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Caramel Corn Ice Cream in blue and green bowls with Carmel drizzle

Caramel Corn Ice Cream

Author Dorothy Kern


  • 14 ounces 1 can sweetened condensed milk (fat-free or regular)
  • 1 tablespoon nonfat milk
  • 2 cups caramel corn divided (I used Moose Munch, which has chocolate covered pieces - use your favorite!)
  • 2 cups heavy whipping cream cold
  • 1 teaspoon vanilla extract


  • Place sweetened condensed milk, nonfat milk, and 1 cup of caramel corn in a small saucepan. Heat over low heat for about 4-5 minutes, stirring often, to infuse the caramel flavor into the milk. Remove from heat and cool completely before continuing.
  • Beat cold heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Remove large chunks of caramel corn from the sweetened condensed milk mixture and discard.
  • Place remaining 1 cup of caramel corn in a ziploc bag and pound with a rolling pin until it’s broken into small pieces.
  • Fold whipped cream into sweetened condensed milk mixture. Stir in vanilla and crushed caramel corn. Place in a large resealable container and freeze at least 4 hours or overnight before eating.
  • Serving tip: top with caramel ice cream topping and more caramel corn!