Life Eat & Drink Ice cream cones at the movies

Ice cream cones at the movies
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I don’t get to the cinema a whole lot these days, but I enjoy it when I do. Now, my brother Rudin REALLY loves the movies. All sorts. Everything he sees is the best film he has ever seen. He just loves films. Last time I rolled with him we caught a 9.15pm session.

As I scooped up the tickets, Rudin was at the snack shop filling up both arms with giant bags of popcorn. I was like, ‘Dude, I had dinner.’ As we walked towards the cinema, he looked back at me, carrying two barrels of awkward goodness in his arms, and said, ‘Whatever man, this is just a little something.’

As the movie started rolling, Rudin, the keeper of the snacks, threw me a choc top ice cream. I settled in and took a delicious bite. He gave me a nudge and whispered, ‘This is what’s up.’

I turned to see that he had eaten off the choc outer layer and was dunking his whole ice cream in the popcorn box. I followed his lead. Salty, creamy, buttery, chocolatey … yep, I was definitely in with this. Four dunks and I was done.


100g popcorn kernels
2 tablespoons vegetable oil
sea salt
6 ice cream cones
1 litre vanilla ice cream

Salted caramel

100g caster sugar
50g butter
1 teaspoon salt


To make the popcorn, add the popcorn kernels and vegetable oil to a saucepan over a low heat. Cover with a lid and once the kernels start to pop, give the saucepan a shake then leave the lid very slightly ajar.

Listen carefully to the frequency of the pops – when there are a few seconds between pops, remove from the heat.

To make the salted caramel, combine all of the ingredients and 60 ml water in a small heavy-based saucepan and bring to the boil over a low heat.

Cook, scraping down the side of the saucepan with a rubber spatula, for about 10–12 minutes, or until the sugar starts to change colour to golden brown.

Remove from the heat and stir the caramel for about 45 seconds.

Spread out the cooked popcorn on a baking tray and drizzle over the caramel. Hit it with 2 good pinches of sea salt and let it cool.

To serve, top each cone with 1 scoop of vanilla ice cream. Divide the popcorn into serving bowls and serve with the ice cream cones so each person can dip as desired.

Recipe courtesy of

Recipe first appeared in Hungry for That by Raph Rashid.