Popcorn and Picnic Ice Cream Puddings

Servings

Time Needed

20 mins Prep

4 mins Cook

Ingredients
3

Difficulty
Easy

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Please Note – Nutritional information is provided as a guide only and may not be accurate.

This ice cream pudding is lush and delicious, but by adding the popcorn to it it’s also a little bit of fun and a whole lotta yum!

The textures and flavour seem a little weird at first but it really works. My kids love them.

You will need 6 to 8 individual pudding moulds for this recipe.

Mine are Soffritto non-stick pudding moulds and measure 5.5 cm across the bottom and 4 cm deep.

You could also use those little disposable tin foil moulds.

Method

Stir the ice cream well until it resembles soft-serve ice cream. Add 1/3 of the chopped Picnic chocolate bars and mix through.
Place a layer of Picnic and popcorn in the base of each pudding mould and then pour the ice cream in. Place a layer of popcorn on the top and put in the freezer for a minimum 4 hours or until set.
Remove ice cream puddings from the freezer. Carefully run a knife around the inside of the cake tin – if needed, use your fingers to gently twist the puddings in the tin to ensure the ice cream isn’t suck to the bottom of the tin and gently tip the puddings out onto serving plates.
Top each one with remaining Picnic chocolate bars and popcorn. Place some more popcorn and Picnic beside the puddings on the plate and serve immediately.

You could also use the following tins for this recipe:

Rectangle Loaf Tin – 22 cm x 11 cm or 4 cup capacity takes 2lts ice cream with maybe a little leftover.
A smaller loaf tin 15 cm x 8 cm or 2 cup capacity makes 2 3 cakes (if you don’t quite fill to the top you will get 3).
20 cm round cake tin.