Candy 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.

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


  • 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)


  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.


  • 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