Recipe courtesy of Siba Mtongana

Caramel Popcorn Ice Cream Cake

Getting reviews...
  • Level: Intermediate
  • Total: 8 hr 50 min (includes freezing time)
  • Active: 50 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

Special equipment:
two 8-inch round cake tins with a removable base
  1. Melt the chocolate in a double boiler.
  2. Meanwhile, place the sugar and honey in a saucepan and heat gently, swirling the pan every few minutes, until the sugar has melted. Once melted, bring to a boil and cook for a few minutes until deep golden brown.
  3. Remove the caramel from the heat and carefully add the butter and milk--removing from the heat will help minimize spitting when the cold ingredients go in. Whisk well until completely incorporated, then return to the heat. 
  4. Allow the caramel to bubble for 5 to 10 minutes, until thickened a little. (Note: It's very important to be extremely careful when working with cooked sugar such as caramel to prevent any possible burns to yourself or those around you. Cook on the back burner if you have kids, so the pot handles are unreachable. Resist the temptation of sticking your finger in to taste.)
  5. Toss the popcorn with pecans in a large bowl, then tip into the caramel and stir until coated. Set aside about one-sixth of the caramel corn in a plastic freezer bag, and freeze. Divide the remainder between two 25-centimeter (10-inch) loose-bottom cake tins that have been greased on the bottom only with butter; press to even.
  6. Stir the butter into the melted chocolate in the double boiler; pour over the two popcorn bases and spread evenly with a spatula.
  7. Let the ice cream thaw for about 5 minutes, and then divide it between the cake tins. Level with a spoon dipped in hot water. Freeze overnight.
  8. Remove the cakes from the freezer and stack one onto a cake stand. Spread with two-thirds of the lemon curd. Top with the second cake layer and spread with the remaining lemon curd. Remove the reserved caramel corn from the freezer and bash it while in the freezer bag to break apart; scatter over and around the cake. Garnish with mint sprigs and serve immediately.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …