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No-Churn Caramel Candy Corn Ice Cream Recipe | #EuropeanTaste | TastyBits

Being honest about one’s skill set is very important. When it comes to cooking and curating recipes, I am a novice at best. One thing I have managed to master is no-churn Ice cream. Possibly because it only consists of two ingredients: condensed milk and heavy whipping cream. No-churn ice cream doesn’t require an ice cream maker, plus it’s super easy and fun to make!

I decided to make some fun recipes with the contents of a goodie box I recently received from the French Food & Beverage Federation containing some of France’s Fall and Summer favorites. Read on for my no-churn caramel candy corn ice cream recipe!

Ice Cream
French Food & Beverage Federation

Currently, I am infatuated with no-churn ice cream! Coincidentally, this obsession began in the midst of Hurricane Harvey. During this time I realized the true healing powers of ice cream. The way it can just lift your spirits is truly magical. My no-churn vanilla brookie ice cream was a huge hit with my husband, so I decided to make some more!

I recently received an influencer box from the French Food & Beverage Federation that contained some really interesting European fall and summer favorites. In the spirit of Fall and Halloween, I thought I would whip up some no-churn caramel candy corn ice cream using the CaramBar Caramels to make caramel sauce and some candy corn I had lying around.

Candy corn is one of those seasonal items that you either love or hate. I love it, and am not ashamed to share that I eat candy corn year round. Did y’all even know candy corn was sold year round? The Valentine’s Day edition is the best, because it is cinnamon flavored, but I also have an affinity for the Christmas edition because it’s purty!

Due to no-churn ice cream’s simple ingredients, you can really go crazy by adding all kinds of fun mix-in’s. For this no-churn caramel candy corn recipe I added brownie bits in addition to the CaramBar caramel sauce and candy corn.

no-churn ice cream
No-churn caramel candy corn ice cream

The process of making no-churn ice cream is simple. In addition to its low complexity level, it’s ready to eat in 4-5 hours vs. 1-2 days like real ice cream. Simply whip your heavy whipping cream, stir in your condensed milk, add a few drops of vanilla extract and your choice of fun mix-ins like cookies, brownies, candy etc.. and freeze for 4-5 hours. Viola.. you have the most delicious no-churn ice cream!


  • 1 can (14 oz.) sweetened condensed milk
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup CaramBar Caramel Sauce
  • 1/4 cup of roughly chopped candy corn

I kicked it up a notch by adding about a cup of crushed chocolate brownies I had laying around!


  • Using a medium bowl, pour in the whipping cream and use an electric mixer on medium speed to begin whipping until stiff peaks form.
  • Pour in the sweetened condensed milk and continue mixing on low speed until the mixture begins to thicken.
  • Add in the vanilla extract and mix until combined.
  • Using a spoon, stir in the chopped candy corn, crushed brownies and CaramBar caramel sauce
  • Pour mixture into and air tight glass pyrex dish and place the no-churn ice cream mixutre in the freezer for at least 6 hours.

Not only is this no-churn ice cream recipe delicious, but it make a great use of all that candy corn you have lying around the house after Halloween. I hope you enjoyed my super easy no-churn caramel candy corn ice cream, recipe. Make sure you subscribe to my newsletter for more fun recipes.

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