Chocolate, Sweets and Leftover Treats Ice Cream

The perfect home-made ice cream recipe to use up those leftover festive treats!

8 Portions

Easy 20 Minutes



For the recipe  Chocolate, Sweets and Leftover Treats Ice Cream

For the Ice-Cream:

500 ml Double Cream
397 ml Condensed Milk (1 can)
3 tsp Taylor & Colledge Vanilla Bean Paste
350 g Sweets (Christmas leftover treats e.g. chocolates, biscuits, fudge, nut brittle, candy cane or selection box)

Candy Cane Chocolate Sauce:

150 g Dr. Oetker 72% Extra Dark Chocolate
125 ml Single Cream
4 Portions Candy Canes


Dr. Oetker Chocolatey Caramel Crunch Sprinkles
Dr. Oetker Chocolate Gold Pearls
Vanilla Biscuit Scrolls




In a large bowl, whip the double cream and the vanilla bean paste until soft peaks form. Then stir in the condensed milk. 


Chop the Christmas Treats into small bite-sized pieces. Add to the cream mixture and gently fold together. Pour into a large air-tight plastic container with a tight-fitted lid and place in the freezer for 8 hours or ideally overnight. 


Next make the Candy Cane chocolate sauce. Break the dark chocolate into a heatproof bowl and add the cream. Place on top of a saucepan of barely simmering water. Make sure the bottom of the bowl doesn't touch the water. Allow the chocolate to melt gently, stirring occasionally. 


Remove the wrappers from the candy canes and place in a food bag. Seal closed and crush into small pieces with a rolling pin. Add to the chocolate sauce and stir. 


To serve, remove the ice cream from the freezer about 15 minutes before use. Dip the rim of a sundae glass into the chocolate sauce then dip into the chocolatey caramel crunch sprinkles. Scoop some ice cream into the sundae glass and drizzle with warm chocolate sauce. Top with biscuit scrolls and Gold Pearls. 

Nutritional Information for the recipe Chocolate, Sweets and Leftover Treats Ice Cream

Per Serving Per 100 g / ml
Energy 2730 kJ
652 kcal
1386 kJ
331 kcal
Fat 48.13 g 24.43 g
Carbohydrate 39.90 g 20.25 g
Protein 7.01 g 3.56 g
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