Popcorn Cubes Recipe
Prep & cook time 30 mins [+ standing & freezing]
- 2L vanilla ice-cream
- 400g good-quality milk chocolate,
- roughly chopped
- ¼ cup (60ml) vegetable oil
- 80g caramel nut popcorn, crushed
- 80g salted roasted peanuts, crushed
- extra caramel nut popcorn, to serve
- Grease a 20cm square cake tin.
- Line base and sides with plastic wrap
Spoon ice-cream into a large bowl and stand for 10 minutes to soften slightly.
Beat in a medium bowl with an electric mixer for 1 minute on low or until just
softened and ice-cream is smooth.
Pour ice-cream into prepared tin and smooth the top with a palette knife. Freeze for 2 hours or until partially set. Turn ice-cream onto a chopping board. Using a hot, sharp knife, cut ice-cream into 25 x 4cm cubes. Place ice-cream cubes on a baking-paper-lined baking tray and return to the freezer.
Place chocolate in a microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring, until almost melted. Add oil and stir until combined. Stir through crushed popcorn and peanuts. Allow mixture to cool to between 35–40°C on a sugar thermometer. Pour chocolate mixture into a medium jug (see tips).
Working quickly and using two forks, dip ice-cream cubes, one at a time, into
chocolate mixture; drain off excess. Return cubes to the baking-paper-lined
tray. Freeze until chocolate sets. Serve cubes with extra popcorn.
It’s super important to make sure the ice-cream is completely frozen before dipping it into the warm chocolate mixture as otherwise it will melt. Also, ensure the chocolate mixture is at the right temperature (35-40°C); too cold and it will set, too hot and it will melt the ice-cream. If the chocolate mixture starts to set, reheat it in the microwave