Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
No-Churn Caramel Popcorn and Roasted Peanut Sundaes
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- Level: Easy
- Total: 6 hr 45 min (includes chilling and freezing times)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 572
- Total Fat
- 46 g
- Saturated Fat
- 17 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 17 g
- Cholesterol
- 51 mg
- Sodium
- 93 mg
This recipe is sponsored by the Wells Fargo Active Cash® Credit Card. The bases are loaded with these delicious ballpark-inspired sundaes that include a homemade no-churn ice cream flavored with caramel-coated popcorn, peanuts and luscious dulce de leche. Finish the sundaes with a trifecta of easy peanut butter shell topping and even more caramel corn and peanuts – and you’ve got a grand-slam dessert. Bonus points for serving them in baseball helmet-shaped bowls.
- Level: Easy
- Total: 6 hr 45 min (includes chilling and freezing times)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 572
- Total Fat
- 46 g
- Saturated Fat
- 17 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 17 g
- Cholesterol
- 51 mg
- Sodium
- 93 mg
Ingredients
Directions
- Combine the caramel-coated popcorn and peanuts with the heavy cream in a large saucepan and place over medium-high heat. Bring the mixture to a boil, then immediately turn off the heat. The mixture should appear light brown and the popcorn should be very soft. Strain through a fine-mesh strainer into a medium bowl (discard the solids). Place the bowl of steeped cream over a large bowl of ice water and let sit, stirring frequently, until chilled thoroughly, 30 to 40 minutes.
- Beat the chilled cream mixture with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes.
- Whisk the condensed milk, vanilla and kosher salt in a large bowl until smooth. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the whipped cream mixture with about half of the dulce de leche and drag a rubber spatula through it to lightly swirl. Spoon into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with the remaining dulce de leche and drag a rubber spatula through the top to lightly swirl. (If the whipped cream mixture gets too warm during this process and the dulce de leche starts to sink to the bottom, pop the whipped cream mixture into the freezer to chill for about 10 minutes, then continue.) Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours and up to overnight.
- When ready to serve, microwave the peanut butter chips and coconut oil in a microwave-safe bowl on high, stirring every 30 seconds, until smooth and creamy, 1 to 2 minutes total.
- Scoop the ice cream into bowls, then drizzle with the peanut butter mixture. Sprinkle with more caramel-coated popcorn and peanuts and a pinch of flaky sea salt.
