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