Well hello Tuesday!
Today’s post is brought to you by warm autumn days and the sugar-coma inducing delight that is candy corn!
Believe it or not, although we’ve had cool nights, the last couple of days have been… dare I say… warm. I was literally rocking a t-shirt, WITHOUT a jacket the other day. In Norway. IN OCTOBER. WHAAAT?! Hello Twilight Zone! Not that I’m complaining… I’m sure we’ll be back to parka and snow boot weather any day now. You know what they say: “There are only two seasons in Norway: winter and not winter.”
So, obviously, the only logical course of action to deal with our “heat wave” was to break out my favorite no-churn ice cream recipe and whip up something fall flavored. Not that I really need a reason. Everyday is ice cream day in my book!
And because I happened to have my hand jammed into a half-eaten bag of candy corn at the time I was contemplating ice cream flavors, I decided it had to be candy corn!
Now I know candy corn isn’t everyone’s cup of tea. Or cup of ice cream. But I promise, this is a bowl of ice cream you can get behind! We’re talking brightly colored swirls of orange, yellow, and white with a subtle hint of honey. No digestive system clogging waxy candy. Unless you like that sort of thing… Camp “I LOVE candy corn” for life!
- 2 cups (16oz/450ml) heavy whipping cream, cold
- 1 can (14oz/400ml) sweetened condensed milk, cold
- 2 tsp. vanilla extract
- ⅓ cup honey
- Orange and yellow food coloring
- Candy corn and sprinkles (for garnishing)
- In the bowl of a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks form. Add the sweetened condensed milk, vanilla extract, and honey, and continue beating until your ice cream base holds stiff peaks again.
- Divide the ice cream into three bowls, leaving one white and coloring the other two orange and yellow. Spoon the ice cream into a large loaf pan, alternating colors. Once you have all the ice cream in your pan, run a knife through it in a back and forth motion to create a swirl.
- Garnish with the candy corn and sprinkles, and freeze overnight.
Ice cream recipe adapted from Bigger Bolder Baking