Yoghurt popcorn ice cream with peach salad

Arlie Wyatt
very easy
3 1
35 mins
35 mins


Servings: 4
  • 150 g + 1 teaspoon + 1 tablespoon sugar
  • 50 g sweetened popcorn
  • 400 g Greek cream yoghurt
  • 300 g Whipped cream
  • 2 ripe peaches
  • 1 sprig of mint
  • 350 g Raspberries
  • baking paper
  • 7-10 Tbsp Cling film


  1. 1

    Caramelise 75 g sugar in a frying pan until golden. Add popcorn and turn in the caramel. Spread on a piece of baking paper and let it cool down. Mix yoghurt and 75 g sugar. Whip cream until stiff and fold in.

  2. 2

    Fold in 50 g popcorn as well. Sprinkle 25 g popcorn on the bottom of a box mould or ice tub (1 litre capacity). Pour the ice cream mixture on top and smooth it down. Cover with foil. Freeze for at least 6 hours, preferably overnight.

  3. 3

    Wash and halve the peaches and remove the stone. Cut the flesh into thin slices. Wash mint, shake dry. Pluck off leaves and cut into fine strips. Mix the peaches with 1 teaspoon sugar and mint, chill.

  4. 4

    Raspberries selected. Finely puree 250 g raspberries with 1 tbsp. sugar and pass through a sieve. Lightly mash the rest of the raspberries with a fork.

  5. 5

    Dip the mould briefly in hot water, then fall out of the mould. Cut 8 slices from the ice. Refreeze remaining ice, use for other purposes. Serve with peach salad, raspberry sauce and raspberries.

  6. 6

    Serve sprinkled with remaining popcorn.

Nutrition Facts

450 kcal
64 g
18 g
7 g