Chocolate caramel popcorn ice-cream cake

Chocolate caramel popcorn ice-cream cake

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  • 10
  • Easy
  • 10 minutes, plus overnight freezing time
  • 15 minutes
  • Nederburg Winemaster's Reserve Special Late Harvest 2014


  • 100 g salted popcorn
  • 100 g flaked almonds, toasted
  • 200 g sugar
  • ¼ cup honey
  • 155 g butter
  • 1¼ cups milk
  • Salt, a pinch
  • 300 g 60% dark chocolate, broken into pieces
  • 2 litres Woolworths peanut-butter ice cream, slightly thawed

Cooking Instructions

Mix the popcorn with the toasted almonds and set aside. Heat the sugar, honey, butter and milk in a saucepan over a low heat. Stir until the sugar is dissolved, then bring to the boil. Reduce the heat to medium and simmer for 10 minutes, or until the mixture is a deep golden brown colour and has thickened.

Tip in the popcorn-and-nut mixture and stir until coated. Pour two-thirds of this mixture into a round 20 cm loose-bottomed baking tin, pressing in evenly.

Meanwhile, melt the chocolate in a double-boiler and stir in the remaining butter. Pour two-thirds over the popcorn base and spread evenly. Allow to cool and firm slightly.

Spoon in the peanut-butter ice cream, levelling with a spoon dipped in hot water. Freeze for at least 4 hours, preferably, overnight until solid.

To serve, transfer to a cake stand, drizzle with the remaining melted chocolate and top with the remaining caramel popcorn-nut mixture.

Siba Mtongana Recipe by: Siba Mtongana
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Siba Mtongana is a South African celebrity chef and television presenter known as the host of The Cooking Channel show Siba's Table.

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  • default
    October 15, 2021

    Recipe says melt chocolate with remaining butter but previous step does not say how to divide up butter. How much goes in with The sugar, honey and milk?