Buttered Popcorn Ice Cream (Eggless!)

Sweet, salty, buttery, and fabulous, this unique ice cream flavor will have you craving more! Made with an eggless ice cream base steeped with real buttered popcorn, then churned into a dreamy, ultra-creamy ice cream that’ll satisfy sweet and salty snackers alike!

Imagine the flavor of freshly popped popcorn drizzled in melted butter and generously sprinkled with sea salt. And then imagine that flavor transformed into a sweet, salty, and ultra creamy homemade ice cream. It might sound like strange magic—and, to be fair, the way the cream absorbs so much of the popcorn flavor kinda is—this frozen mashup needs to go on your to-make list this summer!

A few years ago Jeni’s had a limited edition ice cream flavor called Sun-Popped Corn.

It was a pint-sized miracle. Truly. And I know you’re skeptical right now, considering the horror that is the popcorn jelly bean (seriously, who thinks that tastes good?) but trust me when I say that Jeni’s magical popcorn ice cream tasted nothing like that artificially flavored abomination.

I’ve been wishing and hoping it’d come back for years, always checking the seasonal flavors when summer rolls around, but I’ve yet to see it again (there is a caramel popcorn flavor this summer, but it’s not quite the same).

So, rather than pining for this elusive flavor for yet another summer, I decided I’d make my own instead.

And let me tell you, it turned out way better than I ever could have imagined.

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Fresh Peach Pie with Vanilla Bean

What does summer taste like? I’d argue it tastes something like this pie: bright and vibrant and bursting with fresh peach flavor, perfumed with vanilla bean, and encased in a buttery, flaky pastry crust. If that’s not summer in a pie crust, I don’t know what is.

Fresh vanilla bean is the secret to making this pie extra special, in the form of a freckled vanilla sugar that’s used in 3 different places: the fresh peach filling, generously sprinkled on top of the crust, and mixed in to the freshly whipped cream as a finishing touch (the icing on the pie, if you will.)

For a fruit pie to knock my socks off, it really has to be something special. I’m talking about eyes-rolling-back-in-your-head level good. And that’s a characteristic I rarely ascribe to warm fruit. I typically prefer more robust, chocolate-filled desserts to a fruit one, but this peach pie—with its balanced sweetness and visible vanilla bean freckles—has my full attention.

Even Taylor admitted it was passable (high praise from the man who claims a mediocre cake is preferable to a good pie).

The whole thing is bursting with bright and vibrant peach flavor and nestled in a buttery, flaky crust, and topped with a generous dollop of freshly whipped vanilla bean whipped cream for good measure (vanilla bean ice cream would also be acceptable).

The distinguishing feature of this peach pie, however, is the vanilla sugar, which gets incorporated into every component of this pie (filling, crust, and whipped cream on top). It’s what takes this pie from ordinary to the best peach pie—scratch that, best, any kind of pie—I’ve ever had. And that’s not hyperbole, it’s the gosh darn truth.

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