Serious Eats: Recipes

Buttered Popcorn Ice Cream

[Photograph: Max Falkowitz]

Sweet and salty, rich and buttery, fragrant with freshly popped corn—this ice cream is an easy choice for movie night.

Note: When it comes to popcorn, homemade is best for out-of-hand snacking, but fake butter microwavable popcorn is better for this ice cream. Its hydrogenated butter-flavored oils carry more "buttered popcorn" flavor than real butter, and they freeze less hard and clumpy. Since popcorn brands vary in salt levels, add salt to your ice cream to taste in small increments.

The scoop you see in the photo above is studded with some Cracker Jacks for extra-corny flavor, and while I'm happy to have them in there, I'm calling the addition optional. Despite their sugar coating, the Cracker Jacks collapse and lose their crisp crunch in the ice cream. If you don't mind chewy, ice-cream-softened candied popcorn in your ice cream, the Cracker Jacks are a nice addition. If you're not on board, feel free to leave them out.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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