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Halloween Trick-or-Treat Ice Cream

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 minutes
Cook Time 10 minutes
Total Time 6 hours 40 minutes
Servings 12 makes approximately 1 3/4 quarts of ice cream
Calories 403kcal
Author Toni Dash


  • 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)


  • 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.


Calories: 403kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 57mg | Sodium: 46mg | Potassium: 285mg | Fiber: 3g | Sugar: 23g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 3.5mg