- For the caramel popcorn:
- 400 g sugar
- 1/2 cup honey
- 125 g butter
- 1/2 cup milk
- 200 g salted popcorn, popped
- ¼ t salt
- 200 g pecan nuts, chopped (optional)
- For the ice cream:
- 4 litres Woolworths cookies and cream ice cream
- 500 g 60% dark chocolate, broken into pieces
- 2 T butter
- 1 x 325 g jar Woolworths lemon curd
- 1 x 160 g punnet raspberries
- mint, to garnish
To make the caramel popcorn, place the sugar and honey in a saucepan. Heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until deep golden brown.
Meanwhile, remove the ice cream from the freezer and allow to thaw slightly.
Remove the caramel from the heat and add the butter and milk. Whisk until completely incorporated, then return to the heat. Allow the caramel to bubble for 5–10 minutes until it has thickened a little.
Mix the popcorn with the caramel and salt and stir until well coated. Allow to cool, then divide the popcorn between 2 x 25 cm cake tins and press into the base of the tins to a depth of approximately 2 cm. Reserve the remaining popcorn to decorate.
Melt the chocolate in a double-boiler, then stir in the butter. Pour the chocolate over the popcorn in both cake tins, reserving a little to decorate.
To make the ice-cream cake: spoon the slightly thawed ice cream into the tins and level with a spoon dipped into hot water. Return to the freezer for at least 45 minutes.
Remove from the freezer. Wrap a kitchen cloth soaked in hot water around the cake tins to help release the ice cream cakes. Stack on a cake stand and top with more caramel popcorn.
Serve drizzled with the reserved melted chocolate, a drizzle of lemon curd and fresh raspberries.
Cook’s note: The chocolate forms a barrier between the ice cream and popcorn and prevents it from going soggy.