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Miso toffee popcorn ice cream bowls recipe

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This ice cream and popcorn combo is drizzled with sweet miso caramel and tangy blackberries for an epic sweet and salty flavour experience! Fab for movie night, Friday night in or a special Halloween treat. See method

Serves 4
Takes 15 mins plus cooling
390 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

150ml whipping cream
40g unsalted butter, diced
50g light brown soft sugar
1 tsp miso paste or sea salt flakes
120g Tesco Finest Belgian chocolate ice cream
120g Tesco Finest Madagascan vanilla ice cream
30g sweet and salty popcorn
150g blackberries

Each serving contains

Energy
1620kj
390kcal 20%
Fat
27g 38%
Saturates
15g 77%
Sugars
24g 27%
Salt
0.2g 4%

of the reference intake
Carbohydrate 31.3g Protein 4.5g Fibre 2.3g

Method

Put the cream, butter, sugar and miso paste in a small saucepan and melt together over a medium heat. Once combined, increase the heat slightly to bring to a gentle boil, then bubble for 5-10 mins, stirring frequently, until thick and toffee coloured. Leave to cool completely.
Scoop 4 small balls, about 30g each, from each tub of ice cream and divide between 4 bowls or sundae glasses. Scatter with the popcorn and blackberries, then drizzle each bowl with 2 tbsp miso toffee sauce to serve.

Tip: The miso toffee sauce can be made up to 3 days ahead and stored in the fridge. It will thicken when cold, so stir well before using.

Freezing and defrosting guidelines

Freeze toffee sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Dessert recipes