Ingredients

For the Salted Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon sea salt (adjust to taste)

For the Popcorn:

  • 1/2 cup (100g) popcorn kernels
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon sea salt

For the Shake:

  • 2 cups (480ml) vanilla ice cream
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) salted caramel sauce (from above)
  • 1 cup popped popcorn (from above)
  • 1/2 teaspoon vanilla extract
  • Whipped cream (optional, for topping)
  • Extra popped popcorn (for garnish)
  • Extra salted caramel sauce (for drizzle)

Equipment

  • Medium saucepan (for caramel sauce)
  • Large pot with lid (for popcorn)
  • Blender
  • Measuring cups and spoons
  • Spatula
  • Serving glasses

Instructions

Step 1: Make the Salted Caramel Sauce

  1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a spatula until it melts into a golden-brown liquid.
  2. Add the cubed butter carefully (it will bubble) and stir until fully melted and combined, about 2 minutes.
  3. Slowly pour in the heavy cream while stirring (it will bubble again). Continue stirring until smooth.
  4. Remove from heat, stir in the sea salt, and let cool to room temperature. Store in a jar if making ahead.

Step 2: Pop the Popcorn

  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the popcorn kernels and cover with a lid. Shake the pot occasionally to prevent burning.
  3. Once popping slows (about 2-3 seconds between pops), remove from heat.
  4. Sprinkle with sea salt and set aside to cool.

Step 3: Blend the Shake

  1. In a blender, combine the vanilla ice cream, whole milk, 1/4 cup of the salted caramel sauce, 1 cup of popped popcorn, and vanilla extract.
  2. Blend on high until smooth and creamy, about 30-45 seconds. Add more milk if a thinner consistency is desired.

Step 4: Serve

  1. Pour the shake into chilled glasses.
  2. Top with whipped cream (if using), a drizzle of salted caramel sauce, and a sprinkle of popped popcorn for garnish.
  3. Serve immediately with a straw or spoon.

Tips

  • Make the caramel sauce and popcorn ahead of time to save prep time.
  • Store leftover caramel sauce in the refrigerator for up to 2 weeks; reheat gently before use.
  • For a stronger popcorn flavor, let the popped popcorn steep in the milk for 10 minutes before blending, then strain.

Nutritional Information (per serving, approximate)

  • Serves: 2
  • Calories: 600 kcal
  • Fat: 35g
  • Carbohydrates: 65g
  • Protein: 8g

Enjoy your sweet and salty treat!