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What was the purpose of straining? I made it and didn’t strain any of it. I could find espresso powder so I put 2 more TBSP of instant coffee. Took it for a family July 4th gathering and everyone who tried it lived it and 2 wanted the recipe. My husband really likes it!
Hi Melody, I’m so glad you liked it! The purpose of straining is to strain out any clumps that may have developed when the custard was heating.
Would it be okay to, use half and half Instead of heavy whipping cream?
You could try it, but we’ve not. It would result in an ice cream with a lighter texture.
#1 You can buy Health bar bits in a bag.
#2 Health bar bits in simple Vanilla is delicious. No need to do anything fancier than that.
Note: I don’t make frozen custard (with the eggs). I don’t get “icy” ice cream and the egg step is a lot of work.
Thanks for sharing. I’m still team Coffee Heath all the way!
I would need an extra Heath Bar to get me psyched up
How much does this make? My ice cream maker is a 1 or 2 quart, can’t remember which.
Hi Greg, as indicated the recipe makes a little more than a quart. You should be fine making this recipe with your ice cream maker, whether it is 1 or 2 quart. If you have a little too much base, you can always chill the extra and pour it over pound cake or berries.
Would 1% milk be appropriate for this recipe? When a recipe calls for milk I’m not sure which type to use. I always have 1% on hand, but wasn’t sure if that mixes well with the heavy cream. I would assume you would have to use whole milk. Thanks
Hi Kathy, yes 1% milk is fine, as long as you are using heavy cream.
FOR the Europe-dwellers…DAIM toffee bars are an EXCELLENT choice to replace the Heath toffee bar….Easy to obtain in France, Italy and Switzerland!
Elise, I made this today. I used the Via decaf Italian roast. It turned out delicious. Still had great coffee taste. Thank you for posting this recipe. I am going to try it with dark chocolate chunks the next time I make it.
This ice cream sounds divine! I need some clarification for making a non-coffee version of this recipe. In answer to the person who doesn’t like coffee and asked if they could leave that part out you stated, “Sure, just add a teaspoon of vanilla extract to the base.” Since the recipe already calls for 1/2 teaspoon of vanilla does this mean you increase the vanilla to 1 teaspoon? Or does it mean you add an additional teaspoon for a total of 1-1/2 teaspoons of vanilla?
Either way, it depends on how vanilla-y you want the ice cream to be. I would add a full teaspoon in addition to the 1/2 called for in the recipe. ~Elise
I am pregnant and avoiding caffeine. I don’t drink coffee, but I love coffee ice cream. Has anyone tried this with decaf coffee, is there a decaf brand anyone would recommend to use for the recipe? Thank you.
One of the reasons I love homemade coffee ice cream is that you can make it with decaf. Use your favorite brand. ~Elise
Sammy — I’m sure the recipe calls for INSTANT coffee and INSTANT espresso but looks like it works with the real deal coffee — very finely ground, too. Did you strain the grounds out?
Thanks so much for this, Elise! My boyfriend and I made it last week and it was a huge hit. We used fresh ground coffee that was as fine a ground as you can get…like powder. It was the best, most intensely coffee flavored ice cream I’ve ever had, and the heath bars just sent it out of the park!
Loved the recipe. With Halloween around the corner I saw a bag of small bars of Heath Bars. I crushed a few to put in the ice cream but I also have these cute little bars to stick into a scoop when I serve it.
This may be a silly question, but should I use 2tsp of instant powdered coffee, or 2tsp of liquid prepared instant coffee?
Good question! Use the powder or granules. I’ve now made the ingredient list more clear, thank you. ~Elise
I made this tonight – I used the Starbuck’s French Roast Via packet. It was mighty good! I’ll definitely be making this again. Thanks for the recipe!
I’m not an ice cream kinda gal. Sometimes when the weather is super hot I’ll get a craving. My favorite has always been Haagen Das coffee. Recently a friend insisted, practically forced some Ben & Jerry’s Coffee Heath Bar ice cream down my throat. OMG. You have to try it. (No, I do not work for Ben or Jerry.) The Ben & Jerry ice cream tastes like it’s more of an espresso coffee to me. But no matter how tempting this recipe is, I can’t make it. Because I would not be able to stop eating it. It’s that good. *Sob.*
What kind of cream do you use? Light or heavy?
Heavy whipping cream is best. ~Elise
This ice cream recipe is a keeper!!
Heath Bars were my favorite too….until I tried Skor Bars!….brittle toffee w/ chocolate like Heath, but even more amazing!!