Trick-or-Treat Ice Cream

There are options for Halloween mini candy bars besides eating them for the following three months; make them into Trick-or-Treat Ice Cream. A great way to use up your favorite combinations in an unexpected way. And you don't have to wait for the Halloween bounty; make it any day!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 6 40

Servings makes approximately 1 3/4 quarts of ice cream

Calories 403kcal

Author Toni Dash

Ingredients

2 cups Heavy Whipping Cream
¾ cup granulated Sugar
1 cup Whole Milk
1 teaspoon Vanilla Extract
1 king size package Mini Rolos (2.2 ounces)
1 king size package Mini Reese’s Peanut Butter Cups (2.5 ounces)
2 cups chopped mini Candy Bars (I used mini Snickers, mini Baby Ruth and mini Butterfinger bars)

Instructions

In a medium saucepan over low heat, combine the cream, sugar and milk. Stirring often, heat until the sugar has completely dissolved. Remove from heat.
Add the vanilla extract and place in the refrigerator to chill fully (at least 3 hours) or overnight.
Pour the chilled ice cream base into an ice cream maker. Process ice cream in an ice cream maker per the manufacturer’s instructions. To prepare the ice cream without a machine, click here.
While the ice cream is processing, combine all the candy into a large bowl and mix together.
Line the bottom of a large 3-4 quart freezer-safe container with some of the candy. Layer on 1/3-1/2 of the ice cream; repeat until all the ingredients are in the container.
With a large mixing spoon, fold the ingredients in together so the candy is well mixed into the soft ice cream. Seal and place in the freezer overnight.

Nutrition