If you got past the title of this post are still genuinely interested in reading the recipe, then welcome friends – we are officially like minded. The ultimate combination of sweet and salty, this no-churn buttered popcorn and candied bacon ice cream challenges most of what you think ice cream flavours can be… and isn’t it nice to try something a little different from time to time?
Long time readers of Chew Town will know how far my love of popcorn extends, with recipes for popcorn crumbed lamb cutlets, nutella cheesecakes with salted popcorn crust, salted popcorn cauliflower florets and popcorn florentines (amongst others) all featuring on the pages of this blog.
I’m all for ice cream in winter and even though I have an ice cream maker, I regularly use the no-churn method for making my ice creams, because its just so darn easy!
The buttered popcorn flavour comes from a bag of microwave buttered popcorn, and whilst I usually don’t advocate the eating of microwave popcorn, after trying a few ways to get the buttered popcorn flavour into my ice cream, the microwave popcorn yielded the best result by far. The buttered popcorn flavour alone is great, but why stop at just popcorn when you can add bacon! Also, I felt that the savouriness of the buttered popcorn flavour actually needed the candied bacon to add some sweetness.
It’s not your usual ice cream flavour though, and plays a little with your mind as it is definitely more savoury in taste to regular flavours. It really is a surprisingly wonderful flavour and I’m excited to share the recipe with you.
No-Churn Buttered Popcorn and Candied Bacon Ice Cream
- 1 x 100g packet of butter flavour microwave popcorn
- 2 1/2 cups thickened cream
- 100g middle rasher bacon
- 3 tablespoons dark brown sugar
- 1 x 395g can sweetened condensed milk
Prepare the microwave popcorn as per the packet instructions. Meanwhile, place the cream in a large mixing bowl. Add 3/4 of the popcorn to the cream (and eat the rest) then taking a spoon scrape all the remaining butter flavouring from the popcorn bag and add that to the bowl.
Set aside in the fridge for 30 - 45 minutes (be careful not to leave the popcorn in the cream for two long or it will disintegrate and soak up too much of the cream).
While the popcorn is steeping, prepare the candied bacon by tossing the bacon in the brown sugar and then baking for 20 minutes at 200° Celsius (400° Fahrenheit) turning over halfway through. Remove from the oven and cut into small pieces.
Prepare to extract the popcorn from the cream by placing a muslin lined sieve over a bowl. Pour the cream and popcorn into the sieve (in batches if you have a small sieve) and using a large spoon, press the popcorn to squeeze out the cream. If the cream is hard to extract, you can pick up the muslin itself and twist the top squeezing out the cream till you have as much of it as possible (expect to loose 1/2 cup of cream with 2 cups remaining).
Whip the cream until firm peaks form, then stir in 3 tablespoons of the condensed milk and stir till combined being careful not to loose the air in the cream. Add the remaining condensed milk and the bacon and fold into the mixture till just combined.
Pour into a container and freeze until the ice cream has set (4-6 hours minimum). When ready to eat, thaw for 10 minutes before serving.