Best Candy Bar Ice Cream Recipes

DAIRY-FREE COCONUT CANDY BAR ICE CREAM

Steps:

• Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

CANDY BAR ICE CREAM SANDWICHES

Steps:

• Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set. Wrap in plastic; freeze on a baking sheet until serving.

CREAMY CANDY BAR ICE CREAM

Steps:

• In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. , Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

CANDY BAR ICE CREAM CAKE

Steps:

• Line glass dish (9x13 inch) with unwrapped ice cream sandwiches.
• Cover with layer of cool whip and crushed candy bar.
• Repeat sandwiches, cool whip and rest of candy bar.
• Freeze 30 min and serve!

SKOR TOFFEE CANDY BAR ICE CREAM

Steps:

• Line 9x5x3 inch loaf pan with foil. In large bowl, beat egg yolks with wire whisk; stir in sweetened condensed milk, water, and vanilla. Finely chop SKOR bars by hand or in food processor to measure 1 1/4 cups; set aside.
• In large mixer bowl, beat whipping cream until stiff; fold with chopped SKOR bars into egg yolk mixture. Pour into prepared pan. Cover; freeze 6 hours or until firm.

CANDY BAR ICE CREAM

Steps:

• In a blender, combine the ice cream and fudge topping; cover and process until smooth. Stir in the candy bars. , Transfer to a freezer container; freeze for 4 hours or until firm. May be frozen for up to 2 months.