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Polka (stick candy) ice cream

Stick candy, here the Swedish signature type Polkagris (Polka peppermint hard candy) flavours this easy-to-make ice cream: a delight for all lovers of candy!
5 from 1 vote


  • 400 ml (1.7 cups) cream
  • 200 ml (about 4/5 cup) milk
  • 100 ml (about 2/5 cup) neutral yoghurt (about 2 % fat)
  • About 100-125 ml (about 2/5-1/2 cup) sugar
  • Optional: 1 tablespoon inverted sugar like corn syrup
  • About 100 gram's worth of Polkagris stick candy [or other good hard candy] broken into smaller pieces but not completely crushed)


  • In a bowl, mix together the sugar(s), the milk, the cream and the yoghurt.
  • Crush the candy into smaller pieces, suitable for ice cream consumption: avoid crushing them to a powder (unless you are striving for a smoother ice cream without much noticeable pieces of course)
  • Churn the base in your ice cream machine (or still-freeze using only your freezer: see the blog for useful advice on how to best to that).
  • When the churning has finished, pour the ice cream in a freezer safe container, pour over the candy pieces and stir around with a knife or fork until the candy has been incorporated into the base.
  • Put on plastic film and a lid, and let the ice cream firm up in the freezer an hour or more before serving (for a more "integrated result" - nothing stops you from enjoying it right away ...)