Heath Bar No-Churn Ice Cream

This Heath Bar No-Churn Ice Cream is so rich and creamy.. and perfect for a summer evening treat.

While I have an ice cream maker taking up permanent space in my freezer, as well as a pretty decent collection of ice cream cookbooks, I've been intrigued by the no-churn ice cream that has been popping up all over the interwebs.

No-churn ice cream is essentially whipped cream folded into sweetened condensed milk and then frozen... plus add-ins! For this Heath Bar no-churn ice cream, my add-ins were vanilla, a pinch of salt, and chopped Heath Bars.

This Heath Bar no-churn ice cream was a huge hit with my grandsons, even though the younger one opined that it melted a little more quickly than "regular" ice cream (as he asked for seconds). He is the observant one, in that he notices the most random things, and he totally cracks me up.

No-churn ice cream is not the texture of soft serve, but it does not get super rock hard, and you can scoop it right away out of the container. That's not a bad thing, right?

I used three 1.4 ounce Heath Bars in this ice cream, and it seemed just right, but I wouldn't blame you if you add more. Heath Bars are my absolute favorite candy bar.

Did you know that July is National Ice Cream Month? To celebrate, the Fantastical Food Fight is all about ice cream. If you want to see what the rest of the group made, click on the links after the recipe, especially if you love ice cream as much as I do!

Heath Bar No-Churn Ice Cream Recipe

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract (I used paste)
• 1 tiny pinch of salt
• 1 pint heavy whipping cream
• 3 1.4-ounce Heath Bars, chopped (4.2 total ounces). You could also use Almond Rocha or English toffee. 

Instructions

1. Place a 8 1/2  inch by 5 inch metal loaf pan in the freezer. Set aside two sheets of plastic cling wrap.
2. In a large bowl, combine the condensed milk, vanilla, and the salt.
3. In another large bowl using a hand mixer, or the bowl of a stand mixer, whip the cream on high speed until you get stiff peaks, about 2 minutes.
4. Add the crushed Heath bars into the condensed milk mixture.
5. Add about a cup of the whipped cream into the condensed milk mixture, and then fold in the rest of the whipped cream.
6. Remove the loaf pan from the freezer and quickly pour the mixture into it. Cover with the two layers of plastic wrap, pressing it against the mixture.
7. Return the pan to the freezer and freeze for about 5 hours.
8. The ice cream will remain tasty for up to two weeks in your freezer.

Yield: 12 servings

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