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. 



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


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.