"This is easy to make and can be made fairly low-fat. Use your favorite chocolate candies or substitute three crushed candy bars." — BOBSROAD
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1 (12 ounce) container
frozen whipped topping, thawed
1 (14 ounce) can
sweetened condensed milk
1 1/2 cups
candy-coated chocolate pieces
I had my doubts that this recipe was going to make a decent ice cream. The taste and texture were great! It was a bit on the sweet side so next time I will either leave out the sugar or at least cut it in half. My biggest problem with this recipe was the fact that I could not get it to freeze in my ice cream maker. I finally gave up and put the whole thing in the freezer and after about five hours, it was finally done. It may just be my ice cream maker, but since I was able to get it frozen by just using my home freezer, this would be great for someone that does not actually have an ice cream maker. The first time I made it, I was not able to add the full two cups of milk. This resulted in a great taste, but the texture was like marshmallow fluff. The second time I was able to fix that problem I added the full two cups of milk and stired it into the whipped topping/condensed milk mixture before I poured it into the freezer. I made a peanut butter cup version for my husband by using ony 1/2 cup of sugar, 1/2 cup of peanut butter, and a 10 pack of the individually wrapped Reses Peanut Butter Cups cut into small pieces. He said it was better than the stuff you get at the store or ice cream parlour.
I made this recipe exactly as stated. The ice cream wouldn't freeze in my Kitchen-Aid Ice Cream Maker which was okay. I just mixed it well and then put it into the freezer. I like that the ice cream stays soft instead of hardening. I think the name of this ice cream should be changed to Sweet Cream because this is very sweet. It tastes like cold marshmallow fluff. I would recommend reducing the white sugar in the recipe. I stirred peanut butter and chopped Reeses's and chocolate syrup into my bowl of ice cream and that helped to mask the high sweetness. If you are going to make this, reduce the sugar and then add peanut butter and Reese's for sure.
I really like this recipe because you can make it totally fat free without it tasting fat free; just use fat free whipped cream, fat free condensed milk and skim milk, then throw in frozen fruit instead of candy. I also leave out the cup of sugar because I think it's sweet enough without it. Even my husband likes it!
I made this with the following changes: Cool whip free, 1 quart fat free half and half, and used 2% lowfat milk and left out the candy.... it was very good! One of the best homeade Icecream recipes I have ever tried and I have tried many!! and it is very easy too!!! This one is a keeper for sure
This is one of the best ice cream recipes out there! I took the advice of a fellow reviewer and substituted half the sugar for peanut butter and it was fantastic!! Also, Fat-Free Sweetened Condensed Milk works fine and you can even use Fat-Free Half & Half in a pinch...although the consistancy ends up being a little more icy...but delicious all the same!! Thanks for the recipe!!
This was excellent! We ate it straight from the ice cream maker and my husband said it was like a Blizzard. The next day, after freezing a while longer, it was a creamy frozen consistency, more like traditional hard ice cream. Both days it was wonderful!
I like the basic ingredients for this recipe, and I modified it to make peanut butter ice cream. Use the whipped topping, sweetened condensed milk, and regular milk, and add 3/4 cup of peanut butter. That's it! It keeps its' creamy texture even when frozen hard. Try it!
YUM! Very tasty. Made this with chopped mini peanut butter cups and a half of a cup of creamy peanut butter. Perfect recipe for creating your favorite candy ice cream concoction. The texture was creamy and fluffy. I look forward to making this again with brownies and someday with chocolate creme filled cookies. The possibilites are endless.
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Ice Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 438
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