Vanilla & Raspberry Swirled Ice Cream with SOUR PATCH KIDS Candy Pieces
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  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 6 oz. granulated sugar
  • 1-3/4 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 1-1/4 oz. ice cream stabilizer
  • 5 oz. SOUR PATCH KIDS Candy Pieces, chopped, divided
  • 4-1/2 oz. SOUR PATCH KIDS Red Berry Variegate
  • 8-1/2 oz. raspberry sorbet, softened


  • Combine  milk and cream in medium saucepan. Whisk in combined sugar, dextrose, milk powder and stabilizer. Cook on medium heat, stirring occasionally, until mixture reaches 165°F.
  • Blend  milk mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice water bath until mixture is cold. Refrigerate overnight.
  • Freeze  mixture in ice cream maker according to manufacturer's directions. When firm, stir in 4 oz. candy pieces.
  • Spoon  1/3 of the ice cream into a 2-qt. container. Top with 1/3 each of the SOUR PATCH Variegate and sorbet. Repeat layers twice. Freeze until ready to serve.
  • Portion  2 scoops (#8) ice cream in serving bowl. Sprinkle with 1 tsp. of the remaining candy pieces.

Recipe Tips


Nutritional Information PerServing
Calories 600
Total fat 23g
Saturated fat 12g
Trans fat 0.5g
Cholesterol 50mg
Sodium 80mg
Carbohydrate 93g
Dietary fiber 6g
Sugars 73g
Protein 5g
Vitamin A 20%DV
Vitamin C 2%DV
Calcium 15%DV
Iron 0%DV

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