Popcorn Crunch Ice Cream Cake (Dairy-Free Version)
Prep time
Cook time
Total time
This "cake" is like a giant frozen novelty with crunchy sweet popcorn layers sandwiching a dairy-free ice cream filling. See the post above for a variety of substitution and serving suggestions.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 2 quarts air-popped popcorn
  • 4 ounces flaked coconut, toasted (optional)
  • 1 cup sugar
  • 1 cup light corn syrup (see post above for alternatives)
  • ½ cup dairy-free buttery spread
  • ¼ cup water
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 pints vanilla or butter pecan dairy-free ice cream (see post above for suggestions)
  • Fresh fruit, for topping (optional)
  • Dairy-free chocolate sauce, for topping (optional)
  1. In a large greased bowl, stir together the popcorn and coconut (If using).
  2. Grease a 12-inch pizza pan or line it with parchment paper.
  3. In a saucepan, whisk together the sugar, syrup, dairy-free buttery spread, water, and salt. Place the saucepan over medium-low heat, stirring just until the sugar dissolves. Bring the mixture to a boil, and continue cooking until the syrup reaches 290 to 295°F.
  4. Remove the saucepan from the heat, and stir in the vanilla.
  5. Pour the syrup in a fine stream over the popcorn mixture, gently stirring until the popcorn is evenly coated.
  6. Working quickly, spread half the popcorn mixture in thin even layer, covering the bottom of your prepared pizza pan. Score into wedge-shaped servings. Remove that layer to a piece of parchment. Repeat using remaining popcorn mixture and let both layers cool completely.
  7. Cover one layer with dairy-free ice cream. Top with the second popcorn layer, lining up the score marks with the bottom layer.
  8. Freeze until firm.
  9. To serve, cut the popcorn cake in wedges. Serve with fruit or chocolate sauce, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-popcorn-crunch-ice-cream-cake