Salted caramel sundae with butterscotch popcorn

10 minutes


Ice cream

  • 1l vanilla ice cream
  • 1l salted caramel ice cream

Salted caramel sauce

  • 85g of unsalted butter
  • 150g of caster sugar
  • 250ml of double cream
  • 1/2 tsp vanilla extract
  • 1 tsp flaky sea salt

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