Chocolate Covered Potato Chip Popcorn Ice cream
Today’s post is sponsored by the potato chip brand of my childhood, Cape Cod®.
Summer is just around the corner and I’m in full ice cream mode. We’ve been eating ice cream nearly every weekend, even this past one despite it being a little chilly. Today, I’m sharing a fun recipe which combines my favorite snacks: chips, popcorn and ice cream.
But it also does so in a better-for-you way. We’re talking low fat ice cream, low fat kettle chips, and kettle popcorn.
I’ve discussed my major snacking habit many times. The main way I deal with is to choose low fat and low calorie versions of my favorite snacking foods. Which is why I’m happy to share Cape Cod’s reduced fat chips and popcorn line. You can learn more about their products here.
I’ve been eating Cape Cod® Potato Chips since I was a child.
I actually still remember the first time I tried a Cape Cod kettle chip. The crunch, the salt. I was in awe. Why didn’t all the chips I’d eaten before taste like this? After that, I always searched for Cap Code chips.
I love that they are made in small batches, use natural ingredients, and I definitely feel like you can taste the difference.
When I left the East Coast and moved out to California, I couldn’t find Cap Cod chips at first, which was quite distressing. But in the last few years, that’s finally changed and I’m happy to see it at all my local grocery stores (they should be available at yours too!). Every time I open a bag, I’m reminded of my childhood again.
I think the reduced fat chips taste just as good as the original, but is a healthier alternative.
This was my first time sampling their popcorn line, which includes kettle corn and sea salt popcorn. Both are great and make the perfect movie snack.
Since it’s almost summer, my immediate though was to combine these new snacks with low fat ice cream. I’ve never made homemade low fat ice cream before, so I used a well received recipe from Cooking Light and tweaked it to make it popcorn flavored. For the potato chips, I dipped them in chocolate so that they wouldn’t get soggy sitting in the ice cream. Because no one wants soggy chips.
This is the perfect summer treat. It’s cool, light, and filled with my favorite snacks. It reminded me of sitting at the beach and reading a book or watching an outdoor movie on a warm summer night.
- 1 cup kettle corn plus additional for topping
- 1 batch of low fat vanilla ice cream (see note for recipe link)
- 1 cup low fat kettle chips
- 1 cup of semisweet chocolate chips
- 3 tbsp vegetable oil
All images and content are © Kirbie's Cravings.
Start preparing the ice cream recipe. In the first step, where you combine half-half, evaporated milk in a saucepan and heat, also add 1 cup of popcorn to the ingredients you are to heat. After heating, strain to remove popcorn. Discard soggy popcorn. Proceed making the ice cream as directions state in the Cooking Light recipe.
While waiting for ice cream to freeze, make the chocolate covered potato chips. Add chocolate chips to a microwave safe glass bowl. Microwave at 30 second intervals, stirring in between until you have a completely smooth, melted chocolate. Make sure to not overheat or you will burn the chocolate. I heated mine a total of 1 min and 30 seconds. You can also melt chocolate on the stove in a double boiler. Stir vegetable oil into melted chocolate, until chocolate becomes thin enough to easily dip chips and have the excess chocolate run off the chips. If you chocolate is still too thick, you can add another tbsp of oil.
Coat chips in chocolate and then set aside on parchment paper. Store in freezer until ready to use.
On day of serving ice cream, scoop out ice cream. Then top with kettle corn and chocolate covered potato chips.
Please note, as stated above, this is a sponsored post written by me on behalf of Cape Cod® Potato Chips. All opinions expressed are my own.