Chick O Stick Ice Cream
Creamy, nostalgic, and irresistibly unique, Chick-O-Stick Ice Cream takes your favorite childhood candy and transforms it into a decadent frozen dessert. This recipe combines a rich custard base made with heavy cream, egg yolks, and a hint of vanilla with the peanut-buttery, coconut-infused crunch of crushed Chick-O-Sticks. The balance of sweet, creamy, and crunchy textures makes each bite an adventure in flavor. Perfect for summer gatherings or as a fun treat to indulge in, this ice cream is sure to satisfy candy lovers and dessert enthusiasts alike. Top each scoop with extra crushed Chick-O-Sticks for a pop of texture and flavor that’s impossible to resist!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 6 pieces Chick-O-Sticks
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and 1/4 cup of granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it is steaming but not boiling (about 165°F).
Meanwhile, in a separate medium bowl, whisk together the remaining 1/2 cup sugar and egg yolks until the mixture is pale and thickened.
Slowly add a ladleful of the hot cream mixture to the egg yolks while whisking constantly to temper the eggs and prevent them from curdling.
Gradually pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (170°F–175°F). Be careful not to let it boil.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Cool the mixture slightly before transferring it to a clean bowl. Cover the surface of the mixture with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
While the ice cream base chills, crush the Chick-O-Sticks into small chunks using a rolling pin or a food processor. Reserve half of the crushed candy for mixing and the other half for topping.
Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions. In the last 2–3 minutes of churning, add half of the crushed Chick-O-Sticks to the ice cream maker, allowing them to mix in evenly.
Once churned, transfer the soft ice cream into a freezer-safe container. Swirl in additional crushed Chick-O-Sticks, if desired, to create texture and layers.
Cover the container with a lid or plastic wrap and freeze the ice cream for at least 2–4 hours, or until firm.
Serve scoops of Chick-O-Stick Ice Cream topped with additional crushed Chick-O-Sticks for extra crunch and enjoy!
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 222.7 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 452 mg | 35% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
