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Popcorn Ice Cream
Ingredients
400
ml
almond drink
Pinch(es)
salt
0.5
pc
orange, juice (freshly squeezed)
100
g
popcorn
caramel sauce
Preparation
1. Boil almond drink with vanilla, sugar, a pinch of salt and the juice of half an orange briefly.
2. Remove from heat and stir in half of the finished popcorn, let it rest for 20-30 minutes. Strain through a fine sieve.
3. Mix sieved cream with vegan alternative to sour cream, using a hand mixer.
4. Fill ice in a plastic bowl and place in the freezer. Stir thoroughly about every 30-40 minutes to avoid ice crystals and get a creamy consistency.
5. Serve with remaining fresh popcorn on the plate, topped with a dash of caramel sauce.
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