Chocolate Crunch Bar Ice Cream
This rich Chocolate Crunch Ice Cream is perfect any time of year! It’s incredibly creamy and bursting with chocolate flavor and chunks of Nestle crunch bars for texture.
Servings: 8
Calories: 630kcal
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.
Nutrition
Calories: 630kcal | Carbohydrates: 50g | Protein: 9g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 88mg | Potassium: 583mg | Fiber: 5g | Sugar: 39g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 6mg