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Heath Bar Crunch Ice Cream


  • 4 (1 3/16 ounce) original Heath bar candy bars, chopped into 1/2 to 1 inch pieces
  • 2 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup milk


  1. Place candy bar pieces in small bowl; cover with plastic wrap and freeze.
  2. Beat eggs until light and fluffy, 1 to 2 minutes.
  3. Gradually beat in sugar, 1/4 cup at a time. Beat 1 minute.
  4. Stir in heavy cream and milk.
  5. Transfer mixture to ice cream maker; freeze according to manufacturer's directions until ice cream begins to stiffen, about 30 minutes.
  6. Remove dasher from container.
  7. Fold in candy bar pieces.
  8. Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.

Yield: 1 1/4 quarts