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Absolutely out-of-this-world scrumptious! Serve with either non-dairy caramel or chocolate syrup — or both!
1 (56-ounce, 1.65-liter) container non-dairy vanilla-caramel ice cream, or 1 equivalent-sized recipe homemade non-dairy vanilla ice cream
1/4 cup Gefen Peanut Butter
5 ounces (140 grams) caramel popcorn
5 ounces (140 grams) peanut brittle
1/4 cup Glicks Chocolate Chips
Remove ice cream from freezer and allow to thaw until slightly melted.
Scoop half a cup of ice cream from container into a small bowl with peanut butter. Mix with peanut butter until well combined.
In a food processor fitted with the steel blade, process popcorn, brittle, and chocolate chips until pieces are chopped fine.
In a large bowl, combine all ingredients, stirring until well incorporated. Refreeze and enjoy!
Photography: Daniel Lailah Styling: Amit Farber
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