Indulgent, rich caramel ice cream studded with buttery bits of crunchy, chocolate covered toffee make this Heath Bar ice cream an ice cream to remember.
Heath Bar Ice Cream
When making this ice cream, I like to use miniature Heath bars. There’s a little bit more chocolate coating this way, providing a more chocolate and toffee flavor in every bite. You’ll need at least a dozen of the mini bars, though you can certainly use more or less if you’d like. If you want to tip the balance in favor of the toffee over the chocolate, you can use full-size bars.
If you prefer to slice the bars into pieces, you’ll want them to be room temperature for easier cutting. However, if you would simply like to crush and crumble them? The candy will break more easily when frozen first. Pop the bars in the freezer for at least 30 minutes before breaking them for best results.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
This Heath ice cream is a good reason on its own for me to go buy a bunch of Heath bars. But if you have a stash of Heath bars to use up, we’ve got you covered.
Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.
Buttery crunchy toffee and candy bar pieces are layered with cool whip atop a dessert so deliriously rich, this Heath Bar Cake should carry a warning label.
Servings: 6 servings
-
Combine the butter and sugar in a medium-size saucepan over medium heat. When the butter has melted, stir to combine the melted butter with the sugar. Continue stirring while the mixture simmers for about 4 minutes, until thick, bubbling, and caramel colored. Remove from the heat.
-
Very slowly, pour the heavy cream into the hot caramel, while whisking constantly. Continue whisking until smooth, taking care to scrape the bottom of the pan as you stir the caramel. Add the milk, vanilla, and salt and whisk again until smooth. Refrigerate until cold.
-
When ready to churn the ice cream, pour the mixture into your ice cream maker and process it according to your machine’s manufacturer’s directions. When the mixture is almost done churning, add the crushed Heath bar pieces.
-
Serve immediately for a soft serve ice cream, or transfer to an airtight container and freeze for a few hours for firmer ice cream.
Calories: 434kcal · Carbohydrates: 31g · Protein: 3g · Fat: 34g · Saturated Fat: 22g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 9g · Trans Fat: 0.5g · Cholesterol: 102mg · Sodium: 178mg · Potassium: 158mg · Sugar: 30g · Vitamin A: 1290IU · Vitamin C: 0.4mg · Calcium: 116mg · Iron: 0.3mg
With over 160 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
