You must be thinking “did I read the title right?” and yep, you did. Have I lost it? Nope! Has this recipe crossed the line? NEVER. This treat has all the delicious rich flavours of salted caramel popcorn but with an extra added perk: CHOCOLATE! Oh and it’s dairy free. Crunchy, salty, sweet, and decadent. My my, we’re so winning at this.

Get the full recipe after the jump.

Dairy Free Maple Caramel Ice Cream with Salted Chocolate Popcorn Topping
Makes 750ml of ice cream

Ingredients:

For the ice cream
– 750 ml of premium coconut milk (almost 2 cans)
– 1/2 cup granulated sugar
– 3 tablespoons maple syrup (I used medium grade)

For the popcorn topping:
– 1/4 cup popcorn kernels *see note at end of recipe
– 1/2 tablespoon coconut oil
– sea salt
– dark chocolate chips

Instructions:

Before you even start, make sure your ice cream machine’s canister is already in the freezer and ready to go.

1. Dump the granulated sugar on a heavy bottomed pan and add a splash of water, turn on the heat on medium and cook it (swirling a bit in between) until it turns caramel brown, once it’s nice and brown, CAREFULLY pour the coconut milk. It’ll bubble like crazy! Once it stops, stir the milk with a wooden spoon until the caramel has dissolved completely. Add the maple syrup and keep stirring until it simmers, then remove from heat and set aside to cool completely in the fridge.

2. Once the mix is cold, pour it in your ice cream maker and let it get nice and thick (about 15 min, check your manufacturer’s instructions just in case). Once it’s thick enough, place it in the freezer for at least 3-4 hours or until it sets.

3. Make the popcorn the old school way by placing the kernels and coconut oil on a heavy bottomed pan with a lid. Turn on the heat and swirl the kernels until they start to pop. Hmmm, smells like the movies, doesn’t it? Season with a touch of salt.

4. On a double boiler (a pan with a bit of simmering water and a bowl on top) melt the chocolate chips. Make sure not to overheat the bowl or the chocolate will split (if you can’t touch the bowl with your bare hands then it’s too hot).

5. Prepare a tray or plate with parchment paper. Drop some of the popcorn on the melted chocolate and using 2 spoons, roll it around until the whole thing is covered, remove from chocolate, place on parchment paper and sprinkle with sea salt. Let it set for about 15 min.

TIME TO SCOOP!!

Scoop some of the ice cream on a bowl, then top it with the chocolate covered popcorn and voila! It’s sweet, it’s salty, it’s buttery. IT’S HEAVEN!!

*Recipe Notes*
– I used kernels to make the popcorn ’cause microwave one is too salty and has butter.
– If you don’t have coconut oil at home, use canola or other flavourless oil (you don’t want your treat to taste like a salad).
– If you don’t have an ice cream machine, simply freeze the liquid and stir every hour or so until it sets.
– Chocolate covered popcorn will last crunchy a day or two if stored in the freezer, more than that and it gets soggy and not good. Remember you can eat the leftover popcorn and chocolate as a snack…muuaaah ha haa.

Well fellas, I think this ice cream machine will be my doom and glory. Hope you enjoy!

PHOTOS AND STYLING: Artful Desperado