Dairy-Free Heath Bar Ice Cream

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I love this easy dairy-free ice cream with homemade dairy-free toffee. So delicious.

If there’s anything in my life that I’m sad I don’t eat anymore because of my dairy-intolerance, it’s Heath Bars. All that decadent toffee and chocolate melting in my mouth on a hot summer day. So awesome. I really do miss it. I used to get one every once in a while as a treat and just love every little nibble. But then, this thing happened over the weekend. A magical thing. I learned how to make dairy-free toffee. And a lightbulb of awesome went off in my head. My heart skipped a beat. I could make Dairy-Free Heath Bar Ice Cream. Like the magical Dairy Queen Heath Bar Blizzard. Only, just for me and no stomach cramps afterward. Amazing things just happened in my kitchen…

easy english toffee ice cream without dairy feature

Ingredients for Heath Bar Ice Cream

Ice Cream

  • 4 cans coconut milk
  • 1 cup powdered sugar

Toffee

  • 1/2 cup granulated sugar
  • 1/2 cup Earth’s Balance non-butter buttery spread business (mmmm….)
  • 1 tspn vanilla extract
  • 1/4 tspn salt

Chocolate

  • 1 cup dairy-free chocolate chips

dairy-free copycat heath bar ice cream fb

How to Make Heath Bar Ice Cream

  1. To make the toffee, cover a baking sheet with a sheet of wax or parchment paper. Set aside.
  2. Place all ingredients into a small pot over medium heat.
  3. Stir.
  4. When it turns a soft brown, keep stirring for about 10 minutes.
  5. Then pour it on the pan with the parchment paper.
  6. Allow it to cool for at least 2 hours.
  7. Break it into pieces.
  8. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  9. Add the other ingredients except chocolate chips.
  10. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  11. Fold-in the chocolate chips and toffee until thoroughly mixed.
  12. Place in the freezer for approximately 2 hours.
  13. Place spoon in ice cream, filling it to ridiculous heights.
  14. Place ridiculously full spoon in mouth.
  15. Chew that goodness and swallow.
  16. Repeat until bowl is empty.

easy dairy-free mock heath bar ice cream sq

easy english toffee ice cream without dairy feature
Yield: 4

Dairy-Free Heath Bar Ice Cream

Prep Time: 20 minutes
Total Time: 20 minutes

I could make Dairy-Free Heath Bar Ice Cream. Like the magical Dairy Queen Heath Bar Blizzard. Only, just for me and no stomach cramps afterward. Amazing things just happened in my kitchen...

Ingredients

  • Ice Cream
  • 4 cans coconut milk
  • 1 cup powdered sugar
  • Toffee
  • 1/2 cup granulated sugar
  • 1/2 cup Earth’s Balance non-butter buttery spread business, mmmm….
  • 1 tspn vanilla extract
  • 1/4 tspn salt
  • Chocolate
  • 1 cup dairy-free chocolate chips

Instructions

  1. To make the toffee, cover a baking sheet with a sheet of wax or parchment paper. Set aside.
  2. Place all ingredients into a small pot over medium heat.
  3. Stir.
  4. When it turns a soft brown, keep stirring for about 10 minutes.
  5. Then pour it on the pan with the parchment paper.
  6. Allow it to cool for at least 2 hours.
  7. Break it into pieces.
  8. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  9. Add the other ingredients except chocolate chips.
  10. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  11. Fold-in the chocolate chips and toffee until thoroughly mixed.
  12. Place in the freezer for approximately 2 hours.
  13. Place spoon in ice cream, filling it to ridiculous heights.
  14. Place ridiculously full spoon in mouth.
  15. Chew that goodness and swallow.
  16. Repeat until bowl is empty.

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