Next up on our Halloween rotation was kind of a whole family creation. For some reason, Halloween time is the only time I ever make popcorn balls. I honestly don’t know why, but they just remind me of fall for some reason. Don’t know why. Anyway, back when we made the popcorn ice cream with the infused cream, we wondered if we could add toasted marshmallows to it to give it a popcorn ball vibe. Well, we’re here to say, you definitely can!

This one is a popcorn infused ice cream with toasted marshmallows, Halloween M&M pieces, and chopped up Reese’s Pieces. It’s amazing how an ice cream can be simultaneously toasty and cold. It’s kind of an odd sensation, but we are definitely here for it!

Popcorn Ball

So glad this one “popped” up this time!


  • 2 cups popped movie theater butter popcorn (like the kind in the bag)

  • 2 1/4 cups heavy cream

  • 1 1/8 cup milk

  • 4 large egg yolks

  • 1/2 cup sugar

  • 1/4 cup powdered milk

  • 1/4 tsp salt

  • 8 jumbo marshmallows

  • Halloween M&M’s (only if making at Halloween time, of course)

  • Reese’s Pieces


  • To infuse the cream, add the cream and milk to a medium saucepan. Add the popped popcorn and cook over medium heat, stirring constantly.
  • Once the mixture comes to just a simmer, remove it from the heat and cover it with a lid. Allow it to cool to room temperature before you prepare the rest of your ice cream. Once it is cooled, run it through a fine mesh strainer to remove the soggy popcorn pieces. All you’ll be left with is delicious popcorn flavor!
  • Mix together the egg yolks, powdered milk, sugar, infused cream/milk, and salt. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
  • Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • While it cools, preheat the oven to 400 degrees. Add the marshmallows to a cookie sheet and bake for about 5-7 minutes, until the marshmallows are golden and swollen.
  • Pour the ice cream base back into a bowl and immediately out of the oven (careful not to burn yourself) add the toasted marshmallows. Blend with an immersion blender until the marshmallow is totally incorporated.
  • Make in your ice cream maker based on the maker’s instructions. 
  • While the ice cream churns, chop up your M&M’s and Reese’s Pieces at least in half. If not, your chunks will be too big and too hard to chew when frozen.
  • During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add the chopped candy pieces. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
  • Move into the freezer until hardened (at least 4 hours).