Best 5 Candy Ice Cream Recipes
Indulge in a symphony of flavors with our collection of candy ice cream recipes, featuring a tantalizing array of sweet and refreshing treats. Embark on a culinary journey that combines the magic of candy with the coolness of ice cream, resulting in delightful desserts that will satisfy your cravings. From the classic combination of chocolate and mint to the vibrant burst of fruity flavors, these recipes offer a delightful assortment of options to suit every palate. Prepare to be enchanted by the richness of chocolate chip cookie dough ice cream, the nostalgic charm of candy bar ice cream, and the tropical allure of pineapple upside-down ice cream. Each recipe is carefully crafted to deliver a unique taste experience, ensuring an unforgettable dessert adventure.
Here are our top 5 tried and tested recipes!
CHOCOLATE AND PEPPERMINT CANDY ICE CREAM SANDWICHES
Categories Chocolate Dairy Dessert Freeze/Chill Christmas Kid-Friendly Mint Summer Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 sandwiches
Number Of Ingredients 6
Steps:
- Stir together ice cream (reserve pint container), extract, and 1/2 cup crushed candy in a bowl until combined.
- Transfer mixture to pint container and freeze until just firm enough to scoop, about 1 hour.
- Working very quickly, scoop ice cream onto flat sides of 8 wafers (1 scoop per wafer), then top with remaining 8 wafers, flat sides down. Wrap each sandwich individually with plastic wrap and freeze until firm, about 1 hour. Unwrap sandwiches and roll edges in remaining 1/2 cup crushed candy. Rewrap and freeze until firm, about 1 hour.
CREAMY CANDY BAR ICE CREAM
You can count on a creamy bowl of this tempting treat to beat the summer heat. It's easy to make, and kids love the crunchy candy bar and ice cream combination. People line up for it at our church ice cream socials.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. , Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 203 calories, Fat 9g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 82mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
CANDY ICE CREAM
This is easy to make and can be made fairly low-fat. Use your favorite chocolate candies or substitute three crushed candy bars.
Provided by BOBSROAD
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)
Nutrition Facts : Calories 1223.1 calories, Carbohydrate 184.1 g, Cholesterol 54 mg, Fat 48.7 g, Fiber 1.9 g, Protein 16.2 g, SaturatedFat 35.4 g, Sodium 243.2 mg, Sugar 178.1 g
CANDY CANE ICE CREAM
With two family milk cows, I've become known for making all kinds of ice cream. At Christmas, family and friends request this minty treat.-Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 334 calories, Fat 24g fat (15g saturated fat), Cholesterol 137mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
CANDY BAR ICE CREAM
Three ingredients are all Myra Innes needs to create this treat for two. "It tastes just like it came from an ice cream parlor," she pens from Auburn, Kansas.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- In a blender, combine the ice cream and fudge topping; cover and process until smooth. Stir in the candy bars. , Transfer to a freezer container; freeze for 4 hours or until firm. May be frozen for up to 2 months.
Nutrition Facts : Calories 505 calories, Fat 26g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 223mg sodium, Carbohydrate 62g carbohydrate (47g sugars, Fiber 1g fiber), Protein 9g protein.
Tips:
- Use high-quality chocolate: The quality of the chocolate will greatly affect the taste of the ice cream. Use a chocolate with a high cocoa content (at least 70%) for the best flavor.
- Don't overcook the sugar syrup: If you overcook the sugar syrup, it will become too thick and the ice cream will be icy. Cook the syrup until it reaches a temperature of 240°F (115°C) or until it has a light amber color.
- Chill the mixture thoroughly before churning: This will help the ice cream to churn more quickly and smoothly. Chill the mixture for at least 4 hours, or overnight.
- Use a good quality ice cream maker: A good quality ice cream maker will make a big difference in the texture of the ice cream. Look for a machine that has a powerful motor and a large capacity.
- Don't over-churn the ice cream: Over-churning will make the ice cream icy. Churn the ice cream until it is thick and creamy, but still soft enough to scoop.
- Store the ice cream properly: Store the ice cream in an airtight container in the freezer. The ice cream will keep for up to 2 weeks.
Conclusion:
Candy ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized with your favorite candies. With a little planning and effort, you can make delicious candy ice cream that will impress your friends and family.
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