LEFTOVER M&M -
KIT KAT ICE CREAM CAKE
Halloween is over, but the candy remains. What to do with it? Last year, our Halloween candy pretty much sat on the kitchen counter until…well…this year. My kiddo loves the nostalgia of it and the trick-or-treating and fun time with the family that it symbolizes, but the interest in Halloween candy is definitely lost after just a few weeks.
In an effort to reduce food waste and save money this year, I created an easy, kid-friendly dessert recipe to bring back the excitement and magic that is Halloween.
So If you’re looking for a way to use up your leftover Halloween candy bars, Kit Kats, and M&Ms, this ice cream cake recipe is the perfect solution.
The base or “cake” part of this dessert is none other than kit kat bars itself and the base for the ice cream is from a previous olive oil ice cream recipe. This cake is easy to make and requires no baking. It’s also super versatile, so you can use any type of leftover candy that you have on hand that freezes well.
M&M Kit Kat Ice Cream Cake
Equipment
- Electric hand held or standing mixer, fitted with the whisk attachment
- Loaf Pan
- Plastic Wrap
Ingredients
- 2.5 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 2 tablespoons good quality extra virgin olive oil
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 oz. melted chocolate you can use hershey chocolates from the halloween candy stash or buy separately if needed
- 24 Mini Kit Kats and 10 mini packs of M&Ms all the Kit Kats and M&Ms you can find!
Instructions
To Make the Ice Cream:
- In a large mixing bowl or standing mixer, whip/whisk the heavy cream until stiff peaks form (~3-5 minutes with the standing mixer).
- Gently fold in the sweetened condensed milk until combined and split the mixture into 2 separate bowls.
- Add the olive oil, pinch of salt, and vanilla extract to one half of the mixture. Gently fold in M&Ms to the same mixture. In the other half of the mixture fold in the melted chocolate until just combined.
To Assemble:
- Line a loaf pan with plastic wrap so that it’s totally covered.
- Lay out the kit kats short ways on the bottom of the pan.
- Pour in half the vanilla ice cream, then dollop half the chocolate mixture and swirl gently with a knife being careful not to move the layered kit kats at the bottom.
- Lay down another layer of kit kats, but long ways this time. Then, pour in the remaining chocolate ice cream mixture and dollop in the remaining vanilla mixture. Swirl again!
- Finally, lay out a final layer of kit kats short ways, cover with plastic wrap and stick in the freezer for at least 4 hours.
Notes
- This can work with any non-caramel chocolate candy .
- If you don't have enough kit kats or other halloween chocolates for the bottom layer (the last step), you could also buy or make a simple chocolate or vanilla cake and cut to fit your pan.
- If your chocolate seizes up, place the seized chocolate over a double boiler and add 1 teaspoon of boiling water at a time while whisking until it loosens and becomes smooth again.
- To make the cake ahead of time, freeze it for up to 2 weeks. Let the cake sit at room temperature for 10-15 minutes before slicing and serving.
- Get creative with your toppings! You can also use other types of leftover Halloween candy, such as crushed Oreos, Reese's Pieces, or Butterfingers.
