· Jasmine Feingold
Popcorn & Chai Ripple Icecream
Who says indulgence can’t be creative? 🍿
This popcorn & chai ripple ice cream is the ultimate mash-up of flavours and textures, bringing together the comforting warmth of chai spice, the satisfying crunch of popcorn and the creamy bliss of ice cream.
Whether you’re vegan or just looking for something a little different, this no-churn recipe is as easy to make as it is to enjoy. Perfect for movie nights, national popcorn day or simply treating yourself—because why not?
INGREDIENTS:
For the ice-cream: 300ml double cream (vegan if preferred), 100g condensed milk (vegan if preferred), 50g popcorn
For the Chai Ripple:1 tbsp Blendsmiths Masala Chai blend, 1 tbsp condensed, milk (vegan if preferred), 1 tbsp of the whipped ice-cream mixture
RECIPE:
Whisk the double cream using an electric whisk until it forms stiff peaks.
Add the condensed milk and whisk until stiff peaks form once again.
Gently fold in your popcorn.
Prepare the chai ripple by mixing the above ingredients into a paste.
Add half of the ice-cream mixture into a loaf tin (or freeze-able vessel of choice) and add small dots of the chai paste to the surface. Swirl the dots using a skewer to form that gorgeous ripple!
Add the other half of the ice-cream mixture and repeat.
Freeze for a minimum of 3 hours.
Enjoy!
This gorgeous recipe is from @livingwithloren using our Masala Chai Blend.
