This no-churn Crunchie Ice Cream is at once both sweet and salty and is a truly indulgent treat to keep tucked away in your freezer. Adapted from Nigella Lawson’s recipe for No-Churn Salted Caramel Bourbon Ice Cream (At My Table, 2017), this version is family friendly with the omittance of the bourbon and the addition of Crunchie chocolate bar pieces.
To say that this recipe couldn’t get any easier is no understatement. At its heart, it’s a caramel ice cream recipe with condensed milk. If you have a can of dulce de leche caramel sauce, some whipping cream and a couple of Crunchie chocolate bars, you’re in business.
What to Expect from this Crunchie Bar Ice Cream Recipe
- A smooth and creamy base with a deep caramel flavour
- A blend of both sweet and salty coming from the sponge toffee of the Crunchie and a sprinkling of sea salt
- Quick to prepare: only a few minutes of whipping before putting into the freezer
- Takes at least 8 hours to freeze
What You’ll Need to Make this Recipe
- Can of Eagle Brand Dulce de Leche Caramel Sauce (or another brand of dulce de leche)
- Whipping cream (or double cream)
- Salt
- Cadbury Crunchie Chocolate Bars (these bars are a toffee sponge with a milk chocolate coating)
- Container for freezing (I use a metal loaf baking pan, but you could use any container you wish as long as it’s freezer safe)
How to Make No-Churn Crunchie Ice Cream
Crush the Crunchies into smallish pieces. I use a rolling pin and bash the chocolate bars right in their packaging.
Pour the caramel sauce into the bowl of a stand mixer and sprinkle in the sea salt. Add in the whipping cream and using the whip attachment, whip everything together on medium speed until the cream thickens. This will take 7 – 10 minutes. If you’re using a hand mixer, it might take a bit longer.
Gently fold the Crunchie pieces into the thickened cream using a silicone spatula, or wooden spoon. You want to make sure that you are using a gentle folding motion so that you don’t knock out all of the lovely air you’ve incorporated into the cream while whipping. Leave a few of the chocolate toffee pieces to sprinkle over the ice cream when you’re serving it.
Transfer the cream to a freezer safe dish and cover it tightly. I use plastic wrap over a metal loaf tin, but a container with a tight-fitting lid works well too.
Now all you have to do is have patience! The ice cream will be ready in about 8 hours, or you can leave it overnight. Now this isn’t a hard ice cream, but more of a softer version. It’s excellent eaten just on its own, piled into a bowl, or you can serve it alongside pie or as Nigella suggests in her version, with your Christmas pudding!
Julianne’s Notes
Dulce de leche has a deep caramel flavour and is made from slowly cooking milk (cow’s milk) and sugar together. Sweetened condensed milk is often cooked to make dulce de leche at home. The sauce is usually thick in consistency and can be used in various desserts (or eaten straight out of the tin or jar if you’re like me!)
While I don’t have a specific alternative to suggest, you could look for another chocolate bar that combines honeycomb sponge toffee and chocolate. If you are unsuccessful, you might want to try another sweet and salty chocolate bar that suits your tastes.
Whipping cream is the term we use in Canada whereas it is referred to double cream in the UK. This cream is similar to heavy cream in the US.
Indulge your sweet and salty tooth with this Crunchie ice cream!
If you like this recipe, you might like these other recipes that use whipping cream.
Mini Pavola with Raspberries and Pomegranate
Indulge your sweet and salty tooth with this amazing Crunchie bar ice cream!
Share your baking!
If you make this ice cream recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram! Remember to use the hashtag #bakersbookshelf.
Crunchie Ice Cream
Equipment
- stand mixer or hand mixer for whipping the cream
Ingredients
- 300 ml (1 tin) Eagle Brand Dulce de Leche Caramel Sauce (or another dulce de leche of your choice)
- 1 tsp sea salt
- 300 ml whipping cream (double cream, heavy cream)
- 4 44 g (each) Crunchie chocolate bars (crushed)
Instructions
- Bash the Crunchie bars with a roiling bin in their wrappers until you get small pieces. I find keeping the bars in their wrappers to be less mess.
- In the bowl of a stand mixer, (or a large bowl if using a hand mixer), pour in the dulce de leche and sprinkle in the salt.
- Pour in the whipping cream and using the whip attachment, whip the cream until it thickens. This will take anywhere from 7 – 10 minutes.*If you're using a hand mixer instead, it will take slightly longer.
- Using a rubber spatula or wooden spoon, gently fold the Crunchie pieces into the cream, being careful not to deflate the cream.
- Spoon the cream into a metal loaf pan (or another suitable freezer safe container) and cover tightly with plastic wrap or a tight-fitting lid.
- Place the pan into the freezer and let the ice cream freeze for at least 8 hours or overnight.
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