Popcorn Ice Cream

Ingredients (for four people):

400ml almond drink
vanilla ground
4 tablespoons sugar
pinch of salt
½ orange, juice (freshly squeezed)
100g popcorn
225g vegan alternative to sour cream
caramel sauce


  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.

Our tip: Even with ice cream dessert powder delicious ice creams can be made.

Recipe by Sophie Mathisz

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