National Ice Cream Day was this earlier this week on July 21st but why limit ourselves to one day to celebrate this delicious frozen treat. This latest no-churn recipe is inspired by The Great Candycopia ice cream from Salt & Straw.

No “food” waste

One might argue that candy is not really food but you will always find some version in our pantry – from sour gummies to chocolate bars, there’s always something to satisfy a sweet tooth.

Therefore, this ice cream is less about using up leftovers and more about celebrating candies, chocolate bars to be specific. This ice cream is chock-full of chopped up candy bars so if you’re someone who isn’t crazy about mix-ins, this one isn’t for you.

Start with the basics

You know I love my no-churn ice creams. They really can’t be beat for simplicity and ease, thank you Nigella! So once again, I riffed on the original recipe, using Salt & Straw for inspiration, et voilà we have our newest ice cream for the summer.

Salt & Straw starts with a homemade caramel and mixes it into the ice cream base. I chose, instead, to use a store-bought dulce de leche and ribbon it through the ice cream. Salt & Straw also recommends a combination of candy bars which is noted in the recipe but I use what I have available.

As always, an optional few tablespoons of alcohol to keep the ice cream smooth and soft is recommended. I chose to use bourbon but vodka would keep the flavor neutral.

Candy Shoppe No-Churn Ice Cream

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• Author: She’s Almost Always Hungry
• Total Time: 6 hours, 15 minutes
• Yield: 20 1x

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Description

This candy mix-ins ice cream is inspired by Salt & Straw’s Great Candycopia Ice Cream. Gather a mix of your favorite candy bars and create your own special version to enjoy all summer.

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Ingredients

Scale 1x2x3x

2½ cups heavy cream

14-ounce can sweetened condensed milk

2 tablespoons bourbon, optional*

2½ cups frozen chopped chocolate candy bars**

½ cup dulce de leche

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Instructions

Place the heavy cream, sweetened condensed milk, and bourbon in the bowl of a stand mixer. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy.

Using a silicone spatula, gently fold in the frozen, chopped candies into the ice cream so they’re well distributed.

In a wide-top container or a 9″ x 5″ loaf pan, pour in half of the ice cream base. Layer on half of the dulce de leche. Using a wooden skewer or butter knife, gently swirl the dulce de leche into the ice cream – do not overmix.

Repeat with the remaining ice cream base and dulce de leche. Cover the container (or cover the loaf pan with plastic wrap). Place in the freezer for at least 6 hours or overnight.

Notes

*Alcohol helps to keep the ice cream soft because it never freezes hard. If you omit the alcohol, allow the ice cream to sit at room temperature for 10 minutes before serving.

**A recommended combination from Salt & Straw includes: ¾ cup frozen chopped Snickers, ¾ cup frozen chopped Reese’s Peanut Butter Cups, ½ cup frozen chopped Heath Bars, ½ cup frozen chopped Whoppers

• Prep Time: 15 minutes
• Inactive Time: 6 hours
• Category: Ice cream
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 263.85
• Sugar: 24.49 g.
• Sodium: 86.6 mg.
• Fat: 17.03 g.
• Saturated Fat: 10.37 g.
• Carbohydrates: 25.86 g.
• Fiber: 0.29 g.
• Protein: 3.49 g.
• Cholesterol: 45.5 mg.

Keywords: heavy cream, sweetened condensed milk, candy bars