Amirah Kassem’s Unicorn Popcorn Sundae
New York City baker Amirah Kassem, owner and founder of Flour Shop, is known for her whimsical custom cakes, from rainbow-colored layer cakes to glittery little “cakeballs” for one. So it’s no surprise that when asked to share a recipe with us, she came up with this fun unicorn sundae that incorporates both popcorn and rainbow sprinkles. If you’re not a chocolate fan, feel free to use your favorite flavor of ice cream.
Ingredients
- 2 cups (1 oz./30 g) popped corn (from about 2 Tbs. unpopped kernels)
- 2 Tbs. unsalted butter, melted
- Kosher salt
- 1/4 lb. (125 g) white chocolate, melted
- 3 Tbs. rainbow sprinkles
- 8 scoops chocolate ice cream
Directions
Spread the popcorn on a baking sheet, drizzle with the butter and sprinkle lightly with salt. Toss to combine. Drizzle with the white chocolate and the sprinkles and toss again to coat the popcorn.
To assemble, place two scoops of popcorn in a tumbler or a parfait glass. Sprinkle a quarter of the popcorn on top of the ice cream and down the sides of the glass. Repeat with the remaining ingredients to assemble three more sundaes. Serve immediately. Serves 4.
Recipe by Amirah Kassem, owner of Flour Shop, New York City