Movie Theater Ice Cream Sundae From The Mythical Cookbook
How is this not a thing?!
It's time for dessert! I've made breakfast, dinner, and appetizers, but now I want a sweet treat. Honestly, every dessert in The Mythical Cookbook sounds great, but I live in a Popcorn Household, so Movie Theater Ice Cream Sundae jumped to the top of the list.
Seriously, we eat a lot of popcorn in my house. Coconut oil, mushroom popcorn kernels (not that mushroom), and fine Himalayan salt are frequent purchases. We make it on the stove almost every night, and I've really perfected my method. But that's another article.
The base for the Movie Theater Ice Cream Sundae is buttery popcorn-infused heavy cream. Basically, the recipes says to bring the cream up to a simmer, let the popcorn soak for a few minutes, then let it steep overnight in the fridge. Josh then says to strain the popcorn out of the cream, but let me tell you, this was the most difficult part of the process.
For me, the popcorn cream substance got real thick overnight. I couldn't simply pour it through a strainer. I had to use a spoon to push and scrape it through a sieve in batches. The process was messy and it took me a while, but I eventually got there. Now on to the easier steps.
The syrup for this sundae consists of reducing a few cans of Coca-Cola down to a 1/2 cup, then adding a bit of butter. Make sure you have some time for this step because it will take a while. I was initially confused about the butter, but it added some nice creaminess to the syrup.
After an overnight sleep in the freezer, the ice cream was ready to serve. Right off the bat, I was very happy with the texture. I have a Ninja Creami, so I'm well aware of how easy it is to make bad ice cream—this was not that. But more importantly, it tasted awesome.
The buttery, salty popcorn flavor came through loud and clear. It's such a unique and satisfying ice cream experience. I'm honestly shocked that I can't find a single ice cream brand that has made this flavor. Jeni, you gotta get on this. Until that happens. I'll happily whip out this recipe.
