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.
Ingredients
- 1 ΒΌ 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.