Some of you may have had Late Night Snack, Ben and Jerry’s flavor with clusters of kettle chips coated in chocolate and swirls of salted caramel. It’s become my favorite ice cream flavor. It’s just SO GOOD. Soooo, let’s recreate it! (If you don’t have an ice cream maker/are lazy, I do recommend buying it, it’s worth trying.)

Mmm, get in my face!

Ingredients:

• 2 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups heavy whipping cream
• 2 cups half and half
• 2 1/2 teaspoons vanilla extract
• 1 cup salted caramel sauce
• 1/4 cup fudge sauce
• approximately 2 cups chocolate coated potato chips, lightly broken into large pieces

You can coat chips in chocolate yourself. I’ve done it before, though, and it’s pretty tedious, so the other option is to talk to the local fancy-pants candy store and get them to get you some.

So convenient!

Combine the eggs, sugar, salt, cream, and half and half in a large saucepan.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.

This photo is entirely different!

Remove from the heat and pour into a bowl. Stir in the vanilla, then cover and refrigerate until chilled.

When cool, freeze according to your ice cream maker’s instructions. When nearly done, add the caramel and fudge sauces and the chips. If your ice cream’s not pretty firm at this point, the chips will sink when you transfer it to a container to put in the freezer, so you could always just wait and add them after half an hour or so of freezing the ice cream in the freezer.

There’re all the chips!

Preeeetty delicious! And as an added bonus, homemade ice creams are often easier to scoop. So…obviously it’s worth it to buy an ice cream maker. Get on it!

Late Night Snack Ice Cream

Inspired by Ben & Jerry’s.

• 2 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups heavy whipping cream
• 2 cups half and half
• 2 1/2 teaspoons vanilla extract
• 1 cup salted caramel sauce
• 1/4 cup fudge sauce
• 2 cups chocolate coated potato chips, lightly broken into large pieces

Combine the eggs, sugar, salt, cream, and half and half in a large saucepan. over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a spoon. Remove from the heat and pour into a bowl. Stir in the vanilla, then cover and refrigerate until chilled.

When cool, freeze according to your ice cream maker’s instructions. When nearly completely frozen, add the caramel and fudge sauces and the chips.