Satisfy your chocolate cravings with this easy Chocolate Crunch Ice Cream recipe! It’s one of my favorite no-bake desserts when I’m in the mood for something sweet. If you're a chocolate (and ice cream) lover, this is the perfect way to end a savory meal or enjoy a little pick-me-up.
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The Dutch process cocoa adds decadent chocolate flavor to the ice cream base. It mixes in perfectly, resulting in a creamy chocolate ice cream with pieces of crunch bar in every bite.
If you like chocolate ice cream recipes, you will love Homemade Dark Chocolate Ice Cream and Hot Chocolate Ice Cream.
Why You’ll Love This Crunchy Chocolate Ice Cream Recipe
- No churn ice cream recipe: This is a super simple and egg-free ice cream recipe with no churning required!
- Versatile dessert recipe: There are lots of ways to enjoy this chocolate ice cream from sundaes to milkshakes or ice cream sandwiches. Feel free to get creative!
- Only 5 ingredients: You only need 5 simple ingredients to pull this off. It’s an uncomplicated recipe that’s perfect for beginners.
Ingredients
Here’s everything you need to make this delicious ice cream recipe. I love simple recipes that use everyday ingredients to create something truly amazing!
- Heavy cream: Whipping the heavy cream makes it super smooth, creamy, and light, which adds great texture to the ice cream.
- Vanilla extract: I like to add pure vanilla extract to homemade ice cream recipes. The subtle vanilla flavor pairs well with the cream and the condensed milk and also enhances the cocoa flavor.
- Sweetened condensed milk: This is a key ingredient in any no-churn recipe. It helps the ice cream to set in the freezer properly.
- Cocoa powder: I love the rich and intense chocolate flavor you get from Dutch process cocoa. It’s not super sweet but tastes so good in this ice cream.
- Crunch bars: Chopped Nestle crunch bars add a contrast in texture. The crispy rice cereal adds a little crunch to every bite.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-free: Make this ice cream using coconut cream and coconut condensed milk for a version without dairy. The flavor is slightly different but still delish!
- Chocolate raspberry: Fold in fresh raspberries for a pop of freshness and tart flavor.
- Chocolate orange: Try stirring in orange extract and fresh orange zest for a citrus twist.
How to Make Chocolate Crunch Bar Ice Cream
Here are the steps to make this crave-able crunchy chocolate ice cream. It’s fairly easy and the result is worth the effort. Ensure you have a loaf pan, good mixing bowl and electric mixer ready!
Step 1: Begin mixing. Add the heavy cream, vanilla, and cocoa powder to a large mixing bowl. Using an electric hand mixer, beat the ingredients at high speed until they are well combined and the cream forms stiff peaks.
Step 2: Mix in remaining ingredients. Pour in the sweetened condensed milk and crushed crunch bar pieces. Combine the ingredients using the hand mixer at low speed until they are just incorporated.
Step 3: Transfer to your loaf pan. Pour the ice cream mixture into the loaf pan and spread it evenly in the pan. Sprinkle more crushed Crunch bars on top of the ice cream.
Step 4: Freezen and serve. Cover it tightly with plastic wrap and place it in the freezer for a minimum of 5 hours or until firm. Scoop into a serving bowl and enjoy!
⭐ Hint: To ensure the cocoa powder incorporates well, start your mixer on low speed and then increase the speed to whip the cream.
If you love ice cream recipes like this, you may also enjoy Strawberry Crunch Ice Cream, Dr. Pepper Ice Cream, Peanut Butter Brownie Ice Cream, Dr. Pepper Ice Cream Float, Red Velvet Ice Cream or this M&M Ice Cream recipe!
Serving Suggestions
- For even more crunch, add candied walnuts as a sweet and nutty topping to this crunch chocolate ice cream.
- Make a crunchy ice cream sandwich using a tasty homemade cookie recipe like peanut butter M&M cookies or peppermint mocha cookies.
- This is the perfect dessert after a delicious dinner. Try maple glazed pork chops with slow cooker collard greens!
Recipe Tips
- Storage directions: Store this chocolate ice cream tightly covered in the loaf pan for up to 2 months.
- Chill the mixing bowl: A great hack I’ve learned during my time making no-churn ice cream is placing the mixing bowl in the freezer for about 30 minutes so it gets cold. This results in a much more stable whipping cream.
- Let it soften before serving: If the ice cream is a little hard to scoop, let it sit at room temperature for about 5-10 minutes before serving.
Recipe FAQs
This typically happens if it’s not covered correctly in the freezer. Use plastic wrap and ensure it is touching the surface of the ice cream. I find that works best to prevent ice crystals.
It likely needs more time in the freezer to set. You can let it freeze overnight to ensure it’s perfectly firm.
Coffee is an easy way to enhance the flavor of chocolate. Add 1 teaspoon of instant coffee with the cocoa powder. You can also add chocolate chips or chunks along with the Nestle crunch candy.
More Delicious No-Churn Ice Cream Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Crunch Bar Ice Cream
Equipment
- Electric hand mixer or stand mixer
- 9x5 inch loaf pan or rubbermaid container
- Food chopper
Ingredients
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1 14-ounce can sweetened condensed milk
- 3 tablespoons Dutch process cocoa powder
- 2 cups chopped crunch bars
Instructions
- Use an electric hand mixer or stand mixer to beat the cream, vanilla, and cocoa powder on medium-high speed for about 3 minutes, or until the cream starts to form stiff peaks.
- Once the heavy cream starts forming stiff peaks, reduce the speed to low and mix in the condensed milk and crushed Crunch bars.
- Pour the mixture into a 9x5 inch loaf pan or large Rubbermaid container. Cover the ice cream with a lid or plastic wrap and let it freeze for 5 hours, or until it is firm to the touch.
- Let the ice cream soften on the counter for a few minutes before scooping. Enjoy!
Notes
- Storage directions: Store this chocolate ice cream tightly covered in the loaf pan for up to 2 months.
- Chill the mixing bowl: A great hack I’ve learned during my time making no-churn ice cream is placing the mixing bowl in the freezer for about 30 minutes so it gets cold. This results in a much more stable whipping cream.
- Let it soften before serving: If the ice cream is a little hard to scoop, let it sit at room temperature for about 5-10 minutes before serving.
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