The Family Home Blog

Summer Cool Down

Jun 27, 2016
Alison Lewis

Making homemade ice cream in the summertime is one of my favorite things to do. The best part is that it’s so easy to make! I made it for the first time last year, and now it’s a summer dessert staple. With all of summer’s outdoor activities, it’s the perfect time to splurge on a cool dessert.

This Candy Bar Ice Cream recipe will have you and your family ready for a treat. Serve it in ice cream cones topped with finely crushed candy bars, or over bananas for a twist on a banana split. You can also turn the ice cream into a milkshake by adding 2 cups ice cream and 1/4 cup skim milk, before blending until smooth.

Feel free to use any of your favorite candy bars in this recipe, but I find that chocolate-based ones work the best. Store ice cream in a medium Ziploc® Brand Twist ‘n Lock Container for up to four days, but I guarantee that it will not last that long!

candy bar ice cream 

Candy Bar Ice Cream

Prep: 15 minutes, plus 45 minutes for churning
Freeze: 4 hours
Yield: 6 to 8 servings


2 eggs
1 cup granulated sugar
2 cups whole milk
1 1/3 cups half-and-half
1/2 teaspoon vanilla extract
1/4 teaspoon salt
20 miniature candy bars, finely chopped

Equipment Needed

Ice cream maker


In a large bowl, beat the eggs. Gradually add sugar and continue vigorously mixing until mixture thickens slightly. Add milk, half-and-half, vanilla and salt, still beating well. Stir in candy bars.

Pour into an ice cream maker and use as directed according to manufacturer's instructions. Transfer to a Ziploc® Brand Container with One Press Seal and freeze for at least 2 hours or until firm enough to scoop.

What’s your favorite flavor of homemade ice cream?

Photo courtesy of Alison Lewis.

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