Halloween Ice Cream

Wondering what to do with leftover Halloween candy? This Halloween ice cream is an easy way to use up those mini chocolate bars and smarties! Cool, creamy and delicious!

*Please note* this post was originally published in 2020 but I’ve since re-written the post and added a video.

Halloween is a little different this year, right!? To be honest, we’re still trying to figure out what we’re going to be doing for it. I am pretty sure we’re going to go trick-or-treating, at least just around the block. It’s not banned here thankfully. But still, we want to be safe. The boys are going to be ninjas so at least they’ll have their face covered anyway! 

As for handing OUT candy, that part is still a bit tricky. I think I’m going to leave out individual little bags for the kids on the step. Or we’ll just throw the candy at them from a few feet away haha. Argh!

So, all that being said I have a few packs of Halloween candy in the house that I’m desperately trying to avoid every night – with limited success. If we don’t get very many kids or I don’t let my lack of self-control get the better of me, I’m going to have a lot of leftover Halloween candy!

Today’s 3-ingredient recipe is a perfect solution to this “problem”. Halloween no churn ice cream!

How do you make Halloween ice cream?

Well, let me just get the obvious fact out of the way that this is another no-churn recipe. I don’t actually have any non no-churn recipes on the blog. I’ve made ice cream in an ice cream maker a few times, but honestly it just seems like a lot of time and effort and ingredients, when you can just make a ridiculously good ice cream with zero effort and only 2 ingredients!! You can find a roundup of 25 different flavours here!

So, this Halloween ice cream is made the same way all of my other no-churns are made:

• heavy whipped cream
• sweetened condensed milk (my favourite brand is Eagle Brand).

Here are the instructions for making this no churn ice cream:

1. Start this ice cream recipe with choosing the mini chocolate bars you want to use. As you can see I used a huge variety (so good).

Pro Tip: If any of the bars you’re using contain nougat or any other runny caramel (Caramilk – I’m looking at you) you’ll want to unwrap and freeze those for about an hour before chopping them up. It’ll ensure you don’t have a sticky mess on your hands! PS – that tip is courtesy of Etienne. I went to chop up the bars and he quickly intervened with some sound advice. 

So, after chilling for an hour, take the bars out and chop them up into smallish pieces.

2. Next, whip the cream in a stand mixer fitted with a paddle attachment until the whipped cream has stiff peaks. Then fold in the condensed milk with a spatula, and add in all of the chopped up chocolate.

3. Empty the contents of the mixing bowl into a freezer-safe container. I usually use a loaf pan for my no-churn ice cream, but you can definitely use anything that is freezer-safe. For this particular recipe I used a round aluminum cake pan.

You’ll want to cover the ice cream after a day or so though, either with plastic wrap, aluminum foil or by transferring the ice cream to a different plastic container that has a lid.

4. Smooth out the ice cream, then place it in the freezer for 5-6 hours before enjoying!

How much chocolate do you need for this recipe?

Really, you can add as much or as little as you want but a good rule of thumb is around 2 cups. This is quite a few mini chocolate bars so it uses up a lot of that leftover Halloween candy. 

Optional caramel sauce: If you want to make this an EXTRA delicious ice cream, spoon in some caramel sauce throughout the ice cream once it’s in the container.

How long does this ice cream last?

This Halloween ice cream will keep for quite a while; at least 2 weeks. It will get harder and harder the longer it’s in the freezer, but it’s still remains delicious! 

Whether you are trick-or-treating or not, make sure you snap up some mini chocolate bars so you can chop them up and make this ice cream!

Some other ice cream recipes and Halloween recipes to check out!

• easy Halloween treats to make with kids
• tiger tail no-churn ice cream
• no-churn birthday cake ice cream
• Halloween cake pops
• spiderweb sugar cookies

And if you’re following a vegan diet, here’s a vegan chocolate no-churn ice cream!

Halloween Ice Cream

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5 from 13 reviews

• Author: Katherine | Love In My Oven
• Total Time: 10 minutes
• Yield: 1 pint 1x

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Description

Wondering what to do with leftover Halloween candy? This Halloween ice cream is an easy way to use up those mini chocolate bars and smarties!

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Ingredients

Scale 1x2x3x

• 1 3/4 cup heavy cream (36%)
• 1 300 mL can sweetened condensed milk
• 2 cups various mini chocolate bars, chopped*
• optional: salted caramel sauce

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Instructions

1. In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, whip the cream on high for 3-4 minutes, or until stiff peaks have formed. Pour the can of condensed milk into the bowl, then use a spatula to fold it in.
2. Add the chopped chocolate bars and combine with the spatula. Pour the mixture into a freezer-safe container and smooth it out with a spatula. Place the ice cream into the freezer for 5-6 hours to freeze.

Leftover ice cream can be stored in the freezer-safe container for 2 weeks or more. It will get harder as time goes on.

Notes

*2 cups is a general rule of thumb; you can use more or less. If you are using chocolate bars with caramel or anything very soft, be sure to freeze the chocolate bars for an hour before chopping

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: ice cream
• Method: no-churn
• Cuisine: american

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