Description
Turn your favorite candy into a scoopable summer dream with this no-churn Starburst Ice Cream—pink edition! This creamy, fruity treat is loaded with melted pink Starburst candies for a nostalgic flavor and a vibrant swirl that’s anything but boring. No ice cream maker needed, just a hand mixer, some freezer time, and your sweet tooth. Whip it up for parties, birthdays, or anytime you’re craving something fun and totally unexpected!
Ingredients
1 cup pink Starburst candies, unwrapped
½ cup whole milk
2 cups heavy whipping cream, cold
1 (14 oz) can sweetened condensed milk
½ teaspoon vanilla extract
1–2 drops pink gel food coloring (optional, for brighter color)
Optional toppings: edible glitter, pink rock candy, or sprinkles
Instructions
Melt the Starbursts
In a small saucepan over low heat, combine the pink Starburst candies and whole milk. Stir constantly for 5–7 minutes, until the candies are fully melted and the mixture is smooth. Remove from heat and let cool slightly.Whip the Cream
In a chilled mixing bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form. This will take about 3–4 minutes.Make the Base
In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, and the cooled Starburst mixture. Add pink food coloring, if using, and stir until fully combined.Fold Together
Gently fold the whipped cream into the Starburst base using a spatula. Mix until no streaks remain, being careful not to deflate the mixture.Freeze
Pour the ice cream mixture into a loaf pan or freezer-safe container. Smooth the top, then add any optional toppings like edible glitter or sprinkles.Chill & Serve
Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight. Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
Candy swap: Try this with other Starburst flavors like red (cherry) or orange for fun variations!
Dairy-free option: Use coconut cream and dairy-free condensed milk to make it plant-based.
Topping ideas: Crushed sugar cookies, pink rock candy, or even mini marshmallows make for fun mix-ins.
Softer scoops: Let the ice cream sit out for 5–10 minutes before serving for the perfect texture.
Storage: Keep tightly covered in the freezer for up to 2 weeks. Pressing plastic wrap directly on the surface helps prevent ice crystals.