With a few simple ingredients like heavy cream, sugar, bittersweet chocolate & toffee bits, you can make this Chocolate Heath Bar Crunch Ice Cream at home.
I know I haven’t been around much this summer with new posts to share with you since I’ve been busy getting our daughter off to college and building a home remotely in FL from NJ. It’s been a little crazy to say the least.
However, I made this Chocolate Heath Bar Crunch Ice Cream a few weeks ago and I just HAD to share it with you before summer is officially gone!
My family really LOVES our new ice cream maker (thanks again Mom!) and I like that I can control what’s going into it and their bodies.
I mean just look at your average label on a container of ice cream. Mono & Diglycerides. Whey. Annatto Color. Carrageenan. Polysorbate 80. Guar Gum.
REALLY? Ice cream, though not the healthiest of snacks, should at least contain ingredients you can read. Chocolate. Heavy Cream. Sugar. Vanilla. It shouldn’t be that difficult.
This Chocolate Heath Bar Crunch Ice Cream was AH-MAZ-ING! So rich and chocolatey and the toffee bits gave it a nice added crunch. If you don’t own your own ice cream maker, seriously go out and get one or put it on your gift list.
The one I use is from Cuisinart and is under $100. Totally worth it!
Anyway, I know many of you have children that have already headed back to school, but for us Jersey-folk, we still have another week to go. Enjoy the rest of your summer!
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Ingredients
- 4 cups heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 10 ounces Ghiradelli 60% Bittersweet Chocolate
- 1 cup toffee bits
- 1/2 cup chopped dark chocolate
Instructions
- Place the heavy cream, sugar, vanilla and cocoa powder in a large bowl and blend with an electric mixer until the sugar dissolves.
- Melt the bittersweet chocolate either in the microwave or over a double boiler, allow to cool slightly, then slowly whisk the chocolate into the heavy cream mixture.
- Pour the mixture into your pre-frozen ice cream maker insert, turn on the machine and churn for approximately 30 minutes until the mixture thickens.
- Add the Heath bits and chopped chocolate and mix with a spoon.
- Transfer the ice cream into an airtight freezer safe container and place in the freezer for a minimum of 2 hours before serving.
Nutrition
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*Originally shared August 2014/Updated June 2018
Goodness gracious, this looks absolutely divine! I have to agree with you about ice cream makers. They seem like a bit of a superfluous expense until you buy one and you wonder how on earth you got by in life before! One of my favorite kitchen purchases, by far. I can’t wait to try this recipe! It might have to be a while though, since I’m living in Italy right now and my ice cream maker is safe at home in my freezer awaiting my return. :)Have a marvelous Labor Day!
Thanks so much Mandy. I don’t know how we lived without one for so long! BTW, I’m completely jealous that you’re living in Italy. I’ve visited several regions from Tuscany to Sicily (where my family originated from) for brief periods of time and would love to go back to stay a little longer. Every region was absolutely stunning! Enjoy your time away! 🙂
totally loving the look and sound of this chocolate crunch ice cream. you can never go wrong with a good scoop of chocolate ice cream, it has to be the best flavour ever. looks delicious!
It’s definitely one of my favorite flavors to Thalia. Thanks for stopping by!
I think you have convinced me to buy an Ice Cream maker very soon. It sounds so heavenly and I guess the options of flavours are endless. Hope you are doing well and enjoying your family time . Lots of love xoxo
Beverley, I’m not a huge ice cream fan and this version won me over it was so good. We’re really having fun trying new flavors and I like that it’s natural ingredients. I’m doing great, but am missing blogging and all of my Boho friends. Talk soon! xoxo
How long do you allow melted Chocolate to cool before putting it into the heavy cream mixture?
Not too long, about 5 minutes or so.