Every year, without fail, I end up with a ridiculous amount of candy leftover after the trick-or-treaters have gone. I have made Day After Halloween Brownies in the past, but this year, because it is still so warm, I decided to make Homemade Halloween Candy Ice Cream using my leftover candy!
This recipe for Halloween Candy Ice Cream can be adapted for any candy you would like in your ice cream. I went with an assortment of chocolate candy: mini candy bars, Reece’s, M&M’s, Kit-Kats, and Snickers, because that’s what I had on hand.
Feel free to add in whatever candy you have leftover, just make sure it ends up being about 2 cups of chopped candy.
Ingredients:
- 3/4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 cups various Halloween candy, chopped
To make Halloween Candy Ice cream, you’ll first start by making the ice cream base the night before. To make the ice cream base, add the sugar, whole milk, heavy cream, vanilla extract, and salt to a large bowl, whisking to combine until the sugar has completely dissolved.
Cover and refrigerate overnight. If your ice cream maker (paid link) requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes to resemble soft serve ice cream).
While your ice cream churns, roughly chop your candy.
When the mixture begins to start looking more like soft serve and less like milk (about 15 minutes), stir in your candy pieces.
Churn for another 5 minutes, or until the candy pieces are fully incorporated.
Turn off the ice cream maker and scoop your ice cream into a freezer-safe container (paid link).
Freeze for at least 4 hours before digging in.
Hooray for another delicious way to use up my Halloween candy!
The M&M’s really add some flair to this ice cream, don’t you think?
Naturally, you don’t have to wait until the day after Halloween to enjoy this Halloween Candy Ice Cream. It would be good all year, or as a treat on Halloween itself!
Halloween Candy Ice Cream
Ingredients
- 3/4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 cups various Halloween candy chopped
Instructions
- To make Halloween Candy Ice cream, you’ll first start by making the ice cream base the night before. To make the ice cream base, add the sugar, whole milk, heavy cream, vanilla extract, and salt to a large bowl, whisking to combine until the sugar has completely dissolved.
- Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer.
- Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes to resemble soft serve ice cream).
- While your ice cream churns, roughly chop your candy.
- When the mixture begins to start looking more like soft serve and less like milk (about 15 minutes), stir in your candy pieces.
- Churn for another 5 minutes, or until the candy pieces are fully incorporated.
- Turn off the ice cream maker and scoop your ice cream into a freezer-safe container.
- Freeze for at least 4 hours before digging in.
