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1. Chop the Haribo gummies into smaller pieces so they melt more evenly.
1.5 cup Haribo gummies
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2. Combine the chopped Haribo gummies, water, and granulated sugar in a small saucepan and place over low heat, stirring often until the candies fully dissolve into a thick, smooth syrup.
1.5 cup Haribo gummies,
0.2 cup water,
2 tbsp granulated sugar
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3. Once melted, simmer the syrup gently for 1 to 2 minutes to slightly thicken, then remove from heat and let it cool to room temperature; it will thicken more as it cools but should remain pourable.
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4. Chop the chocolate into small chunks suitable for folding into ice cream.
0.8 cup dark or milk chocolate
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5. If you prefer softer, less brittle pieces, toss the chocolate chunks with the neutral oil until lightly coated, then set aside at cool room temperature.
0.8 cup dark or milk chocolate,
0.5 tsp neutral oil (optional, for chocolate chunks)
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6. In a large chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until it reaches medium-stiff peaks and looks billowy and smooth.
2 cup heavy cream
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7. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until fully combined.
1 can sweetened condensed milk,
2 tsp vanilla extract,
0.1 tsp salt
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8. Gently fold the whipped cream into the condensed milk mixture in two or three additions, using a spatula to keep the mixture light and airy until no streaks remain.
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9. Fold most of the chocolate chunks into the ice cream base, reserving a small handful for topping.
0.8 cup dark or milk chocolate
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10. Pour half of the ice cream base into a loaf pan or freezer-safe container, then drizzle some of the cooled Haribo syrup over the surface and gently swirl it through with a knife or skewer without fully mixing it in.
1.5 cup Haribo gummies
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11. Repeat with the remaining ice cream base and more Haribo syrup to create multiple layers of ripples, then scatter the reserved chocolate chunks and a few extra drizzles of syrup over the top.
1.5 cup Haribo gummies,
0.8 cup dark or milk chocolate
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12. Cover the container tightly and freeze until firm enough to scoop, about 6 hours or overnight, then let stand at room temperature for 5 to 10 minutes before scooping to serve.
