Candy Corn Ice Cream
Halloween season is here! What better way to celebrate this spooky time of year than by indulging in festive candy corn ice cream?
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 11 ounces candy corn
Instructions
- 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.
Notes
*Cuisinart users:
- 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
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 20gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 24mgPotassium: 135mgFiber: 1gSugar: 18gVitamin A: 4553IUVitamin C: 1mgCalcium: 69mgIron: 0.4mg
Tried this recipe?Let us know how it was!
