Easy as can be, this toffee and chocolate ice cream bar is a crowd pleaser. Let’s get to the recipe!
Blend 5 Heath bars in a food processor. You’ll use an additional 3 bars for the topping so you can blend that now as well, just be sure to keep them separate.
As with most of my ice cream flavors, we start with a base. I use this simple ice cream base most often because it’s hard to mess up. The Heath bars have a considerable amount of sugar so I’ve adjusted the amount of sugar in the base.
Combine 1 3/4 cup whole milk, 1 3/4 cup heavy whipping cream, 1/4 cup sugar, 1/4 tsp xanthan gum and 2 tbsps corn syrup or glucose syrup into a pan.
Heat the base, stirring to combine all sugars until it begins to bubble on the edges. Turn off the stove top and add the 5 ground up Heath bars. Stir to combine, and put into a heat safe bowl. The heat should dissolve the candy quickly, but I like to use a fine mesh strainer to make sure there are no gritty chunks left over.
Chill the mixture in a refrigerator for at least two hours. Once it’s as cold as it can get, churn in an ice cream maker.
It can be eaten right away in its soft serve consistency or frozen overnight for a more scoop-able texture. You can mix in the remaining ground up heath bars for some texture, or save them for the exterior of an ice cream bar, my preferred method of eating these treats.
Using a large piping bag with a large tip, pipe the soft serve consistency ice cream into molds, add popsicle sticks and freeze overnight.
Once the ice cream has solidified and hardened, remove the ice cream bars from the molds. My molds are removable from their casing so I can dip each one at a time in a pot of hot water to loosen the ice cream for easy removal. If they are a little stubborn, don’t pull too hard or you may remove the stick from the bar. Just put it back in the hot water for a second or two more. They should slide out of the molds with just a little pull.
They will melt quickly so make sure to leave the remaining molds in the freezer until you’re ready for each one. Once it’s de-molded, return the naked ice cream bars to the freezer, laying them gently on a parchment lined sheet pan.
To make the chocolate coating, combine xxx grams of chocolate chips of your liking, (I prefer a dark chocolate), with xxx grams TBS of refined coconut oil in a microwave safe bowl. Microwave for 30 seconds, stir, and microwave again for 30 seconds more. Stir, and if it’s not fully melted, microwave for intervals of 15 seconds stirring in between until its just melted.
Pour the chocolate into a glass that is tall and narrow but with enough room to submerge the ice cream bar completely. Make sure the chocolate is at room temperature before dipping the bars. Coat with more crushed up toffee bars immediately after submerging in chocolate, I find the best way to fill a small pan and quickly and gently lay the bar down, flipping to cover each side.
Return the bar to the freezer to firm up or enjoy right away!
Toffee Crunch Ice Cream Bar
Ingredients
- 8 1.4 oz Heath Bars
- 1 3/4 cup whole milk
- 1 3/4 cup heavy whipping cream
- 1/4 cup sugar
- 1/4 tsp xanthan gum
- 2 tbsp corn syrup or glucose syrup
- 312 g dark chocolate
- 85 g refined coconut oil
Instructions
- Separate the Heath bars, 5 for the base and three for the crunchy coating.
- Grind the 5 Heath bars for the base to a fine crumble in a food processor.
- Grind the 3 topping Heath Bars to a chunky crumble size for the outer coating. Reserve until later.
- Make the base, combining milk, whipping cream, sugar, xanthan gum and corn syrup in a pot and heat on the stove. Stir to dissolve all sugars.
- Once it begins to bubble on the edges of the pan but not boil, turn off the stove and add the ground up Heath bars to the liquid. Stir until fully dissolved.
- Transfer liquid to a heat safe bowl and refrigerate for at least two hours.
- Once liquid is as cold as it can get, churn in an ice cream maker.
- Scoop ice cream into a large piping bag with a large tip that will fit inside an ice cream pop mold.
- Pipe ice cream into molds and add popsicle sticks.
- Freeze overnight.
- FIll a pot with water that is deep enough to submerge ice cream molds. Heat one stovetop until boiling, the turn off stove.
- Dip mold into hot water for a few seconds, fully submerging. Remove popsicle molds from casing by gently pulling one at a time, leaving the rest in the freezer. Id they are stubborn, a few more seconds in the hot water should help loosen them up.
- Return ice cream bars to the freezer after each mold removal to prevent any melting.
- Make the chocolate coating. Combine xxx grams chocolate of choice with 85 grams of refined coconut oil in a microwave safe dish. Melt in microwave in 2 30 second increments, stirring after each. If not fully melted, microwave for 15 second increments, stirring each time, until fully melted.
- Pout melted chocolate into a tall glass that just a little wider than the ice cream bars width. Fill a plate or small tray with reserved crushed up heath bars.
- Dip the bars one at a time in the melted chocolate, fully submerging, then quickly but gently lay them in the crushed up toffee , flipping to coat each side.
- Return to freezer to firm up or enjoy right away!
Leave a Reply