Melted Milky Way candy bars and sweetened condensed milk help make up this incredibly delicious homemade ice cream. You will want to make it over and over.
I grew up on homemade ice cream. It was pretty much a given that there would be homemade ice cream at any family get together. I come from a long-line of ice cream lovers, that’s for sure. The problem is, I honestly don’t know if I could pick my favorite homemade ice cream flavor.I’ve eaten this grape ice cream since I was a kid and it is definitely a family favorite (I know, it sounds weird, but just trust me, you have to try it!!). But then I’ll make peppermint or butterfinger and think they’re my favorite . . .sigh! It’s kind of like choosing a favorite child, you can’t because you love them ALL equally!
This Milky Way Ice Cream was added to our list of favorites about seven years ago. I came across it in one of my gazillion cooking magazines and I’ve been making it ever since. I’ve shared it with friends who have also fallen in love with it. It’s smooth, creamy, not too rich and absolutely scrumptious!
This ice cream is so simple to make, it requires only 4 ingredients. . .easy peasy! I promise you will make this over and over. I always stock up on Milky Way candy bars when they’re on sale so I’m never without them.
- 12 Milky Way Candy Bars (regular size, not mini or king-size)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup chocolate syrup (I used Hershey's)
- 8 cups whole milk
Chop candy bars into small chunks. In a large saucepan add the chopped candy bars and sweetened condensed milk. Cook over low heat, stirring often until candy bars are candy bars are mostly melted (there will still be a few small chunks) Remove from heat and let cool slightly.
Add the chocolate syrup and milk to the candy bar mixture. Stir well. (This takes a little bit of time to get the melted candy bars and milk incorporated completely, just keep stirring. I like to use a whisk once I get the milk partially stirred in).
Pour mixture into a 4-quart ice cream freezer. Freeze according to manufacturer's directions.
When I'm making this just for my family, I half this recipe and use my 2-quart Cuisinart Ice Cream Make and it works great. I just put the leftover sweetened condensed milk in the fridge and use it for another time (ok, or I just end up eating it little by little).
Also, I've made this with half-n-half and 1% milk, using 4 cups of each and it turns out perfect.
Recipe Source: Taste of the South Southern Favorites Magazine 2009