We’ve all been there in our childhood: In the after trick-or-treating candy coma.
The tricks and treats are over, we’ve poured our mountains of candy treasure out of our pillowcases and traded Sweet Tarts for Rolos, Twix for Reese’s peanut butter cups, thrown off our tiaras and pulled back our masks and chowed down on our sweet earnings until it happens. The dreaded coma. And then we can’t even look at our Halloween candy again for at least another 24 hours!
That’s where this ridiculously awesomely magically delicious Candy Bar Ice Cream Cake comes in. Instead of letting all that perfectly good leftover Halloween candy go to waste, chop up and swirl those extra chocolate candy bars into this over-the-top frozen dessert. That way, when your sweet tooth takes over again, you’ve got this recipe to fall back on. No more candy comas spoiling all that sugary loot!
Let’s DO THIS.
Step 1: Firstly, collect all that extra candy – softer chocolate candy bars like Three Musketeers, Milky Way, Snickers and Reese’s peanut butter cups work best for this recipe, but you can pretty much use whatever you’ve got – and get yourself a big ol’ bucket of ice cream and a box of Betty Crocker’s chewy fudge brownie mix. The adventure begins!
More Ice Cream Cake Recipes
- Tiramisu Ice Cream Cake Recipe
- Mint-Chocolate Ice Cream Cake Recipe
- “Healthified” Turtle Ice Cream Cake Recipe
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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