Popcorn Ice Cream

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.