Milky Way Ice Cream Recipe with Caramel and Chocolate

Milky Way Ice Cream

Summer might be officially over, but that doesn’t mean I can’t whip up a batch of this rich caramel chocolate ice cream when I need a little cheering up. And oh so good, this homemade Milky Way ice cream recipe is a frozen dream come true. If you love the classic candy bar with its layers of chocolate, caramel, and nougat, you’re in for a treat. This homemade version mimics those flavors beautifully, turning them into a scoopable dessert that’s stinkin’ fast to prep (okay, mostly inactive chilling time, but still). My kids go absolutely bonkers for this ice cream, especially when I add a ribbon of gooey caramel sauce on top.

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Milky Way ice cream starts with a rich vanilla custard base made with egg yolks, heavy cream, and whole milk for that luxurious mouthfeel. We melt chopped Milky Way bars right into the base, then churn it into something that tastes like a cross between ice cream and a candy bar. Caramel ribbons swirled through add even more gooey goodness, and a pinch of sea salt balances the sweetness perfectly. Yep, it’s as good as it sounds.

Before you dive in, let me share a little secret: using a double boiler to melt the candy with a bit of cream prevents burning and gives you the smoothest mixture. No one wants grainy bits of scorched chocolate in their ice cream. Also, make sure your ice cream maker’s freezer bowl has been frozen solid for at least 24 hours. Trust me, that makes all the difference between a creamy churn and a soupy mess.

Equipment

• Cuisinart 1.5 Quart Ice Cream Maker (or similar)
• Wire whisk
• Ice cream scoop
• Medium saucepan and heatproof bowl (if using double boiler method)

Ingredients

• 12 oz Milky Way candy bars, chopped
• 14 oz can sweetened condensed milk
• 2 cups heavy cream
• 2 cups whole milk
• Dash of salt
• 1 teaspoon vanilla extract

A quick note: American Milky Way bars have that caramel layer. If you’re using European versions, they won’t have caramel, so you’ll miss that key flavor. Stick with the American type for the real deal.

Instructions

1. In a medium saucepan or double boiler, combine the chopped Milky Way bars and sweetened condensed milk. Melt over medium-low heat, stirring often, until the candy is fully melted and the mixture is smooth. Be patient; this takes about 5-8 minutes. Don’t rush with high heat or you’ll risk scorching.
2. Remove from heat and let the mixture cool to room temperature. This is important so it doesn’t cook the milk and cream when you add them later.
3. Once cooled, whisk in the heavy cream, whole milk, dash of salt, and vanilla extract until everything is combined and silky.
4. Cover the bowl and refrigerate the ice cream base for at least 4 hours, or overnight. The longer it chills, the creamier the final texture will be.
5. When ready to churn, pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. For the Cuisinart 1.5 quart, that’s typically 15-20 minutes. Stop churning when it reaches a soft-serve consistency. Overchurning can make the ice cream grainy, so watch it closely.
6. Once churned, you can layer in warm chocolate sauce or caramel sauce if you want those fudgy swirls. Spoon a layer of ice cream into your container, drizzle with sauce, repeat. Then gently swirl with a knife for ribbons.
7. Transfer the ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals, then seal with the lid. Freeze until firm, about 4-6 hours.

Pro Tip: For the creamiest creamy Milky Way ice cream, chill your custard thoroughly and don’t skip pressing the plastic wrap onto the surface. Also, let the ice cream sit at room temperature for 5-10 minutes before scooping. It makes serving so much easier. If you’re feeling adventurous, toss in some toasted pecans or brownie pieces right before the final freeze for a loaded Twix-like or turtle variation. For a fudgy twist, try adding chunks of my gooey brownie recipe. And if you want an easy Milky Way ice cream without a machine, check out my no-churn ice cream base recipe for an alternative method.

Homemade Milky Way ice cream costs roughly half the price of premium store pints per serving, and a 1.5-quart batch yields about 8-10 servings. Perfect for family gatherings or end-of-summer BBQs. If you love a deep chocolate taste, use Dutch-processed cocoa powder in the custard and dark chocolate chips for a firmer texture. Stir in a handful of chocolate chips after churning for extra crunch. This recipe adapts beautifully to whatever you’re craving.

Nutrition

Here’s the breakdown per serving (based on 6 generous scoops):

Okay, this is definitely a treat, not an everyday snack. But oh so worth it. If you want a dairy-free version, you can swap in coconut cream for the heavy cream and use vegan caramel candy, though the Milky Way bars themselves contain dairy, so you’d need a dairy-free alternative candy or homemade caramel.

Frequently Asked Questions

Milky Way Ice Cream

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🍫 All the caramel, chocolate, and nougat flavors of a classic Milky Way candy bar turned into a scoopable frozen dessert.
🍦 Rich, creamy, and surprisingly simple to make with just a handful of ingredients and an ice cream maker.

• Total Time: 8 hours 43 minutes
• Yield: 8 to 10 servings 1x

Ingredients

Scale 1x2x3x

12 oz Milky Way candy bars, chopped

14 oz can sweetened condensed milk

2 cups heavy cream

2 cups whole milk

Dash of salt

1 teaspoon vanilla extract

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Instructions

1-Melt the candy bars: Combine chopped Milky Way bars and sweetened condensed milk in a saucepan or double boiler, melt over medium-low heat stirring often until smooth, about 5-8 minutes.

2-Cool the mixture: Remove from heat and let cool to room temperature to avoid cooking the milk and cream when added later.

3-Combine the base: Whisk in heavy cream, whole milk, dash of salt, and vanilla extract until silky.

4-Chill the base: Cover and refrigerate the ice cream base for at least 4 hours, or overnight for creamier texture.

5-Churn the ice cream: Pour chilled mixture into ice cream maker, churn according to manufacturer’s instructions (typically 15-20 minutes) until soft-serve consistency.

6-Add swirls (optional): Layer churned ice cream with warm chocolate or caramel sauce in container, then gently swirl with a knife to create ribbons.

7-Freeze until firm: Transfer to airtight container, press plastic wrap directly onto surface, seal, and freeze until firm, about 4-6 hours.

Last Step:

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Notes

🔥 Use a double boiler to melt the candy bars with the condensed milk to prevent scorching and ensure a silky smooth base.
❄️ Make sure your ice cream maker’s freezer bowl has been frozen solid for at least 24 hours before churning.
⏱️ Let the ice cream sit at room temperature for 5-10 minutes before scooping for the easiest, creamiest serve.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Chill & Freeze Time: 8 hours 20 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Ice Cream Maker
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 generous scoop
• Calories: 791 kcal
• Sugar: 76g
• Sodium: 238mg
• Fat: 47g
• Saturated Fat: 30g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 82g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 127mg