Bourbon Cream Heath bar crunch ice cream consists of crunchy English toffee bits, creamy bits of chocolate amidst a delectable bourbon cream base. It’s probably the most decadent flavor of ice cream I’ve come up with yet!
I have a trick for creating the creamiest, smoothest ice cream that is always easy to scoop and has the perfect texture. The best part is, it doesn’t require eggs or making an ice cream custard base on the stove.
My Secret Ingredient for Perfect Ice Cream
My other half has a tendency to bring sampler or taster bottles of various liquors home to try. He knows that I love to incorporate them into my recipes to add an adult kick, like this Sriracha guacamole! When he came home with these little bottles of Kentucky Bourbon Cream, I knew exactly what to do with them.
How to Make Bourbon Cream Heath Bar Crunch Ice Cream
This bourbon cream has aromas of cinnamon, nutmeg, and caramel blend with undertones of vanilla and sweet pecan, all of which come through nicely in the ice cream. (Yes, it can be purchased online in many states!)
Chill the bowl and beaters in the fridge for 10-20 minutes prior to making the ice cream. You don’t HAVE to do this, but we live in South Carolina and even with the air conditioning running, the kitchen can heat up rather fast. The colder the bowl and utensils, the faster the ice cream comes together.
In fact, I normally store one of my KitchenAid mixer bowls and whisks in the freezer so I can whip up a batch of ice cream fast.
Pour the heavy cream into a chilled mixing bowl and whip with an electric mixer or electric beater. As the cream is whipping, add the sugar, 1 tablespoon at a time, allowing each addition to fully mix in before adding the next.
The cream will form soft peaks, this is the consistency you’re seeking! Fold in the half and half and vanilla extract.
Transfer the mixture to your ice cream machine. We’re using the ice cream attachment for our KitchenAid stand mixer. Start the machine and let it run, then add the cream base to the frozen bowl.
Allow the machine to run about fifteen minutes, then add the bourbon cream to the mixture. Add the toffee bits during the last 5-10 minutes of mixing.
Once the machine is done drizzle magic shell chocolate onto the top. Transfer the mixture to an ice cream container, drizzling a bit more of the magic shell as you go. Magic shell chocolate immediately hardens when it touches the ice cream, creating little melty bits of deliciousness.
I use these fabulous SUMO ice cream containers. They are double insulated and they help keep homemade ice cream scoopable. They’re slender and fit easily in the door, they stack easily and there’s a spot on the lid to write with a whiteboard marker so you can easily identify the flavor you’ve just made.
Heath Bar Toffee Bits
You’ll notice that this recipe includes heath bar toffee bits. These are available in the baking area of most grocery stores, but if you cannot locate them, you can find them online here. Alternatively, you could get a couple of full-size Heath bars, freeze them, then smash them into little pieces.
Hershey also sells Heath shell topping, which can be used in place of both the magic shell and the heath bar pieces. It’s getting rather difficult to find in our area, but it’s what I originally used in this recipe the first couple of times that I made it.
Bourbon Cream Heath Bar Crunch Ice Cream
You’ll Need:
1 1/2 cups Heavy Cream
1/2 c. Sugar
1 1/2 cups half and half
1 tsp. vanilla extract
1/3 c. Heath Bar Toffee Bits
Magic Shell Chocolate
1 (airplane) Bottle of Kentucky Bourbon Cream Liquor
Directions
Chill the bowl and beaters in the fridge for 10-20 minutes prior to making the ice cream.
Pour the heavy cream into a chilled mixing bowl and whip with an electric mixer or electric beater. As the cream is whipping, add the sugar, 1 tablespoon at a time, allowing each addition to fully mix in before adding the next.
The cream will form soft peaks, this is the consistency you’re seeking! Fold in the half and half and vanilla extract.
Transfer the mixture to your ice cream machine. We’re using the ice cream attachment for our KitchenAid stand mixer. Start the machine and allow it to run about 10 minutes, then add the bourbon cream to the mixture. Add the toffee bits during the last 5-10 minutes of mixing.
Once the machine is done, drizzle magic shell chocolate onto the top. Transfer the mixture to an airtight ice cream container drizzling a bit more of the magic shell as you go. Magic shell chocolate immediately hardens when it touches the ice cream, creating little melty bits of deliciousness.
Directions for a KitchenAid Ice Cream Maker Attachment
Seat the frozen ice cream bowl on your Kitchenaid mixer. Attach the drive assembly to the motorhead (it slips right on). Place the dash in the bowl and turn the machine on to “Stir”.
With the machine running, pour the prepared ingredients into the freeze bowl. This is very important! If your KitchenAid mixer is NOT running when you pour the ingredients into the freeze bowl they will immediately freeze in place and you won’t be able to continue with the recipe.
Let the machine run for about 12-15 minutes before adding the remaining ingredients. Once the dasher starts to slip the ice cream is ready. Transfer it to a (covered) container and place it in the freezer for 2-4 hours to ripen prior to serving.
