Delicious pieces of skor bar mixed through vanilla ice cream.
I’m in love… with my KitchenAid.
When I started getting “crafty” in the kitchen, I started pining for a kitchenaid. It just seemed like the perfect vehicle for every culinary adventure I embarked on.
And so I began begging the hubby for one. Well, it didn’t start out with begging, more like a few comments in passing and several trips down the Kitchenaid aisle at the local Target with hubby in tow.
When he didn’t catch on (because, he’s a guy right? Just kidding!!) I started with the begging.
At first the answer was, “well someday when we get a house…” Which is in all honesty a perfectly reasonable idea seeing as how we’ve been living in a teeny tiny studio apartment with a makeshift kitchen and about all of two inches of counter space.
So I quit the begging and resigned to getting my beloved Kitchenaid “someday”.
But a few weeks later a bright shiny red Kitchenaid showed up at our door. Can you say spoiled?? 🙂
Of course I soon found out that Kitchenaid makes an ICE CREAM ATTACHMENT. Oh. My. Word. Have we discussed my ridiculous obsession with ice cream? It’s almost embarrassing.
So naturally… the attachment had to be mine.
And let me tell you, it’s brought alot of joy into my days. And nights… and early mornings. And just the other day I had an intense craving for a gigantic, candy-bar embellished bowl of intensely rich ice cream. So I whipped up this quick and tasty Skor Bar variation. And it did not disappointed.
Skor Bar Ice Cream
- 2 cups heavy cream, very cold
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4-6 skor bars, roughly chopped
- Roughly chop your skor bars into bits and chunks, set aside.
- In your stand mixer with whisk attachment on high speed, beating your cream until it becomes stiff, approx 1 minute 30 seconds.
- Fold in sweetened condensed milk and vanilla. Add skor bits, mixing gently.
- Transfer mixture either to an ice cream mixture or a shallow container and freeze for 6 hours.