Chef notes
Have that half-empty bag of mini-chocolate candies lying around post-Halloween? This recipe is the perfect use for any extra sweets! Chop up an assortment of nougat- and peanut-filled candies, fold 'em into a simple, whipped, no-churn ice cream base, freeze and blend into the most delicious milkshake. For adults, add a splash of bourbon. For the kiddos, let the candy be the star of the shake and skip the booze.
Technique tip: Making a no-churn ice cream base creates blank canvas for any flavorings.
Swap option: Use store bought ice cream.
Ingredients
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups chopped candy pieces (such as 3 Musketeers, Twix and Snickers)
- 3 tablespoons cocoa powder (for a chocolate version; optional)
- 1 cup whole milk, divided, plus more as needed
- 8 ounces bourbon, divided (optional)
Preparation
1.Using a stand mixer fitted with the whisk attachment, whip cream until soft peaks.
2.Add 1/2 of the sweetened condensed milk to the cream. Continue whipping until firm peaks form. Fold in the remaining sweetened condensed milk, vanilla extract, salt and chopped candy pieces.
3.If making the chocolate version, divide ice cream base in half and fold in the cocoa powder to half of the base.
4.Divide mixture in between two 8- by 5-inch loaf pans. Press plastic wrap directly on top and freeze until firm, about 4 hours, up to overnight.
5.To make milkshake, place about three large scoops into a blender with 4 ounces milk and 2 ounces bourbon, if using. Blend to combine. Repeat with remaining milk and ice cream. Adjust consistency of milkshake with additional milk as desired.
6.Garnish with additional chopped candy pieces and chocolate drizzle.
