This Crunchie Ice Cream is a delicious and creamy chocolate ice cream that's packed with Crunchie bar pieces and chocolate chips! If you're not familiar with a Crunchie bar, it is a very popular chocolate bar in the UK. It's a bar of honeycomb (also known as hokey pokey or cinder toffee) coated in milk chocolate. This ice cream is so easy to make too because it's no churn, so you don't need an ice cream maker - you can make it and get it in the freezer quickly.

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Ingredient Tips & Equipment Information

You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
You can use any cocoa powder, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Crunchie Ice Cream

Start by mixing the condensed milk, cocoa powder and honey together until smooth and well combined. In a separate bowl, whip up the double cream.

Add the whipped cream to the condensed milk mixture, gently folding or whisking it in in stages. Then fold in the chopped up Crunchie bars and the chocolate chips. Pour the ice cream into your container. Decorate the top with more chopped up Crunchie bars. Freeze for 4 hours or overnight.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can you use evaporated milk instead of condensed milk?

No, you must use condensed milk for this recipe to work.

What container should you use?

I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.

Can you use heavy cream or whipping cream?

The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.

Do you need an electric mixer to make this recipe?

While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.

Can this recipe be made gluten free or dairy free?

Great news, this recipe is already gluten free! However, please do check the labels of any products you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance. Unfortunately this recipe cannot be made dairy free.

More tips for making the Crunchie Ice Cream:

You can use milk, dark or even white chocolate chips in this recipe. Or a combination.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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