NO CHURN Candy Corn “Ice Cream”
Puzzling over what to do with that leftover Candy Corn? We love to keep the fun going
by turning it into a No Churn frozen treat. Candy corn has an unmistakable orange and
white tinge and a sweet, buttery flavor; we balance that sweetness by using yogurt and
adding fresh orange, to give it a tangy contrast.
ingredients
NO CHURN Candy Corn “Ice Cream”
- 1 1/2 Cup Heavy Cream
- 1/2 Cup Leftover Candy of Your Choice
- 1 Cup Candy Corn Divided
- 1 Can Sweetened Condensed Milk
- 1/2 Tsp Kosher Salt
- 1 1/2 Cup Full Fat Greek Yogurt
- 1 Navel Orange Zested and juiced
prep
In a medium saucepan, combine 1 ½ cups heavy cream and 1 cup candy corn. Set over
medium heat, stirring occasionally, until the candy is fully melted, about 8-10 minutes.
Make sure the mixture does not come to a boil. Adjust the heat accordingly. As soon as
the candy is melted, transfer cream to a bowl and chill completely. (I use an ice bath
method to speed things along.)
In a large bowl, whisk together the condensed milk, salt and orange zest, juice and greek
yogurt until fully combined.
Either using a hand mixer or a stand mixer, whip the chilled Candy Corn cream until
airy and soft peaks form, about 5 minutes. Gently fold in the whipped Candy Corn cream
mixture into the yogurt mixture until no streaks remain. Stir in the remaining candy pieces of choice.
Pour into a 9” x 5” loaf pan lined with parchment paper and cover tightly. Freeze until
firm, about 8 hours or overnight. Candy Corn ice cream will keep for up to 1 week.
