Place all ingredients in the blender and allow to sit in the refrigerator for 30 minutes so the ice cream can soften slightly.
Blend until smooth. You may find that you need to shut off the blender and manipulate the contents a little with a long handled wooden spoon or scraper to get things moving. Divide the shake between two glasses and drizzle with caramel sauce. Serve with spoons and straws.
Every late-night snack repertoire needs a killer popcorn recipe, and here's mine. This recipe uses popcorn that has been made on the stovetop. If you need to use microwaved popcorn, be sure to get one without butter flavoring and salt. And it's addictive. You've been warned.
Killer Caramel and Chocolate Popcorn
10 cups popped corn
1&1/3 c. sugar
1 c. unsalted butter
1 t. vanilla
2 c. salted peanuts
1/2 c. light corn syrup
1 c. chocolate chips
1/2 c. heavy cream
Put corn and nuts in a large roasting pan and keep warm in oven set at 225 degrees while making you make the caramel.
Bring sugar, butter and corn syrup over medium heat until it reaches 280 degrees on a candy thermometer. Remove from the heat and stir in vanilla. Be careful, it will bubble up when you add the vanilla. Pour over popped corn and nuts. Spread caramel covered popcorn in large rimmed pans that have been lightly sprayed with non-stick spray. Allow to cool. While this sets up, turn your attention to the chocolate ganache you will drizzle over top.
In a microwave safe bowl, combine heavy cream and chocolate chips. Microwave, uncovered, on high for 1 minute and 30 seconds.
Leave the bowl in the closed microwave for 2 minutes after it is done cooking. After two minutes, remove the bowl and gently whisk until the chocolate is smooth and glossy. (If it doesn't become smooth and glossy, heat and stir at 30-second increments in the microwave until it is.) Set aside.