Melted Milky Way candy bars and sweetened condensed milk combine to create an incredibly delicious homemade Milky Way ice cream. Once you try it, you’ll want to make it again and again.
(Originally published June 20, 2016)
I grew up with homemade ice cream at practically every family gathering. Our household has a long history of ice cream lovers, so picking a single favorite flavor has always been impossible for me.
Some family favorites include a grape ice cream I’ve eaten since childhood (yes, it’s unusual, but it’s worth trying), peppermint, and Butterfinger ice cream. Each time I make a different flavor I think it might be my favorite — it’s like trying to choose a favorite child: you simply can’t. They’re all loved.
This Milky Way Ice Cream joined our list of favorites about seven years ago after I found the recipe in a cooking magazine. I’ve been making it ever since and sharing it with friends, who also fall in love with it. The texture is smooth and creamy, it’s not overly rich, and the chocolate and caramel flavors are perfectly balanced.
The recipe is remarkably simple — it uses just four main ingredients and comes together quickly. I always keep Milky Way candy bars on hand when they’re on sale so I can make this any time the craving hits.
Milky Way Ice Cream
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- Total Time: 20 minutes
- Yield: 4 quarts 1x
Description
Smooth, chocolatey, and simply delicious — this Milky Way Ice Cream is sure to become a household favorite. ♡
Ingredients
- 12 Milky Way candy bars (regular size)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup chocolate syrup (I use Hershey’s)
- 2 cups whipping cream
- 5 cups whole milk
Instructions
- Chop the Milky Way bars into small pieces. In a large saucepan combine the chopped candy bars and the sweetened condensed milk. Cook over low heat, stirring frequently, until the candy is mostly melted — a few small chunks are fine. Remove from heat and let the mixture cool slightly.
- Stir in the chocolate syrup, whole milk, and whipping cream. Mix thoroughly until the melted candy pieces are fully incorporated; this can take a few minutes. Using a whisk helps once the milk starts to blend in.
- Pour the finished mixture into a 4-quart ice cream maker and freeze according to the manufacturer’s directions. Transfer to a container and freeze until firm, if desired.
Notes
- If I’m making this just for my family, I often halve the recipe and use a 2-quart ice cream maker, which works great. Any leftover sweetened condensed milk can be refrigerated for another use (or enjoyed straight from the can, if temptation wins).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
Recipe Source: Adapted slightly from Taste of the South Southern Favorites Magazine 2009