Turn leftover Halloween candy into a delicious homemade Halloween Candy Ice Cream! This easy recipe uses a simple vanilla ice cream base and chopped-up candy bars for a creamy, sweet treat made in your 2-quart Whynter compressor ice cream maker.
Ingredients
- 4 cups heavy whipping cream
- 2 cups whole milk
- 1 cup granulated sugar
- 2 tablespoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 1½–2 cups chopped leftover Halloween candy
Candy ideas: Snickers, Reese’s Peanut Butter Cups, Butterfinger, Kit Kat, Milky Way, M&M’s, or your favorite combination.
Instructions
- Mix the base. In a large bowl, whisk together the whole milk, sugar, vanilla extract, and salt until the sugar is completely dissolved.
- Add the cream. Stir in the heavy whipping cream until well combined.
- Chill. Cover and refrigerate for at least 2 hours, or overnight.
- Start churning. Turn on your Whynter compressor ice cream maker according to the manufacturer’s instructions. Pour in the chilled mixture and churn until it thickens to a soft-serve consistency.
- Add the candy. During the last 2–5 minutes of churning, gradually add the chopped candy. Let the machine distribute the pieces throughout the ice cream.
- Freeze until firm. Transfer to a freezer-safe container, cover, and freeze for 2–4 hours for a firmer consistency.
- Serve and enjoy! Scoop into bowls or cones and enjoy your homemade Halloween candy ice cream.
Tips for the best results
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Reduce the sugar: One cup of sugar is a good starting point because the candy adds extra sweetness. If using lots of chocolate candy, you can reduce it to ¾ cup.
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Keep the candy pieces small: Chop them into small chunks so they distribute evenly and are easier to scoop.
