When we were kids, we always avoided the houses that gave away the cheap, fruity candy or the leftover pennies. Now that we are adults and have our own home, we want to make sure we aren't on the "do not trick-or-treat" list among the kids in our neighborhood. This year we made sure to stock up on the good stuff! We bought a massive bag of Mars mixed miniature candy that contains 230 pieces of Milky Way, Twix, 3 Musketeers and Snickers at Walmart. We may have gone a little overboard considering that last Halloween we only had about 10 spooky visitors. What to do with all that candy? Why make an ice cream candy pie of course! We will find any excuse to have a spooky Halloween celebration, so we invited our adorable little neighbors and our 6-month-old nephew Lucas over for some frightfully yummy snacks, including a poisoned Halloween punch made with Hawaiian Punch and 7UP. Our nephew Lucas is too young to enjoy the food and drinks, but his parents were more than willing to try them for him!
Here's how we made these Halloween recipes:
24 chocolate sandwich cookies
4 tablespoons of melted butter
2 pints of vanilla ice cream
12 miniature Milky Way candies
12 miniature Twix candies
12 miniature 3 Musketeers candies
12 miniature Snickers candies
1 cup of heavy whipping cream
2 tablespoons of powdered sugar
12-inch pie pan
Cooking spray (or more butter)
Ice cream scoop
Piping tip (star shaped)
Preheat oven to 350 degrees. Grease the pan with butter or cooking spray.
Begin by making the chocolate crust by melting half a stick of butter in the microwave for about 30 seconds. In the meantime, pulse the chocolate cookies in a food processor until they become crumbs. Mix the butter and the crumbs in a mixing bowl until all the crumbs become mushy. Transfer the mixture on to the pie pan and press down and around the sides with your clean hands, forming an even layer. Bake the pie crust for 10 minutes and cool completely before putting in the ice cream filling. That's the most Halloween baking you will do with this recipe!
Unwrap the chocolate candies and chop them as much as you like. We like to keep the chocolate pieces chunky. Reserve about a 1/4 of a cup of the candies to put on the top of the pie as garnish. Take the ice cream out of the freezer and allow it to soften a bit. In a large mixing bowl, place the chopped candy and the ice cream and mix with a spatula until fully incorporated. That's as easy as it gets for the filling. Pour it into the pie pan and sprinkle with more candy. Put in the freezer. Next, whip up the whipped cream and the powdered sugar in a stand mixture until soft peaks form. Take out the pie, put the whipped cream in a piping bag with a star piping tip in it and pipe away. Put the pie back in the freezer. We recommend leaving it in overnight.
4 cups of Hawaiian Punch (Fruit Juicy Red)
2 cups of pineapple juice
4 cups of 7up
1 pint of Rainbow sorbet (Lime, orange and strawberry flavors)
Large punch bowl
Ice cream scoop
Measure out all of the liquids and pour into a punch bowl. Finish it off by adding as many scoops of sorbet as you like. Serve immediately.