Description
This Halloween Candy Corn Ice Cream is a festive, creamy, and colorful frozen dessert made with just three ingredients. Perfect for parties or cozy fall nights, it transforms classic candy corn into a playful ice cream recipe everyone will love.
Ingredients
Scale
- 3 cups heavy cream, divided
- 1 ½ cups whole milk
- 3 cups candy corn, divided
Instructions
- Add 1 ½ cups heavy cream and 1 ½ cups candy corn to a medium saucepan over medium heat. Stir until candy corn is dissolved.
- Move mixture to a large bowl and let cool to room temperature. Stir in remaining heavy cream and whole milk. Cover bowl and refrigerate for at least 6 hours.
- Pour chilled mixture into an ice cream machine and churn according to manufacturer’s instructions. For no-churn, place in a freezer-safe dish and stir every 30 minutes until set.
- Chop another cup of candy corn and add during the last stage of churning or mixing.
- Transfer to an airtight container and freeze for at least 6 hours, preferably overnight.
- Serve scoops topped with the remaining ½ cup of candy corn.
Notes
- You can make this as a no-churn candy corn ice cream by skipping the machine and stirring as it freezes.
- For extra flavor, swirl in chocolate syrup or sprinkle in pumpkin spice.
- Pair with other Halloween desserts for a festive spread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freeze / Churn
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 38g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg