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Home » Desserts » By Holiday » Halloween » No-Churn Candy Corn Ice Cream

No-Churn Candy Corn Ice Cream

September 16, 2021 by Claire | The Simple, Sweet Life 6 Comments

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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.

front facing shot of two glasses with ice cream in them

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.

cake pan with candy corn ice cream

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.

overhead shot of candy corn ice cream that's been swirled

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.

pan of candy corn ice cream with an ice cream scoop in it

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.

overhead shot of two cones of candy corn ice cream laid on a off-white backdrop

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!

Print

Candy Corn Ice Cream

front facing shot of two glasses with ice cream in them
Print Recipe

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.

  • Author: The Simple, Sweet Life
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 3 pints 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

If you liked this, you might also like…

  • Sweet potato ice cream
  • Candy corn meringues
  • Candy corn swirl cookies

Update Notes: This post was originally published in October of 2015 but was republished with updated photos, directions and tips in September of 2021.

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Filed Under: By Holiday, Desserts, Halloween, Ice Cream

« Baked Sweet Potato Doughnuts
Spider Candy Bark »

Comments

  1. Sue says

    October 7, 2015 at 12:51 am

    This looks very fresh on this sunny fall day! Wish I could have a taste 🙂

    Reply
    • The Simple, Sweet Life says

      October 10, 2015 at 1:21 am

      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…

      Reply
  2. Marsha | Marsha's Baking Addiction says

    October 7, 2015 at 1:05 pm

    What pretty, colourful, delicious looking ice cream! Yum!

    Reply
    • The Simple, Sweet Life says

      October 10, 2015 at 1:21 am

      Thank you Marsha! 😀

      Reply
  3. Trisha @ Home Sweet Homemade says

    October 7, 2015 at 1:49 pm

    Looks so good and easy! Pinned!

    Found you on Wine’d Down Wednesdays blog hop!

    Reply
    • The Simple, Sweet Life says

      October 10, 2015 at 1:22 am

      Thanks for pinning this post and for stopping by Trisha! 😀

      Reply

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Hei på deg!

I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

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