Buttered-Popcorn Ice Cream Sundae
Buttered-Popcorn Ice Cream Sundae is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.
Remove from heat; immediately add butter and stir until melted.
Slowly add cream (mixture will bubble vigorously).
Add vanilla and salt; whisk until smooth.
DO AHEAD: Can be made 1 month ahead.
Let cool completely.
Cover sauce and chill.
Rewarm slightly before using.
Set a strainer over a large bowl; set aside.
Place popcorn in another large bowl.
Drizzle butter over and sprinkle with 1/2 teaspoon salt; toss to coat.
Add milk and cream; cover and steep for 10 minutes.
Stir in corn syrup and 1 tablespoon sugar.
Working in batches, purée popcorn mixture in a blender until smooth.
Transfer to a large saucepan and bring to a simmer over medium heat.
Using an electric mixer, beat yolks, remaining 4 tablespoons sugar, and remaining 1/2 teaspoon salt in a large bowl until thick ribbons form.
Gradually whisk hot popcorn mixture into yolk mixture.
Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant-read thermometer registers 175°F, 3-4 minutes.
Pour through strainer.
Cover and chill overnight.
Process in an ice cream maker according to manufacturer's instructions.
Transfer to a container, cover, and freeze.
DO AHEAD: Can be made 2 days ahead.
Keep frozen.
Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
Place peanut brittle in a food processor and pulse until finely ground.
Add peanut butter and melted chocolate.
Pulse until combined.
Spread out on a baking sheet.
Chill for at least 4 hours.
DO AHEAD: Can be made 1 day ahead.
Cover; keep chilled.
Spoon some caramel sauce into tall, decorative glasses or serving bowls.
Add 2 scoops buttered-popcorn ice cream.
Drizzle more caramel sauce over.
Sprinkle some halvah over.
Top with a spoonful of whipped cream.
Garnish sundae with peanuts and buttered popcorn.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.