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Cotton Candy Ice Cream

Return to your childhood by cooling off with a double scoop of Cotton Candy Ice Cream. This candy floss frozen treat will impress even the ice cream man!
Course Dessert
Cuisine American
Keyword Cotton Candy Ice Cream
Prep Time 1 hour
Cook Time 10 minutes
Chill time 12 hours
Servings 1 gallon
Author Ali Randall


  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 3/4 cup cotton candy flavored syrup (I used Jelly Belly}
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Cotton candy


  • Freeze the base of your ice cream maker for at least 24 hours prior to making the ice cream. Pour all but 2 tablespoons of whole milk into a medium sauce pan along with the heavy cream, granulated sugar, salt and cotton candy flavored syrup.
  • In a separate small bowl mix together the 2 tablespoons of whole milk with vanilla extract and cornstarch until smooth. Over medium heat, consistently stir the ice cream base until the sugar has dissolved, about five minutes. Next, stir the cornstarch mixture again till smooth and then slowly add to the ice cream base while stirring consistently. The base will thicken slightly after adding the corn starch.
  • Prepare a large bowl and fill it with ice cubes and water and submerge the bottom of sauce pan into the ice bath and continue to stir to cool. Once cooled, put the pot in the fridge and continue to cool for about an hour. Once the base has completely cooled, take the ice cream machine base out of the freezer. Plug in the machine, add the ice cream base and let the machine churn for about 45 minutes until the ice cream has a soft serve like consistency.
  • Add in long strands of blue and pink cotton candy to your liking before turning off the ice cream machine. Remove the ice cream to a large storage tub and freeze it until it is hardened completely. Enjoy this frozen novelty for dessert.