Popcorn and Caramel Ice Cream Sundae

Give your sundae a savory kick with homemade no-churn caramel popcorn ice cream topped with just the right amount of chocolate syrup.


  • 1 1/4 cups heavy cream
  • 3 egg yolks
  • 4 tablespoons sugar
  • 9 ounces white chocolate, melted
  • 3 egg whites, beaten
  • 1 1/2 cups caramel popcorn, chopped, plus more to garnish
  • 1/4 cup caramel sauce
  • 5 ounces dark chocolate, melted
  • 1 tablespoon coconut oil


  1. Beat heavy cream until it reaches soft peaks. Set aside.
  2. Beat the egg yolks with the sugar until light and fluffy. Stir in the melted white chocolate. Fold in the whipped cream, then fold in the egg whites.
  3. Add caramel popcorn and stir to combine. Drizzle in the caramel syrup and stir through a few times, but do not fully mix in.
  4. Freeze for at least 3 hours, until firm.
  5. Mix the dark chocolate with the coconut oil. Set aside.
  6. Serve the ice cream in cones, and decorate them with the chocolate syrup and more caramel popcorn.