Ingredients

• 1 tbsp vegetable oil
• 120g/4¼oz popcorn kernels
• salt
• 40g/1½oz butter
• 90g/3¼oz honey
• 50g/1¾oz soft brown sugar
• 80g/2¾oz caster sugar
• 1 tsp bicarbonate of soda
• 4 bananas
• sliced and frozen
• 1 tbsp maple syrup
• 200g/7oz dairy-free coconut yoghurt
• 1 tbsp almond milk (optional)
• 1 tsp vanilla paste
• 50ml/2fl oz single cream
• 200g/7oz chocolate
• broken into chunks
• popping candy
• to serve

Directions

• For the popcorn
• heat a lidded saucepan over a high heat. Add the oil
• when it’s warm
• add the popcorn and cover.
• Shake the pan when it starts to pop
• don’t open it
• it will take about 5 minutes for it all to pop but do keep shaking the pan. Remove from the heat and sprinkle with the salt.
• For the coating
• put all the ingredients except the bicarbonate of soda in a saucepan and bring to the boil. After 3 minutes it should be thick and golden
• turn off the heat and now you have to work quickly
• add the bicarbonate of soda and stir
• it will puff up like honeycomb. Immediately pour over the hot popcorn and mix it through.
• For the ice cream
• put all the ingredients in and blender and blitz until you have a creamy paste. Keep cold until serving.
• For the chocolate sauce
• warm the cream in a pot then add the chocolate. Bring to the boil then remove from the heat. Give it a good stir.
• Serve two scoops of the ice cream in a large cup or mug
• scatter with the popcorn and pour over the hot chocolate sauce and spinkle on the popping candy.