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Salted Caramel Crunchie Ice Cream - Fab Food 4 All
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4.84 from 18 votes

Salted Caramel Crunchie Ice Cream

Salted Caramel Crunchie Ice Cream - lush dairy salted caramel ice cream studded with honeycomb and chocolate from the Crunchie bars - just sublime!
Course Dessert
Cuisine British
Keyword Crunchie, ice cream, salted caramel
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 -8
Author Camilla Hawkins


  • 90 g Light brown Muscovado sugar
  • 50 g Unsalted butter
  • 300 mls Warm semi skimmed milk
  • 2 eggs
  • 65 g Caster sugar
  • 1 tsp Vanilla paste
  • 300 mls Double cream
  • ½ tsp Maldon salt flakes
  • 2 Cadbury's Crunchie bars chocolate covered honeycomb


  • Place the Muscovado sugar and butter in a pan and heat until melted.
  • Allow to bubble for 1 minute.
  • Add the warm milk, stirring until gently heated through.
  • Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
  • Use a sieve to strain the mixture back into the pan.
  • Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or will curdle). It should just coat the back of a spoon.
  • Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
  • Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
  • Once the custard has cooled mix in the cream and salt flakes and put in the fridge for at least 10 minutes.
  • Chop up the Crunchie bars into small nuggets (if you do this any earlier they just start to melt).
  • Pour the ice cream mixture into an ice cream maker, switch on and then pour the Crunchie pieces down the shoot in order to mix them in.
  • Once the ice cream is ready, spoon it into a suitable container (if you can wait) and allow it to freeze fully for a few hours before serving.