Chocolate Heath Bar Ice Cream (Vegan)
This ice cream is an irresistible combination of creamy chocolate ice cream, Heath Bar pieces, and a hint of almond extract. The best part is that it’s dairy-free.
I had to do something with all those mini Heath Bars I made. This amazing ice cream is what I came up with. This is an unbelievably creamy, chocolatey ice cream filled with homemade Heath Bar pieces and enhanced with a hint of almond extract. It’s rich and decadent, super simple to bring together, and dairy- and egg-free. Don’t miss out on your new favorite ice cream.
What you will need:
Heath Bar pieces are a must for this recipe; whether they’re store-bought or homemade, it’s completely up to you. If you are interested in homemade Heath Bars, please see my recipe for homemade mini Heath Bars. I use cacao powder for this recipe; feel free to substitute cocoa powder for it. Plant-based sweetened condensed milk can also be store-bought or homemade. Please see my recipe for plant-based sweetened condensed milk with oat milk.
- plant based heavy cream
- plant based sweetened condensed milk
- cacao powder or cocoa powder
- almond extract
- Heath Bar pieces
How to:
This ice cream could not be easier to prepare. If you are making any of the components from scratch, let’s do that first. The Heath Bars and the sweetened condensed milk can easily be made ahead of time, making the day of assembly much easier.
We can get started now that we have all of our components. Start by whipping the heavy cream to soft peaks. This can be done with a hand mixer or a stand mixer. If using a stand mixer, use a balloon whisk attachment. Whip the cream on high for a minute or two. The cream whips better cold, so make sure you are using it straight from the refrigerator. Next, add the sweetened condensed milk, cacao powder (or cocoa powder), and the almond extract. Continue whipping on high for another minute. Toss the Heath Bar pieces in and fold until fully incorporated.
Pour the ice cream into a freezer-safe container. I used a 6x6x2 glass container with a lid. Sprinkle a few Heath Bar pieces on top of the ice cream, cover it, and place it in the freezer. The ice cream will take at least 6 hours to achieve a nice scoop able consistency. I leave mine in the freezer overnight.
Alright, let’s get started. Please make and enjoy!
Chocolate Heath Bar Ice Cream (Vegan)
Ingredients
- 1 ¼ cups plant based heavy cream (needs to be cold)
- 1 cup plant based sweetened condensed milk – store bought or homemade ( see recipe for oatmilk sweetened condensed milk on the website)
- 6 tbsp cacao powder (or cocoa powder)
- 1/4 tsp almond extract
- 1 cup chopped up Heath Bars + extra pieces for the top – store bought or homemade (see recipe for homemade Heath Bars on the website)
Instructions
- To a medium bowl, add the heavy cream. With a hand mixer on medium speed, whip the cream until soft peaks are achieved.
- To the whipped cream, add the sweetened condensed milk, cacao powder and almond extract. Continue blending on medium speed until all ingredients are well incorporated, about a minute. Fold-in the chopped up Heath Bar pieces.
- Pour the ice cream into a freezer safe container. I used a 6x6x2 glass container with a lid. Sprinkle a few Heath Bar pieces on top of the ice cream. Place the ice cream in the freezer. It will take at least 6 hours to achieve a nice scoop able consistency. I leave mine in the freezer overnight.
