Go Back
+ servings
Fuss Free Flavours

Find more recipes at fussfreeflavours.com

A close up of a serving of delicious chocolatey Crunchie ice cream, in the top of two stacked bowls. In front of the bowls is an unopened Crunchie bar.
5 from 11 votes

Crunchie Bar Ice Cream (No Churn)

A delicious no-churn Crunchie ice cream recipe, packed with chocolate, honey and lots of crushed honeycomb Crunchie bars!
Servings: 8 servings (500 ml)
Cook Time30 mins
Freezing Time6 hrs

Ingredients

  • 150 ml double cream
  • 100 g dark chocolate
  • 3 Crunchie bars (180 g) - 2 for the ice cream plus 1 for serving
  • 30 g caster sugar
  • 1 egg
  • 2 tbsp honey

Instructions

  • Put about 30 ml or 2 tbsp of the cream into a small saucepan. Then break up the chocolate and add it to the cream.
    Heat over the gentlest setting, stirring all the time until the chocolate is melted and you have a smooth ganache. Set to one side to cool.
  • Put 2 crunchie bars into a plastic bag and give them a bash with a rolling pin to break them up.
    Separate about 2 tablespoons of the larger pieces to decorate with and set to one side.
  • Crack and separate the egg. Put the white into a clean bowl and whisk with the electric whisk until you have soft peaks.
    Whisk in a teaspoon of the sugar to stabilise it.
  • Whip the remainder of the cream until you have soft peaks.
    NB If you do this after whisking the egg whites, there is no need to wash the whisk between the two tasks.
  • Add the sugar, egg yolk and honey to the cream.
    Whisk again to soft peaks.
    The mixture might be quite runny at this stage even after whisking. Don't worry the addition of the ganache will thicken it up.
  • Add half the cooled ganache to the whipped cream mixture and slowly whisk it. Repeat with the rest of the mixture.
    It is important to mix it slowly and gently and to make sure it has cooled first. If you are too enthusiastic, the mixture can start to split resulting in grainy ice cream. 
  • Add the whisked egg white and use a spatula to gently fold in.
    The air in the cream and egg white is what gives the ice cream its lovely mousse-like fluffy texture and removes the need to churn it, so try not to knock it out.
  • Add the crushed Crunchie bars and fold in gently, again taking care not to knock the air out.
    Transfer to an airtight freezer container and decorate with the reserved pieces of Crunchie bar.
    Seal and freeze for at least 6 hours or until solid before serving. 
  • When you are ready to serve, break up the third Crunchie bar and sprinkle over each portion. Save leftovers in an airtight container for next time.

Notes

Nutritional Information
  • This recipe is 11 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 216kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 19mg | Potassium: 87mg | Fiber: 1g | Sugar: 19g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Course: Desserts, Ice Cream
Cuisine: British
Keyword: Crunchie Ice Cream