If you’ve been keeping up with us on YouTube, you’ll know that we have a series called Will It Pop? featuring Popsmith co-founder Dave as he sets out to transform your favorite eats into popcorn.
Well, today we’re flipping the script and turning your go-to movie night snack into dessert using a packet of our Oh Sooo Buttery Popcorn. It’s mind-blowingly good, perfect for hot summer days, and absolutely easy to make.
Here’s what you should know about making buttery movie theater popcorn ice cream:
Equipment You’ll Need for Popcorn Ice Cream
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Popsmith Popper
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Blender
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Sieve
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Ice cream maker
Buttery Popcorn Ice Cream Ingredients
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1 packet Popsmith Oh Sooo Buttery Popcorn
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1 ½ cups heavy cream
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1 ½ cups whole milk
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⅔ cup granulated sugar
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1 teaspoon vanilla extract
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Salt, to taste
Buttery Popcorn Ice Cream Directions
Step 1: Preheat
Set your stove to medium heat and let your Popper preheat for 1 to 2 minutes.
Step 2: Pour Oil
Cut open the coconut oil portion of your Oh Sooo Buttery Popcorn kit, squeeze it into the pot, and allow it to melt.
Step 3: Add Kernels
Open the kernel packet and drop 3 kernels into the Popper. When the first kernel pops, pour in the rest.
Step 4: Season
Cut the seasoning portion of the kit, pour the buttery salt, and cover the pot.
Step 5: Turn
Crank the Popper clockwise as the kernels pop to prevent burning.
Step 6: Remove
When popping slows to 1 to 2 seconds between pops, take the Popsmith off the heat and pour the popcorn into a huge bowl.
Step 7: Reserve Popcorn for Mix-Ins
Set aside one cup of popcorn, break it into bite-sized pieces, and freeze so they stay crisp when mixed into the popcorn.
Step 8: Blend the Base
Add the remaining popcorn, heavy cream, milk, sugar, vanilla extract, and salt to a blender. Blend on high for 60-90 seconds until the popcorn is completely broken down and you’re left with a smooth mixture.
Step 9: Steep
Let the blended mixture sit at room temperature for one to two hours to allow the buttery popcorn flavor to infuse into the cream.
Step 10: Strain
Strain the mixture through a fine mesh sieve for an ultra-smooth ice cream.
Step 11: Chill
Cover the mixture and refrigerate for at least one hour or until cold.
Step 12: Churn
Churn in ice cream maker according to the manufacturer's instructions. Add the frozen popcorn pieces during the last few minutes of churning.
Step 13: Freeze and Enjoy
Transfer the mixture into an airtight container, freeze overnight, and enjoy your buttery popcorn ice cream!
More Popcorn Ice Cream Tips
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No ice cream maker? No problem. Pour the chilled mixture into a shallow dish and freeze for 45 minutes. Stir vigorously with a fork to break up ice crystals, then repeat every 30-45 minutes for 3-4 hours until creamy. Add your frozen popcorn pieces during the final stir.
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This popcorn ice cream tastes great on its own, but for an extra special treat, drizzle caramel sauce over it or pair it with a brownie.
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Swap our Oh Sooo Buttery Popcorn for Classic Kettle Popcorn for a sweeter ice cream with a hint of salty. Here’s a step-by-step guide to making our kettle corn.
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Your buttery popcorn ice cream is best enjoyed fresh! Eat it within 5 days if you want the popcorn pieces to maintain some crunch.
Popcorn Goodness in Every Scoop
You just turned popcorn into ice cream. Not a bad way to spend your Saturday!
This dessert hits all the right notes — creamy, crunchy, salty, and sweet — and it's way more interesting than anything you'll find in the freezer aisle.
Ready for more popcorn experiments? Explore our blog for inspiration. You’ll find sweet popcorn recipes, spicy popcorn ideas, and more to complete your movie night.
