Popcorn Ice Cream Sandwich

5 Min.
25 Min.
6 Sandwich

Ingredients in this Recipe

  • 1 bag
  • 3 tablespoons
  • 6 ounce
  • 1 cup
  • 2 cup

Preparation Instructions

  1. Line a large baking sheet with parchment paper and spray with cooking spray; set aside. Melt butter in a Dutch oven or large heavy-bottomed saucepan set over medium-low heat. Add marshmallows; stir until melted. Remove from heat. Stir in popcorn and peanuts until well coated; cool slightly.
  2. With slightly damp hands, shape about ⅓ cup of popcorn mixture into a ball. Place on prepared pan, pressing gently to form a cookie shape. Repeat with remaining mixture to make 12 cookies. Freeze for 15 to 20 minutes or until set.
  3. Sandwich a ⅓ cup scoop of ice cream between two cookies. Freeze until ice cream is firm. Store in freezer in airtight container for up to a week.

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