- Combine half-and-half, popcorn, and vanilla bean in a large pot over medium heat and heat until starting to bubble. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Remove from heat and allow to cool.
- Once cool, remove vanilla bean and discard. Pour mixture into blender container and pulse until well combined. Pour through a fine mesh strainer, pressing to extract liquid from popcorn pieces. Discard solids. Cover and chill popcorn milk in fridge 8 hours, or overnight.
- Add popcorn milk and ice cream to blender container and blend until smooth. Pour buttery popcorn milkshake into serving glasses and top with whipped cream and popcorn, if desired.
This recipe is courtesy of: Orville Redenbacher's®