Heath Bar Crunch Ice Cream

Every once in a while (you know, like once a week), I get the urge to make ice cream.  I just don’t think I’ll ever get over my amazement at the wonderful ice creams I can make in my own kitchen.  I haven’t bought a single container of ice cream from the store since getting my ice cream maker!  This week when the urge hit, it didn’t take me long to decide on Ben & Jerry’s Heath Bar Crunch Ice Cream.  I had several left over Heath Bars in the pantry from some cookies I made months ago, just waiting for their purpose.  Well, they found it.  This was fabulous as you might imagine.  I think next time I make it I may add even more Heath Bar pieces because I love a lot of mix-ins in my ice cream.  I know it is easy to buy the pre-chopped Heath Bar bits – heck, I have them in my pantry as well – but I think using chopped up Heath Bars is important to the texture of the ice cream.  The pre-chopped pieces are too small and fine but the actual bars contribute a nice amount of crunch.  

Heath Bar Crunch Ice Cream
4 original Heath bars (1 1/8 oz. each)
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk (I used 1%)
2 tsp. vanilla extract

Using a sharp knife, coarsely chop the Heath bars into large chunks.  You should have about 1 cup (next time I’ll use 1 1/2 cups).  Place the chunks in a bowl, cover, and freeze for about 1 hour.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream, milk, vanilla extract, and whisk to blend.  

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.  After the ice cream has stiffened, transfer half of it to an air-tight storage container.  Top with half of the Heath Bar pieces.  Transfer the remaining ice cream to the container and top with the remaining Heath Bar pieces.  Mix well until the candy pieces are evenly mixed throughout the ice cream.  Store in the freezer until the ice cream is ready.

Source: adapted from Ben & Jerry’s Ice Cream and Dessert Book

17 Responses

  1. Maybe if I forward this post on to my man he’ll buy the ice cream maker attachment for my KA Mixer! hehehe… Heath bar is his favorite flavor, and this look delicious!

  2. OOOOOH!!! Divine.

  3. Heath Bar is my absolute favorite! I really need to get an ice cream maker soon…

  4. I am crazy about ice cream and have to eat it every day, no matter how cold it may be in Minnesota. This looks awesome.

    Buon appetito,


  5. I can only imagine how yummy it is!!! I need to get an ice cream maker!

  6. i love heath bar ice cream!! thanks for sharing this recipe

  7. This is one of my favorite ice cream flavors. Can’t wait to try it this Spring!

  8. Yum that looks terrific. I’m an ice cream lover myself. It’s like having your dessert and glass of milk (a must for me) all in one!

    I actually have the custard for snickerdoodle ice cream chilling in the fridge…..can’t wait. Thanks for sharing this recipe!

  9. OMG WHY did I not think of this sooner!!!!!!!? WOW! WOW! WOW!

  10. My husband would go crazy over this ice cream! I really need to invest in an ice cream maker!

  11. This is my favorite ice cream mix in. I love the chocolate and the toffee.

  12. Heath is my ultimate favorite ice cream ever!! I am loving this post!

  13. Yummy, I love heath bars! My fav ice cream from Dairy Queen is an an coffee heath blizzard. I bet this would be awesome with coffee flavor as well.

  14. I tried this recipe and LOVED it! The eggs make for a more custard like ice cream. SO delish! Thanks for sharing! I’m going to try all or your ice cream recipes. They look great!

  15. Wow! This looks so good. I have literally just drooled into my keyboard!

  16. I have been making this since I got my ice cream maker a couple years ago. It’s our favorite one, and actually the base recipe is my go-to for most things I make. Call me crazy but the raw eggs make for a better texture (not to mention much easier) than the custard based ice creams, which I always find freeze hard and don’t taste as good. Any clues as to why? I made an ice cream pie for dh’s birthday last week with this. Oreo crust, heath ice cream, more crushed heath mixed with chopped pecans and drizzled with caramel, then topped with more ice cream. everyone loved it!

    • It’s likely just a personal preference. I prefer custard based ice creams and find they freeze the perfect amount – hard enough to seem like real ice cream, but still very scoopable and smooth.

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