Halloween season is here – my second favorite holiday of the years! (First is Thanksgiving!) What better way to celebrate this spooky time of year than by indulging in festive candy corn ice cream?
If you’re a candy corn lover or simply looking for a last-minute Halloween treat to impress your guests at your Halloween party, you’re in for a delicious treat!
I’ll guide you through the steps to create your very own homemade candy corn ice cream using your trusty ice cream maker. So, gather your ingredients and let’s churn up some tasty Halloween candy corn ice cream!
Before you dive into the ice cream-making process, make sure you have the following ingredients ready. There are only three so it’s super easy!
Heavy Cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Whole Milk: Whole milk is one of the key ingredients in making Cuisinart Vanilla ice cream. Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
To make candy corn ice cream, you’ll need the following equipment:
- Ice Cream Maker: An ice cream maker is essential for churning and freezing the ice cream mixture to the right consistency. There are various types of ice cream makers available, including countertop models and those with a freezable bowl.
- Medium Saucepan: You’ll need a medium-sized saucepan to heat and combine the ingredients for the ice cream base.
- Large Bowl: A large bowl is necessary for preparing and mixing the ice cream base before it goes into the ice cream maker.
- Whisk: A whisk is handy for stirring and ensuring that the sugar and other ingredients dissolve properly in the ice cream base.
- Ice Cream Bowls: You’ll need bowls for serving the finished ice cream.
- Loaf Pan or Freezer-Safe Container: After churning the ice cream, you’ll transfer it to a loaf pan or another freezer-safe container for freezing and storage.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
It only takes a few simple steps for this great recipe:
Making the Ice Cream
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk. You don’t need to add anything else. The color of the dissolved candy corn turns it orange. Candy corn is also super sweet, so no additional sugar is added.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the milk mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
When ready to serve, I sprinkle a few candy corn pieces on top! You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
Making candy corn ice cream can be a fun and delicious project, but it does require some care and attention to achieve the best results. Here are some tips to help you make the perfect candy corn ice cream:
- Use Fresh Candy Corn: Start with fresh candy corn. This will ensure that the flavors are at their best. If you have leftover candy corn from Halloween, you can put it to good use in this recipe.
- Plan Ahead: Making ice cream takes time, so plan ahead. You’ll need time for the candy corn to infuse, the ice cream to churn, and then to let it freeze to the right consistency.
- Strain the Mixture: After infusing the candy corn, be sure to strain the mixture to remove any solid pieces. This will give your ice cream a smooth texture.
- Chill the Mixture: Before churning, make sure the ice cream base is well chilled. A few hours in the refrigerator can help achieve better results when using the ice cream maker.
- Follow the Manufacturer’s Instructions: When it comes to churning the ice cream, always follow the instructions for your specific ice cream maker. Churning times can vary, so it’s important to get the right consistency.
Remember that making ice cream at home might require a bit of practice to achieve the desired texture and flavor. Don’t be discouraged if your first batch isn’t perfect; it’s all part of the learning process. With these tips and a little experimentation, you’ll be able to create a delightful and festive candy corn ice cream that everyone will love.
Candy corn ice cream is a delightful treat, but there are several creative variations and flavor combinations you can explore to make it even more exciting. Here are some delicious variations on candy corn ice cream:
- Candy Corn and Chocolate Chip: Combine the sweet taste of candy corn with the richness of chocolate chips. Simply fold in chocolate chips into your candy corn ice cream for a delightful contrast of flavors and textures.
- Candy Corn Cookie Dough Ice Cream: Add chunks of edible candy corn cookie dough to your ice cream base. The candy corn pieces in the cookie dough will provide bursts of color and sweetness.
- Candy Corn and Caramel Ripple: Swirl homemade caramel sauce into your candy corn ice cream for a sweet and gooey contrast. The caramel complements the candy corn’s sugary flavor.
- Candy Corn and Marshmallow: Fold mini marshmallows into your candy corn ice cream for a playful twist on the classic Halloween candy. The marshmallows add a soft and fluffy texture.
- Candy Corn and Pumpkin Spice: Embrace the flavors of fall by adding a pumpkin spice swirl to your candy corn ice cream. The warm spices will complement the sweetness of the candy corn.
- Candy Corn and Nutty Crunch: Incorporate chopped nuts, such as toasted almonds or pecans, into your candy corn ice cream for a crunchy texture that balances the sweetness.
Remember to adjust the sweetness level and ingredients to suit your taste preferences, and feel free to get creative with your own unique variations.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
The Cherry on Top
This is a once a year treat, so enjoy it while you can. I happen to love candy corn, so an ice cream made from it floats my boat. I think a little hot fudge on top cuts the sweetness!
List of other ice creams
Here’s the Candy Corn Ice Cream recipe!
Candy Corn Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 11 ounces candy corn
- Pour 1 cup of the cream into a medium saucepan and add the candy corn.
- Warm over medium heat, stirring, until you start to see the candy corn dissolve.
- Turn heat off and let cream come to room temperature.
- Add the remaining cream and milk.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- While ice cream is processing, chop another cup of candy corn. Once ice cream is almost done processing, add in chopped candy corn.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more