Blend the popcorn with the milk

• Fill the blender almost to the top with popcorn
• Pour in the milk and blend to shrink the popcorn
• Top up with more popcorn and add the remaining milk

Blend until smooth

• Close the blender with its lid and turn it on
• Blend until the popcorn is fully broken down

Strain the popcorn liquid

• Set a strainer over a bowl
• Pour the blended mixture through the strainer to catch the broken kernels

Cook the popcorn liquid with sugar

• Pour the strained liquid into a hot pan over medium heat
• Add the sugar and stir until it has melted

Add the powdered milk

• Pour in the powdered milk and mix it in
• Bring the whole pan to a boil

Combine with the condensed milk

• Pour the boiled mixture into a bowl
• Empty almost the entire can of condensed milk into it
• Stir slowly with a spoon to coat everything

Mix with the hand mixer

• Mix everything together with the hand mixer
• Scrape down the sides of the bowl

Freeze the ice cream

• Pour the mixture into a pan
• Place it in the freezer until frozen, soft-serve or hard to your liking

Make the coffee-dipped cookie waffle bowl

• Dunk the cookies in the freshly brewed coffee
• Line the waffle iron with the dipped cookies, going all the way around
• Close the waffle iron, set it to 4 and let it heat up
• Lower the heat to 1 and let the bowl cool slightly
• Lift the bowl out as a whole and set it over a cup to cool

Serve

• Scoop the popcorn ice cream into the cookie waffle bowl