Now I know it’s kind of cheating, but it’s still a heck of a lot cheaper. Now that we know Ben & Jerry’s free range plan for the future, let’s sink our gums into this Ben & Jerry’s Heath Bar Crunch Ice Cream recipe. Enjoy, it’s never too cold for ice cream.
Ingredients:
- 4 Heath Bars
- 2 large Eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla
What’s Next:
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Transfer the mixture to ice cream maker and freeze following manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart.
For my favorite COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tablespoons good quality freeze-dried coffee. Add 2 tb coffee with the cream and milk, and add the remaining 1 tbls coffee with the candy (after the ice cream stiffens).
Now that wasn’t so hard, was it?
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Making this right now. No cooking of the eggs, really? Don’t get me wrong, I have had steak tartare, but I always assumed the lemon juice killed any potential bacteria and I see nothing of the sort here.
Also, to anyone who is going to make this, a word of advice: follow the instructions and cut the candy up first; I froze it first and when I went to break it apart, the chocolate came away from the toffee almost in its entirety.