Homemade Candy Bar Ice Cream (Old-Fashioned Ice Cream Maker Recipe)
What dessert can be better on a hot, summer day than creamy vanilla ice cream loaded with your favorite candy bar? Butterfingers are my favorite for this Homemade Candy Bar Ice Cream. The crispy peanut butter bits covered in chocolate stay crunchy in every bite. If you’re not a fan of candy in your ice cream, try my Homemade Peach or Raspberry Ice Cream.
My grandparents always made this ice cream recipe, especially when family came over on a summer evening. The recipe calls for raw eggs, and even though I have made it hundreds of times, there’s just something about putting raw eggs in the ice cream that gives me pause. So I figured out a similar recipe, and I use pudding to thicken the ice cream instead of the eggs. It turned out amazing!
Not only can you use your favorite candy bar for this recipe, but you can also change up the pudding flavor. Using instant pudding mix to make ice cream opens the door to creating all sorts of flavors. I would love to hear what your favorite candy and pudding mix is for this recipe.
Delicious Recipes with Candy
- S’more Chocolate Chip Cookies
- Hershey Bar Fudge
- Snicker Bar Rice Krispies Treats
- Reese’s Swig Cookie Bars
- Halloween Candy Pancakes
- Snickers Apple Salad
Step-by-Step Photos for How to Make Candy Bar Ice Cream
Frequently Asked Questions about How to Make Homemade Candy Bar Ice Cream
What size ice cream maker should I use for this recipe?
This recipe is for a 4-quart capacity ice cream maker.
Can I use any candy bar?
Use whatever candy bars are your favorite. Butterfingers are my favorite. Reese’s Peanut Butter Cups, Snickers, Milky Way, Almond Joy, mini M&Ms, etc., are all good options. KitKats and Twix may get soggy, but they’re worth a try. Make sure the candy bars are finely chopped. If there are large chunks of candy in the mixture, they get caught on the paddle, and the ice cream maker stops before the mixture turns frozen.
What type of milk is best?
I recommend using at least 2% milk, but whole milk is the best for this recipe.
How long does it take to make?
My 4-quart ice cream maker took a little over an hour before it stopped spinning, and the ice cream was ready.
How many bags of ice will I need?
Depending upon how warm the temperature is on the day you make the ice cream determines how much ice you will use. I usually go through almost two 10-pound bags of ice from Walmart.
Can I serve the ice cream when it’s done churning, or do I have to put it in the freezer first?
You can serve it either way. When the ice cream is finished churning, the consistency is more like a thick shake, and it will melt quickly on a really hot day. If you have the patience, put it in the freezer and let it become firmer, so it will look like a rounded scoop shape when serving. I really love it when it has time to set up in the freezer, but I also like the milkshake texture when it’s first done.
Chef’s Tools for Candy Bar Ice Cream:
- Candy Bars
- Instant Vanilla Pudding
- Ice Cream Containers
- Electric Ice Cream Maker (4-quart)
- Rock Salt
- Ice Cream Cones
If you love Homemade Ice Cream, you'll love these...
- 1 (3.4-ounce) instant vanilla pudding mix
- 2 cups heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 1 (14-ounce) can of sweetened condensed milk
- Whole milk (Enough to fill to the designated fill line in the ice cream canister.)
- 12 fun-size candy bars, finely chopped
- Bags of Ice
- Rock Salt
- First, whisk together the heavy cream, instant vanilla pudding, eggs, vanilla extract, and a pinch of salt in the 4-quart ice cream canister. Whisk until well combined.
- Next, pour in the sweetened condensed milk and whisk until well combined.
- Pour the whole milk up to the designated fill line of the canister. Whisk until well combined.
- Add the finely chopped candy bars to the ice cream mixture, and stir until combined. (Make sure the candy bars are finely chopped. If there are large chunks of candy in the mixture, they get caught on the paddle, and the ice cream maker stops before the mixture turns frozen.)
- Next, place the canister in the ice cream bucket and churn according to the manufacturer's instructions.
- Serve immediately, or transfer to an airtight container and freeze for approximately 2 hours for a firmer texture.
- Enjoy!
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