Popcorn Ice Cream Cake
recipe

A delightful treat that combines sweet ice cream and crunchy popcorn. Perfect for serving on a Sunday evening!
Preparation Time: 30 minutes + Freezing 4 hours
Serving Size: 8

Ingredients:

- 200 g popcorn
- 1 l vanilla ice cream
- 100 g chocolate (e.g., milk chocolate)
- 50 g butter
- 50 g marshmallows
- 100 ml caramel sauce (for drizzling)

Instructions:

1. Prepare the popcorn according to the package instructions and allow it to cool.
2. Melt the butter in a saucepan and add the chocolate. Stir until the chocolate is completely melted.
3. Add the cooled popcorn and marshmallows to the chocolate mixture. Mix well to ensure all the popcorn is coated.
4. Spread half of the popcorn mixture into a greased cake pan. Press down gently to compact it.
5. Pour the vanilla ice cream over the popcorn layer and smooth the surface.
6. Add the remaining popcorn mixture on top of the ice cream and press down lightly.
7. Cover the cake with plastic wrap and place it in the freezer for at least 4 hours or until fully frozen.
8. Remove the cake from the freezer about 10 minutes before serving. Drizzle with caramel sauce and serve.
Nutritional Information per Serving (1/8 of the cake):
- Calories: 350 kcal
- Protein: 4 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 1 g

Reviews: 4.79 (176 reviews) ★★★★★ share