This no-churn candy corn ice cream couldn’t be easier to make! Requiring just four ingredients, this simple recipe will have you well on your way to candy corn bliss with less than 10 minutes of work.
Well hello Thursday!
Today’s post is brought to you by warm autumn days and the sugar-coma inducing delight that is 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!
How to make candy corn ice cream
First, make the ice cream base.
In the bowl of a stand mixer, whip the heavy cream on medium to high speed until stiff peaks form. Add the sweetened condensed milk, vanilla and honey, and continue mixing on medium to high speed until your ice cream holds soft to stiff peaks again.
Pro tip: If you’re taste testing at this point, keep in mind that temperature affects how we experience flavors. In the case of desserts, foods taste less sweet when cold.
Second, color the ice cream.
Separate your ice cream into three equal servings.
Pro tip: If you’d like to use a kitchen weight to ensure your portions are equal, each one should weigh about one pound.
Tint one portion yellow, one orange and leave the remaining portion white.
Third, combine and freeze.
Alternating colors, spoon the ice cream mixture into a container large enough to hold three pints (I used a 10″ cake pan). Use a butter knife to swirl the colors. Top with candy corn and sprinkles if you’d like. Freeze over night or for at least 8 hours before serving.
This ice cream has a relatively soft texture, even when completely frozen.
Tips for making candy corn ice cream
- If you’re looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
- Dairy-free version: Don’t do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
- Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintCandy Corn Ice Cream
This no-churn candy corn ice cream couldn’t be easier to make! Requiring just four ingredients, this simple recipe will have you well on your way to candy corn bliss with less than 10 minutes of work.
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 3 pints 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (16oz/450ml) heavy whipping cream, cold
- 1 can (14oz/400ml) sweetened condensed milk, cold
- 2 tsp. vanilla extract
- 1/3 cup honey
- Orange and yellow food coloring
- Candy corn and sprinkles (for garnishing)
Instructions
- 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 freezer-safe container that can hold at least 3 pints, 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.
Notes
- If you’re looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
- Dairy-free version: Don’t do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
- Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.
Ice cream recipe adapted from Bigger Bolder Baking
Keywords: candy corn ice cream, ice cream recipe, how to make ice cream
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Update Notes: This post was originally published in October of 2015 but was republished with updated photos, directions and tips in September of 2021.
This looks very fresh on this sunny fall day! Wish I could have a taste 🙂
I wish I could send you some! I’d say it’d be worth the wait, but it probably wouldn’t be worth the soggy box of goo when it arrived in the mail…
What pretty, colourful, delicious looking ice cream! Yum!
Thank you Marsha! 😀
Looks so good and easy! Pinned!
Found you on Wine’d Down Wednesdays blog hop!
Thanks for pinning this post and for stopping by Trisha! 😀