Salted caramel sundae with butterscotch popcorn

This stunning salted caramel ice cream sundae recipe makes an indulgent treat, with a homemade salted caramel sauce drizzled lovingly over mounds of vanilla and salted caramel ice cream. Serve in decorative, sharing-sized sundae glasses.

First published in 2016




Salted caramel sauce

To serve

  • 70g of popcorn, butterscotch flavoured
  • ice cream wafers


Place a large heavy saucepan over a medium heat and add the butter
When the butter has melted, add the sugar and stir frequently until the mixture is a deep golden brown caramel
Remove from the heat and immediately whisk in half of the double cream (the mixture will bubble up furiously and may splatter so be sure to wear an oven mitt)
Stir in the rest of the cream, vanilla extract and salt and mix until the caramel is smooth. Set aside to cool slightly
When you are ready to serve the sundaes, place 2 sharing-sized sundae glasses, the ice cream tubs, salted caramel sauce and butterscotch popcorn on the worktop in front of you
Pour a little salted caramel sauce in the bottom of each sundae glass and add a few pieces of popcorn, followed by a scoop of each flavour of ice cream
Repeat in layers until you reach the top of the glasses. Add a final sprinkle of popcorn, wafers, and a drizzle of sauce and serve immediately
First published in 2016

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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