Candy Corn and Peanuts

Halloween is upon us and always a fun time for us to brainstorm wild flavors.  We still haven’t used bugs, but I’m not ruling out a future chocolate cricket flavor.  However, this year I chose to use something almost as bad.  Candy corn. I’ve never really been a fan, but some former co-workers of mine would bring a candy corn and peanut mix to work that was downright addicting.  Since my boys were begging me to make something with candy – I decided to take the easy road this week and re-create that candy corn peanut mix in ice cream form.



Candy CornPeanuts









It’s an incredibly simple flavor – the ice cream is simply a sweet cream base, with candy corn and peanuts thrown in at the end of the churn.  I chose to use these Virginia peanuts because they’re big, extra crunchy and extra good.


Candy Corn









A simple sweet ice cream littered with candy corn and big Virginia peanuts.  Nothing crazy here, unless you hate candy corn.  In that case maybe you’ll be looking forward to a future bug flavor for Halloween.  🙂



Candy Corn









Candy Corn and Peanut Ice Cream Recipe

(makes approx 1-1/2 quarts)


2C Heavy Cream
1C Milk (use any fat percentage you prefer – higher lends to a creamier base)
2 Eggs
3/4C Sugar
2/3 C Candy Corn
2/3C Roasted and Salted Peanuts
1/2 tsp salt


Crack eggs into a mixing bowl and whisk fully. Add sugar to eggs and whisk until all are combined well. Add cream, milk,  salt and whisk again until all are fully incorporated.  Place the ice cream mix in heavy pot and cook over medium heat, stirring continuously.  Heat ice cream mixture until temperature reaches 165 degrees. Remove from heat.  Cool the ice cream base to room temperature (an ice bath will do this in about 15-20 minutes).   Once cool, place ice cream mix in a container, cover, and chill in refrigerator overnight.

Churn ice cream base in ice cream machine according to manufacturer’s instructions. Add candy corn and peanuts in during the last 5 minutes of churning the ice cream. Freeze in a tightly covered container for at least 4 hours, preferably overnight if you can wait.  Then, enjoy!

*Yields approximately 2.5 pints of ice cream.

If you’d rather not make it, you can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 10/30/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!