Candy Bar Ice Cream
Homemade candy bar ice cream is an easy creamy recipe. This tasty recipe takes a wonderful vanilla ice cream base and adds chopped-up candy bars for a combination of two favorites. Add your favorite candies - Snicker, 3 Musketeers, Milky Way, etc. A great way to use up leftover Halloween candy.
Equipment
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tablespoon vanilla extract
- 2 cups chocolate-covered candy bars chopped
Instructions
- Ensure the ice cream insert has been frozen to the model's instructions. This is usually 12-24 hours minimum.
- In a medium bowl, use a whisk to beat cream, milk, sugar, & vanilla and beat until combined.
- Place the bowl in the freezer for 30 minutes. The more chilled the ice cream base is, the faster it will churn.
- Get your ice cream machine ready and slowly pour the chilled vanilla mixture into the cold insert. Let your ice cream maker do all the work. While it is churning, chop up the candies per the next step. Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
- Chop up the candy bars into small pieces. If you have the mini candy bars often given as Halloween treats, those cut into 4 pieces are a good size. Keep in mind the candy will be hard when frozen. Do not make the pieces too large or they will be hard to bite.
- Scoop out ⅓ of the fresh ice cream and place it into a freezer-safe container. Sprinkle the top with chopped candy bar pieces. Using a spoon or spatula, mix and swirl in the candy to distribute evenly. Top with another ⅓ of the ice cream. Add candy and again mix in. Top with the last bit of ice cream and candy. Mix to combine.
- Freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
- When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
- If the ice cream is not consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.
Notes
STORING & SERVING:
Store for up to a month in the freezer.
If too solid to scoop straight out of the freezer, let sit at room temperature for 5 minutes before serving.
The nutritional information for this recipe will vary based on the kinds of candy bars used to mix in. The vanilla base ONLY is as follows!
Nutrition
Calories: 297kcalCarbohydrates: 22gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 28mgPotassium: 105mgSugar: 22gVitamin A: 924IUVitamin C: 0.4mgCalcium: 77mgIron: 0.1mg
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