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–+ servings

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.
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings: 18 bars (6 of each flavor)
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 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
  • 1/2 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

Method
 

  1. In a medium bowl, whisk together heavy cream, milk, sugar, and vanilla until the sugar dissolves.
  2. 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.
  3. 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.
  4. 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.
  5. Immediately sprinkle extra crushed candy over the coating. Place on parchment paper and freeze another 15 minutes before serving.
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