amount is crucial as too much milk powder will turn the ice cream gritty. We’re using toasted milk powder for this ice cream, for its’ caramelised, nutty flavour. For more info on how to make this, check out our toasted milk powder guide!
  • Vanilla – We only need to use a small amount of vanilla paste or half a pod for this ice cream. A high quality vanilla works best!
  • Egg Yolks – Using egg yolks in our custard base adds fat & richness to our ice cream. For this recipe, we need 85 grams of yolks which is roughly 5 egg’s worth.

How To Make Popcorn On The Stove

To infuse our ice cream, we’re using popcorn kernels that have been popped/cooked on the stove. Although using shop bought popcorn would be quicker, popping our own kernels allows us more control on the amount of salt & sugar that will be added to our custard.

As we know, the amount of sugar in ice cream affects how it sets once churned. If we used a bag of ready made popcorn, any sugar in this could mess with the ingredient ratios, causing our ice cream to be too soft & too sweet.

The good news is, cooking popcorn on the stove is super easy! To do this, simply add a tbsp of veg oil into a large saucepan then set over a medium heat & let it heat up. Next, add in popcorn kernels then cover the pan with a lid. Cook the popcorn for 2-3 minutes, shaking the pan frequently until all the kernels have popped. Finish the popcorn with a good pinch of salt.

How To Make Dulce De Leche Popcorn Ice Cream

The full, printable recipe card for this ice cream can be found at the bottom of this post!

  1. Infused Milk – First, we need to infuse the milk (for the custard) with popcorn. To do this, we place whole milk & half a vanilla pod into a saucepan then place over a low heat & cook until steaming hot. We then pour the warm milk over some lightly salted popcorn & leave to infuse for an hour.
  2. Custard Base – To make the custard base, we place toasted milk powder, brown sugar, glucose syrup & our popcorn infused milk (plus a bit of extra whole milk, to bring the total amount of milk up to 420 grams) into a large saucepan then heat until steaming hot.
  3. Tempering Yolks – Next, we whisk together egg yolks & brown sugar then whisk in a third of the warm milk, to temper. The yolks then get whisked back into the pan of milk then the custard is cooked over a low heat until it reaches 82°c/180°f (a digital food probe comes in handy here!).
  4. Overnight Chill – Once the custard is cooked, we stir in double cream them pass it through a sieve into a jug, cover the surface with a piece of baking paper & chill in the fridge overnight. The baking paper stops a skin forming on top & the overnight chill helps develop flavour.
  5. Churning – The next day, we churn the custard in an ice cream machine until it is the same consistency as soft serve. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around half an hour.
  6. Dulce De Leche Ripple – Once the ice cream is churned, we spoon it into a 1 litre tub, swirling in dulce de leche after every couple of spoonfuls.
  7. Set In The Freezer – The final step is to set the ice cream in the freezer for at least 4 hours before scooping.
popcorn infused milk
ice cream churning

Homemade Ice Cream Tips & Tricks

  • Chill your custard overnight for a better flavour & texture.
  • Use a good quality vanilla bean/paste for the best flavour.
  • Use a digital food probe to avoid overcooking the custard.
  • Set your freezer to 18°c/-1°f for the best set.
  • Dip your scoop in hot water for easier scooping!

Frequently Asked Questions

Do I need an ice cream machine for this recipe?

For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!

How much ice cream do this recipe make?

This recipe will make 1 litre of ice cream. The tubs that I use for my ice creams are linked below.

How do I make toasted milk powder?

Toasted milk powder is made by cooking dried milk powder in a pan on the stove, until it is a deep golden brown colour. We’re using it in this recipe, to add a nutty, buttery flavour (like buttered popcorn!). Check out our “how to make toasted milk powder” guide for our full recipe.

Which skimmed milk powder is best?

I like to use Marvel dried skimmed milk powder but any brand should work.

Can I make my own dulce de leche?

For this ice cream recipe, you can use shop bought dulce de leche or you can make your own. Check our “how to make dulce de leche” to find out how!

How long will homemade ice cream keep for?

Homemade ice cream will keep for up to 2 weeks in the freezer. After this time, large ice crystals will start to form, affecting the texture.

dulce de leche

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Dessert Recipes To Try!

Watch How To Make This Recipe

If you have enjoyed this dulce de leche popcorn ice cream recipe, it would mean a lot if you could leave a review & rating!

Dulce De Leche Popcorn Ice Cream

The creamiest ice cream, flavoured with popcorn & finished with a dulce de leche swirl. It's buttery, toffee popcorn in ice cream form!
Prep Time1 hour
Cook Time20 minutes
Churning Time30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American, South American
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Large Saucepans
  • Mixing Bowl
  • Sieve
  • Ice Cream Scoop

Ingredients

Popcorn Infused Milk

  • 1 tbsp Vegetable Oil
  • 100 g Popcorn Kernels
  • A Pinch Of Table Salt
  • 450 g Whole Milk Plus Extra If Needed – See Notes
  • ½ Vanilla Pod Or 2 tsp Vanilla Paste

Custard

  • 420 g Infused Milk See Notes
  • 40 g Glucose Syrup
  • 25 g Toasted Milk Powder Skimmed
  • 130 g Light Brown Sugar
  • 85 g Egg Yolks
  • 250 g Double Cream

To Finish

  • 4 tbsp Dulce De Leche See Notes

Instructions

Popcorn Infused Milk

  • Add the veg oil into a large saucepan then set over a medium heat. Let the oil heat up for a minute or so then add in the popcorn kernels.
  • Cover the pan with a lid then cook the popcorn for 2-3 minutes, shaking the pan regularly, until all the kernels have popped.
  • Take the pan off the heat then season the popcorn with a generous pinch of salt. Pop the lid back on then give the pan a shake, so that all the popcorn gets salted. Set aside.
  • Next, scrape the seeds out of the vanilla pod then add both the pod & seeds into another saucepan, along with the milk.
  • Set the milk over a low heat then warm gently, until steaming hot. Pour the warm milk over the popcorn then cover with a lid & leave to infuse for an hour.
    To infuse the milk for longer than an hour, chill it overnight in the fridge.

Custard

  • Pass the popcorn infused milk into a jug, through a sieve, squeezing as much liquid out of the popcorn as possible.
  • Whilst the milk is straining, add the toasted milk powder, glucose syrup & half the brown sugar into a saucepan.
  • Next, place the saucepan onto a set of scales then pour in the infused milk. Top up with enough whole milk, to bring the weight up to 420 grams. Whisk the milk to combine then set aside.
  • Add the remaining brown sugar & the egg yolks into a mixing bowl & whisk together.
  • Place the pan of milk over a low heat & cook until steaming hot.
  • When the milk is steaming (don't let it boil!), pour a third into the yolks, whisking as you do so.
    This is called tempering the yolks.
  • Pour the now tempered yolks back into the saucepan of milk then cook the custard over a low heat until it reaches 82°c/180°f, making sure to stir constantly with a rubber spatula.
  • Once cooked, take the custard off the heat & stir in the double cream. Pass the custard into a bowl, through a sieve then leave to cool, stirring occasionally.
  • Once cool, place a piece of baking paper onto the custard’s surface & refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
  • Once churned, spoon the ice cream into a tub, swirling in dulce de leche with a spoon after every couple of spoonfuls of ice cream.
  • Place the ice cream into a freezer & leave to set for at least 4 hours before serving.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Toasted Milk Powder – To make your own toasted milk powder, check out our “how to make toasted milk powder” guide. For this recipe, you’ll need to use skimmed milk powder.
3. Dulce De Leche – For this recipe, you can use either shop bought or homemade dulce de leche. To make your own, take a look at our dulce de leche recipe. You’ll need 4 tbsp for this recipe, which is around two thirds of a 397g tin.
4. Glucose Syrup – Glucose syrup is used in this ice cream to add sweetness & to make it easier to scoop. This is available in most supermarkets.
5. Storage – Kept in the freezer, homemade ice creams will keep for up to 2 weeks.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating