Chocolate Heath Bar Ice Cream (Vegan) (Edit recipe)

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This is an unbelievably creamy, chocolatey ice cream filled with homemade Heath Bar pieces and enhanced with a hint of almond extract. It’s rich and decadent, super simple to bring together, and dairy- and egg-free. Don’t miss out on your new favorite ice cream.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

00 minute

INGREDIENTS

5

Serves: 6

Ingredients

1.25 cups Dairy-Free Whipping Cream, -cold
1 cup sweetened condensed oat milk, -store bought or homemade will work (see notes below for my recipe for homemade)
6 Tbsp Cocoa Powder, (or cacao powder)
.25 tsp Almond Extract
1 cup heath bar, - chopped into small pieces + extra for the top of the ice cream (see notes for a link to my homemade mini heath bars)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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, cocoa powder and almond extract. Continue blending on medium speed until all ingredients are well incorporated, about a minute.
Fold-in the 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.

Notes

A link to my recipe for Sweetened Condensed Milk with Oatmilk - Sweetened Condensed Milk with Oat milk (Vegan) Link to my recipe for Homemade Mini Heath Bars - Homemade Mini Heath Bars (Vegan)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	17 g
Carbohydrates:	9 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	6 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.