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Halloween Ice Cream

Published on October 29, 2020

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!

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! 2020, you suck.

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 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!!

So, this Halloween ice cream is made the same way all of my other no-churns are made. Whipped cream and condensed milk!

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).

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.

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.

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.

Fold in the chopped chocolate to the whipped cream mixture, then spread everything out into a freezer-safe container.

You can use any container you want. I’m a big fan of using loaf pans for my ice cream, but this time I switched it up and used a 8″ round cake pan. It worked great! 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.

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!