“Taking the Milky Way candy bar and turning it into something for those nights where you need to cool off. Cooking time is for freezing. It uses 5 regular bars or 36 minis or 15 fun size.”
6hrs 20mins

Ingredients Nutrition

  • 10 14 ounces Milky Way bars, divided
  • 2 12 cups heavy cream, divided
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • whipped cream (optional)


  1. Chop candy bars, yielding about 1 1/3 cups. Combine with 1/2 cup of
  2. the cream and chocolate chips in a large bowl over a pot of simmering
  3. water. Stir occasionally until mixture is melted and combined. Set bowl
  4. aside to cool.
  5. In another bowl combine vanilla extract with remaining 2 cups of
  6. cream; beat until stiff peaks form.
  7. Fold cream into chocolate mixture then pour 1/2 of mixture into a 1
  8. 1/2-quart freezer-proof bowl.
  9. Coarsely chop more candy bars, yielding about 1/3 cup. Sprinkle over
  10. mousse. Top with remaining mousse. Freeze until firm, 6 hours or
  11. overnight.
  12. Thaw slightly at room temperature before serving, about 10 minutes.
  13. Chop remaining candy bars, yielding about 1/3 cup. Garnish with whipped
  14. cream and chopped candy.

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