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If you want a fuss-free, delicious gluten free dessert for the hot weather, look no further than my Crunchie Ice Cream recipe.
This simple no-churn ice-cream only needs 4 ingredients, involves only 10 minutes of effort and you don't even need an ice cream maker.
Being gluten free we usually only get to choose the 'boring' flavours of ice-cream which is why I wanted to make one that's super FUN.
And I'm honestly obsessed with how easy this ice cream is to make; being a huge honeycomb fan I absolutely love it.
It has the perfect mix of creaminess, chocolate and crunch - just what we need during the summer!
Plus Cadbury's Crunchie Bars are gluten free and have no 'may contain' warnings so are safe if you have coeliac disease.
So if you're feeling hot and bothered, want a quick dessert or are just fed up of plain ol' vanilla, give this Crunchie Ice Cream recipe a go.
There's a full printable recipe card below with the method - but here are the ingredients you'll need for the shopping list:
Condensed Milk - I use one 397g tin of sweetened condensed milk when it comes to this recipe. I don't know why it's such a specific measurement when most tins are like 400g, but there you go!
Double Cream - You'll need 600ml double cream for this recipe. Don't try to get away with using any reduced fat products. This only works will the full fat, full everything version!
Cadbury's Crunchie Bars - I use eight bars of these (you can usually buy two packs of four to get the best value). You could use more or less but I like enough filling without it being too difficult to scoop.
Chocolate Chips - This is optional but it's the more chocolate the better for me! I think they add and add a different texture to the ice-cream. I used the Aldi baking chocolate chips which have no gluten in or may contains.
Don't forget the full recipe card is below with all the quantities and method.
I know I often give dairy free versions of my recipes too but as this relies so heavily on dairy in every ingredient I don't yet have a vegan/dairy free version.
How to make Crunchie Ice-Cream
Honestly making this ice-cream recipe is so easy you're going to wonder why you haven't done it sooner.
You basically whip the double cream and condensed milk for a few minutes until it has started to thicken up.
Add chopped Crunchie bars and chocolate chips and freeze. That's literally it!
The base works so well for all sorts of flavour combinations so you can also use this base recipe for anything you like.
I love my Strawberry Cheesecake Ice-Cream and Gluten Free Cookie Dough Ice-Cream and make them a lot!
And if you have any leftover Crunchie bars (as if!) you can make the best rocky roads out of them too!
My No Churn Cadbury's Crunchie Ice-Cream Recipe
This recipe makes a substantial amount of ice-cream which we normally get 10-12 portions out of.
It is quite rich so you may find this goes a long way - I sometimes split the mixture between two old ice-cream tubs too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Crunchie Ice Cream (No Churn, Gluten Free)
This easy, no-churn Crunchie Ice Cream is gluten free and only needs four ingredients. No ice-cream maker necessary!
- 600ml double cream
- 1 x 397g tin of sweetened condensed milk
- 8 Cadbury's Crunchie Bars
- 100g milk chocolate chips
- Add the double cream and condensed milk to a large mixing bowl and whisk with an electric mixer until it has thickened to soft peaks.
- Chop the Crunchies into chunks (as big or small as you like). Reserve a handful for the top then add the rest to the mixture along with the chocolate chips. Fold in using a spatula.
- Pour the mixture into a large tin (I use a 23cm x 23cm square tin) and smooth out with a spatula. Sprinkle with the remaining Crunchie pieces and freeze for at least 3 hours until solid.
To serve, remove from the freezer around 10 minutes beforehand for easier scooping. You can also dip the ice cream scoop in hot water to help with scooping too.
Amount Per Serving: Calories: 322Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 62mgCarbohydrates: 24gFiber: 0gSugar: 24gProtein: 5g
Need some more gluten free dessert inspiration?
Want to have a go at some of the other gluten free dessert recipes on the blog?
Give some of these other gluten free bakes and creations a try and see what you think!
There are plenty to choose from depending what sort of dessert you fancy:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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