Making your own Cotton Candy Blizzard At Home can be lots of fun. However, If you’re going to make one, you need to know how to make it the right way. Without the right instructions, you’ll end up with so much sticky cotton candy residue on your hands and subsequently on everything you touch afterward.
Nowadays it’s a tough job to make a good tasting cold ice cream cone. You see, if you are looking for the frosty dessert of your choice, you have to explore the endless number of ice cream shops around you .
But when it comes cotton candy blizzard the options are very few. Let’s make this awesome sweet treat at home.
Table of Contents
First Prepare the containers, spoons and other utensils you will need
- Prepare the containers, spoons and other utensils you will need.
- Put 1 cup of sugar in a small saucepan, and add 1/2 cup of water.
- Heat over medium-high heat, stirring frequently until the mixture begins to bubble.
- Continue heating and stirring until the sugar has dissolved completely.
- Remove from heat, and allow to cool slightly.
- If desired, add a few drops of food coloring to tint the syrup.
- Pour about two tablespoons of syrup onto a plate and let it cool completely.
- You may want to do this step a day or two in advance so that you have plenty of hard candy on hand when you make cotton candy blizzard treats for your friends or family.
- Use a spoon to transfer a few pieces of the hard candy into a plastic sandwich baggie. If you are doing this several days in advance, store the bags in an airtight container so that moisture does not soften them.
Empty the entire container of cotton candy ice cream into a metal bowl or stand mixer
Empty the entire container of cotton candy ice cream into a metal bowl or stand mixer.
Using the whisk attachment, mix on low speed for 1 minute.
Add the 4 cups of frosting and mix on medium speed for 5 minutes, until fully combined and fluffy.
Place 1 cup of cake pop crumbs into a small bowl.
Scoop out ⅓ cup portions of the cake batter and roll each into a ball in your hands. Roll each ball in the cake crumbs to coat and set aside.
Place the remaining frosting in a piping bag fitted with a star tip and pipe it onto one half of the cupcake liner to resemble a swirl. Place one of the cake balls on top of the frosting, pressing lightly to stick it down. Repeat 14 more times until all the frosting has been used up and all 15 cupcakes are made.
Add the cotton candy syrup to the ice cream
Mix it together with an immersion blender, or use a regular blender or food processor. If you use a blender or food processor, you’ll need to do this in batches. Otherwise, it’s possible that the amount of liquid will be too much for your blender or processor to handle and it will overflow.
Blend until smooth. If you’re using an immersion blender, make sure to get all the way down to the bottom of the bowl and mix thoroughly. You don’t want any chunks of ice cream left over in your soft serve.
Scoop the soft serve into bowls and top with whipped cream and sprinkles before serving!
Turn on the mixer or use an electric hand mixer to whisk the ingredients together until they’re smooth and creamy
If you’re making a large batch, use the mixer or a stand mixer to whisk together the ingredients. If you’re making a smaller batch, use an electric hand mixer. Mix until everything is smooth and creamy.
Pour the ice cream into a freezer-safe container, then cover it with plastic wrap or a tight-fitting lid. Place the ice cream in the freezer for several hours, or until it’s hard enough to scoop.
If you scooped your ice cream before freezing it firmly, allow it to freeze for at least one hour before serving.
Serve immediately on its own, or as part of a dessert such as sundaes and floats
Scoop or spoon the mixture into your chosen containers, leaving room at the top to add sprinkles
- Add the sugar, corn syrup and water to a pan.
- Heat over medium heat, stirring frequently until the sugar is dissolved.
- Continue to cook until the mixture reaches hard ball stage (250-265F).
- Remove from the heat and add the color and flavor of your choice. Stir well to combine.
- Allow to cool completely overnight. The mixture will thicken as it cools.
- Scoop or spoon the mixture into your chosen containers, leaving room at the top to add sprinkles.
- Add sprinkles on top of each container and seal with a lid. Wrap in a ribbon if desired.
Sprinkle with rainbow candy sprinkles and serve immediately
Instructions
- Place 1/2 cup of the milk in a small bowl, add the cornstarch, and whisk until smooth. Set aside.
- Place the remaining 2 1/2 cups of milk in a large saucepan over medium heat and heat until bubbles form around the edges of the pan. Add the sugar, salt, and vanilla extract, stir well to combine, and reduce heat to low. Cook for about 6 minutes, stirring occasionally. The mixture should be thickened slightly but will not come to a boil.
- Add the cornstarch mixture and stir constantly until it comes to a boil and thickens slightly. Remove from heat and allow to cool completely (this may take up to 2 hours).
- Once cooled, transfer to an airtight container or pitcher and refrigerate for at least 3 hours or overnight before serving.
- Pour into an ice cream maker and mix according to manufacturer’s instructions (mine takes 15-20 minutes). Transfer to an airtight container and freeze for at least 2 hours before serving (or overnight).
- To serve: Fill a glass with cotton candy fluff (I used about 1 cup per glass), pour milk over it (about 1/4 cup per glass), top with whipped cream if desired, sprinkle with rainbow candy
Conclusion
Homemade cotton candy blizzard is a healthy but sweet treat. This non-dairy version is free of any refined sugars, preservatives and artificial food coloring. Kids and adults will enjoy it equally. It’s an ideal recipe to make on a warm summer day while the kids are away at school.
