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!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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).

Step 2

Meanwhile, in a separate medium bowl, whisk together the remaining 1/2 cup sugar and egg yolks until the mixture is pale and thickened.

Step 3

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.

Step 4

Gradually pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, stirring constantly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Cover the container with a lid or plastic wrap and freeze the ice cream for at least 2–4 hours, or until firm.

Step 11

Serve scoops of Chick-O-Stick Ice Cream topped with additional crushed Chick-O-Sticks for extra crunch and enjoy!

Nutrition Facts

Serving size	(1115.0g)

Amount per serving	% Daily Value*
Calories	3452.3

Total Fat 233.9g	0%
Saturated Fat 142.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1247.3mg	0%
Sodium 1118.5mg	0%
Total Carbohydrate 278.3g	0%
Dietary Fiber 6g	0%
Total Sugars 222.7g
Protein 24.8g	0%

Vitamin D 180.6IU	0%
Calcium 452.3mg	0%
Iron 3.0mg	0%
Potassium 689.0mg	0%

*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.

Source of Calories

Fat: 63.5%

Protein: 3.0%

Carbs: 33.6%