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.
Ingredients
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
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