I’m going through some kind of weird childhood nostalgia right now for childhood treats I never tried or liked. Cotton candy, for example. I think the first time I tried it I was around eight years old and at a carnival with my best friend (and basically brother) Cody. The two of us were joined at the hip for many years of my childhood, and we’d often draw up these “contracts” that said we were changing Cody’s last name and bringing him into our family (officially, of course). We’d put a signature line at the bottom and try to get our parents to sign on the line without looking at the wording above. We thought we were so sneaky. We soon realized that our parents knew more than us eight-year-old kids about signing things (who knew?) and that, officially or not, we were already family.
I wasn’t a big fan of cotton candy then, but I most certainly am now. I think my sweet tooth has grown exponentially in the past few years. My dentist loves me.
This cotton candy ice cream is the no-churn, no ice-cream maker variety, which certainly works well for me because I don’t own one. Those of you who would rather spend time outside and have ice cream magically ready and delivered to them by little ice-cream elves are going to love this (elves not included, probably). It’s pretty much ice cream magic. And you’ll definitely have some leftover cotton candy if you buy one of those big bags that’s as long as your legs, so snack away, my friends, while you’re waiting for the ice cream to freeze.
It’s scoopable straight from the freezer and doesn’t freeze rock hard, and due to the sweetened condensed milk, it is VERY creamy. This cotton candy ice cream is unlike any other homemade ice cream I’ve ever made. Enjoy.
Print Cotton Candy Ice Cream Author: Katy’s Kitchen Prep time: 15 mins Total time: 15 mins Yield: serves 6-8 Ingredients
- one 300 ml can sweeten condensed milk
- 1-pint whipping cream
- 1 bag cotton candy
- In a large mixing bowl, use a mixer to whip the cream to stiff peaks. Fold in the sweetened condensed milk.
- Break off small pieces of cotton candy, and fold them into the mixture. Pour the ice cream into a bowl with a lid, or cover the bowl with plastic wrap. Freeze for 8 hours or overnight. The ice cream won’t freeze rock solid, so you can scoop it out immediately from the freezer to serve.