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DIY Candy Bar Ice Cream Pops: 100 Grand, Baby Ruth & Butterfinger Edition
Three homemade ice cream bars inspired by classic candy bars—100 Grand, Baby Ruth, and Butterfinger—layered with real candy pieces, luscious caramel swirls, and a chocolate-crunch coating.
Ingredients
Method
- In a medium bowl, whisk together heavy cream, milk, sugar, and vanilla until the sugar dissolves.
- Divide the ice cream base equally into three bowls. Gently fold chopped 100 Grand into the first, Baby Ruth into the second, and Butterfinger into the third.
- Layer each flavor into silicone molds: spoon a bit of base, add a thin swirl of caramel, then more base. Push in sticks and freeze at least 8 hours, or until solid.
- Set up a double boiler. Melt chocolate with coconut oil, stirring until silky smooth. Remove pops from molds and dip each into the warm chocolate.
- Immediately sprinkle extra crushed candy over the coating. Place on parchment paper and freeze another 15 minutes before serving.

Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 3 oz 100 Grand candy bars, finely chopped, divided
- 3 oz Baby Ruth candy bars, finely chopped, divided
- 3 oz Butterfinger candy bars, finely chopped, divided
- ½ cup caramel sauce (homemade or store-bought)
- 10 oz dark or milk chocolate, finely chopped
- 1 tbsp coconut oil
- Silicone ice pop molds and wooden sticks
Instructions
- Whisk cream, milk, sugar, and vanilla in a bowl until sugar fully dissolves.
- Divide mixture into three bowls. Fold in chopped candy for each flavor separately.
- Build bars by spooning a layer of ice cream base into molds, drizzling caramel (for 100 Grand & Baby Ruth), then more base. Insert sticks and freeze 8 hours.
- Over a double boiler, melt chocolate with coconut oil until smooth. Remove bars from molds and dip fully into the coating.
- Sprinkle extra chopped candy on top. Return bars to the freezer for 15 minutes, then enjoy.
Special Tips
- Use silicone molds with removable bottoms for quicker demolding.
- Warm the knife under hot water to slice bars cleanly if you prefer a bite-sized treat.
- Customize the swirl by alternating caramel and base in thin ribbons for a marbled effect.