Coffee Heath Bar Ice Cream

The "via" instant coffee packs at Starbucks work great for this recipe.

  • Yield: Makes a little more than a quart


  • 1 1/2 cups milk
  • 2 1/2 cups cream
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 4 ounces of Heath bars or other English toffee


1 Combine the milk, 1 1/2 cups of the cream, sugar, brown sugar, instant coffee, espresso powder (if using), vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.


2 Whisk the egg yolks in a medium bowl. When the base begins to steam, pour 1/2 cup out of the pan and into the egg yolks, whisk immediately. This step tempers the eggs so that they don't curdle when adding them to the hot milk cream mixture in the next step.


When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.

coffee-heath-bar-ice-cream-method-3 coffee-heath-bar-ice-cream-method-4

3 Remove immediately from heat and pour through a fine mesh sieve. Add in the remaining cup of cold cream and let chill for several hours, preferably overnight.


4 Hit heath bars (still in their wrappers) repeatedly with the back of a wooden spoon, until they are thoroughly crushed. (You can also put the toffee into a plastic or paper bag and do the same.) Place heath bar pieces into a container and freeze while you churn the ice cream.


5 Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. Remove ice cream and stir in heath bar pieces.

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  • [email protected]

    I would need an extra Heath Bar to get me psyched up

  • Greg

    How much does this make? My ice cream maker is a 1 or 2 quart, can’t remember which.

    • Elise Bauer

      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.

  • Kathy

    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

    • Elise Bauer

      Hi Kathy, yes 1% milk is fine, as long as you are using heavy cream.

  • Donna

    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!

  • Lisa A.

    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.

  • Kathy S.

    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

  • Lisa A.

    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

  • Marie M.C.

    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?

  • Sammy

    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!

  • ML Chan

    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.

  • andrea

    Great recipe!

  • Sharlene

    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

  • Tori

    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!


  • Marie M.C.

    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.*

  • Heather

    What kind of cream do you use? Light or heavy?

    Heavy whipping cream is best. ~Elise

  • Angela

    This ice cream recipe is a keeper!!

  • Lisa

    Heath Bars were my favorite too….until I tried Skor Bars!….brittle toffee w/ chocolate like Heath, but even more amazing!!

  • Judith B.

    Thanks so much for the recipe; what a winning combination – definitely trying.

    In a reply to Magda – try putting your ice cream container in the far back of your freezer where it is the coldest – hopefully it will freeze. I also recently read that you should store the container (in the freezer) into a plastic bag (prevents freezer burn) but putting it in a bag might also improve the freezing process…just sayin…

  • Jonathan

    This looks great, but I was hoping you could clarify what exactly ‘Health Bars’ are (we don’t have a clue in New Zealand)? Clearly they’re some kind of toffee, but are they brittle rather than chewy? Thanks!

    They’re an English toffee candy bar, a brittle toffee coated with chocolate. ~Elise

  • Rita

    This sounds so good. I want to buy an ice cream maker. Thanks for the info on the ice cream makers too Elise. I was thinking of buying the expensive one, but I think I’ll get the one where you freeze the bowl since I just bought a separate freezer.

    If you have the freezer space, and you only plan on making one batch of ice cream at a time, I think it does make the most sense to get the one where you freeze the bowl. It’s the one I use most often. ~Elise

  • woodleypark-zoo

    Re: Heath, it makes me think of ‘better than sex chocolate cake‘ which I learned of in High School and became my ‘signature’ treat to make all the time. I think nowadays I wouldn’t be inclined to using Cool Whip but I might make a more from-scratch version someday! You should try it, it really is a DELECTABLE combination!

    And I will totally try YOUR recipe, when I finally get an ice cream maker…

  • Jean

    Is there a way to make this without eggs?

    Yes, but it won’t be as creamy. The eggs help the ice cream from getting too icy. Look for a coffee ice cream recipe online, one that doesn’t use eggs, and just fold in the heath bar bits at the end. ~Elise

  • zee

    What icecream maker did you use? Is it a KitchenAid attachment that I could use with my mixer? Any you’d recommend? This recipe is so tempting to try but I don’t want to skimp out on an unreliable maker.

    I know people who use the KitchenAid attachment without trouble. I use a cuisinart brand. I actually have two different ice cream makers, one that was less than $50 which requires you to freeze the bowl in advance, and another that was more than $200 that does not require any pre-freezing. Both work fine. The expensive one is really noisy and takes longer to churn the ice cream. ~Elise

  • Dianne

    This is torture! I put the bowl of my ice cream maker in the freezer last sunday. The darn thing will not freeze! Everything else in my freezer is fine. Now you post this incredible recipe…..someone is trying to tell me something.

  • Magda

    I love the look of this ice cream and I have to give it a try. I can’t find this type of candy though where I live. Can I omit it from the recipe? Will I have to add something else to it?

    Use English toffee, any brand. Or omit and just have plain coffee ice cream. Great with some caramel sauce. ~Elise

  • Katrina

    I am in love with this! Perfect for summer :)

  • Lisa

    B&J’s Coffee Toffee is my very favorite ice cream.

    When you use the Starbuck’s Via for this, is it for the espresso powder or for the instant coffee ingredients? Can you get away with just using the Via? (I’m guessing yes)

    We used the Via for the instant coffee and added some espresso powder just to make it more intense. You could just use the Via if you wanted. ~Elise

  • Donna

    My husbands HATES coffee! Do you think I could omit the coffee and espresso without it being to bland? Maybe some chocolate?

    Chocolate, vanilla, sure. You could even make a caramel flavored base and add the Heath Bars. ~Elise

  • Anna

    Toffee Health bars are one of my favorites candies and ice cream flavors, too. I make espresso ice cream pretty regularly (without the candy, though), but I skip the cooking stuff (actually, I use the uncooked cream, milk, and egg custard base from the Ben & Jerry’s ice cream cookbook, but with about half as much sugar).

    I get eggs from a local backyard flock so I know they are safe to eat raw (I have these raw eggs in smoothies several times a week and make mayonnaise, Caesar dressing, and other classics from them, too). With chilled ingredients and no cooking, I can whisk the ingredients together and put the custard into the freezer bowl to churn right away – no need to wait for the mixture to chill. From start to finish I have soft-serve consistency in less than 45 minutes (hard “scoop” ice cream needs to ripen in a shallow container in the freezer for an hour or two). I often start the ice cream at 4pm and it is the right consistency for scooping after dinner.

  • LizD

    Just when I was thinking that I needed to make some ice cream. I love heath bars and my husband loves coffee ice cream. Your coffee, cookie and mount gay ice cream is his favorite so far, but I think this may be in the running for a new favorite. Thanks for the ice cream flavor of the week!

  • Janie

    This looks great! But, what if you don’t like coffee? Can I just leave that part out?

    Sure, just add a teaspoon of vanilla extract to the base. ~Elise