Everyone has a favorite candy bar –and, I nearly hate all candy bars except Butterfinger and Heath bars, but they both are best when mixed into ice cream or brownies. I think this is one of my very favorite ice creams – it is super easy (and yes there are ‘raw’ eggs in it – but it is frozen eventually).


  • 4 original Heath bars (1 1/8 oz. each)
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 2 tsp. vanilla extract


1. Using a sharp knife, coarsely chop the Heath bars into large chunks. Place the chunks in a bowl, cover, and freeze for about 1 hour.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, vanilla extract, and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

4. After the ice cream has churned, transfer half of it to an air-tight storage container. Top with half of the Heath Bar pieces. Transfer the remaining ice cream to the container and top with the remaining Heath Bar pieces. Mix well until the candy pieces are evenly mixed throughout the ice cream. Store in the freezer until the ice cream is hardened.

Source: Annie’s Eats originally from Ben & Jerry’s Ice Cream Book

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