Salted Caramel NESTLE Girl Scout Crunch Ice Cream

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Salted Caramel Girl Scout Crunch Ice Cream is quite possibly the best thing I've ever made. It's an amazingly decadent and rich ice cream with a perfect crunch from the #Cookies2Crunch #shop

Little Miss is a Girl Scout, which means that I spend every weekend during the cold part of Chicago’s winter with her going door to door selling Girl Scout cookies or supervising a cookie booth. She loves selling Girl Scout cookies, and she’s been the top seller in her troop all four years. I know enough to stock up on my Girl Scout cookies, but they never last as long as I want them to. When I heard from #CollectiveBias that NESTLÉ® is currently selling NESTLÉ® CRUNCH® Girl Scouts® Candy Bars, I immediately knew I wanted to switch my cold experience around and make a salted caramel ice cream using the coconut & caramel flavor.

Usually, I’m freezing when it comes to selling and delivering Girl Scout cookies with Little Miss. This year, we had our cookie booths during some of the coldest weather Chicago has seen since I lived here. It didn’t damped Little Miss’s spirits – or her sales as she still managed to sell over 500 boxes – but now that it’s summer, I want to celebrate the warmth and forget the days spent sorting and organizing cookies in the cold.

Prepping Girl Scout cookies for delivery

I made this utterly salted caramel ice cream to feature the NESTLÉ® CRUNCH® Girl Scouts® Candy Bars, and I have to say that hands down, this is one of the best things I’ve ever made. And I don’t say that lightly. My husband had two bowls last night. Using bribery of ice cream at home was the only way I got Mister Man to agree to leave our community pool on Saturday. I tried to get a photo of Mister Man holding the bowl so that I could see the ice cream, but I kept ending up with photos like this because he couldn’t (wouldn’t?) stop eating it.

Enjoying some of the salted caramel Girl Scout Crunch ice cream

I finally got him to give me a thumbs up, but he was too focused on the ice cream to even smile. I don’t know that I can fully blame him.

Salted caramel Girl Scout crunch ice cream gets a thumbs up

Sadly, the NESTLÉ® CRUNCH® Girl Scouts® Candy Bars are only around until the end of summer – just like regular Girl Scout cookies, they have a finite season. They come in the three most popular Girl Scout cookie flavors of Thin Mints®, Caramel & Coconut, and Peanut Butter Crème. Knowing I’m on a time crunch, I scooted down to Walmart to pick up some to try them.

If you’re anything like me, this may be a little more of a challenge than you expected. Many Walmart stores around me have sold out of them, which I suppose shouldn’t be a huge surprise. When I finally confirmed that a Walmart near me had some in stock, I wasted no time in heading down to pick some up before they sold out, too. I headed to the candy aisle expecting to find them with the other NESTLÉ® candy bars.

Where to find Nestle Girl Scout Crunch Candy Bars at Walmart

Interestingly, though they are in the candy aisle, I accidentally found them on the shelf on the opposite side on the far end past the granola bars. They come in a box and are more of a wafer cookie than a traditional NESTLÉ® CRUNCH® candy bar, as well, but that doesn’t mean they aren’t incredibly tasty. Just like I do with my regular Girl Scout cookies, I am stocking up on these and putting them in the freezer to enjoy later. I did manage to restrain myself enough not to buy out my store’s entire stock. You’re welcome.

Nestle Girl Scout Crunch Candy Bars are more like wafer cookies

And I don’t just mean in my ice cream. The good news is that this ice cream uses just 6 of the 12 NESTLÉ Crunch GS fun size candy bars that come in a package, and the recipe makes well over a quart of ice cream, so this ice cream will help me ration my Girl Scout bars and satisfy my craving for that oh so yummy flavor.

Beautiful bowl of salted caramel Girl Scout crunch ice cream

While I used the Caramel & Coconut variety for this ice cream, I could see creating other ice creams to showcase the other flavors, as well. Make a mild peppermint ice cream and add in some of the Thin Mints® bars. Or make a peanut butter ice cream or a fudge ice cream and add the Peanut Butter Crème flavor. The possibilties are endless. But right now, I’m focused on my new favorite – the salted caramel Girl Scout Crunch ice cream.

Salted Caramel Girl Scout Crunch Ice Cream

Ingredients:
1 c sugar
1/4 c water
1 3/4 c heavy cream
3/4 c milk
8 egg yolks
2 t vanilla bean paste
3/4 t sea salt
6 NESTLÉ® CRUNCH® Girl Scouts® Candy Bars Caramel & Coconut variety, fun size

Directions:
Freeze your Nestle Crunch GS bars. This will ensure that they keep your ice cream base cold when you mix them in, and it also makes it easier to cut them to add when it’s time.

In a heavy saucepan, add the sugar and water. At medium high heat, bring this to a boil, swirling to get the sugar to melt but not stirring to prevent it from turning grainy. Use a pastry brush to brush down the sides with cold water to remove any crystals that may form. While it is boiling, get your cream and milk ready. As soon as the caramel turns a light golden color, start pouring in the cream while whisking briskly. It may seize up just a touch when you first start to add it but will melt again and reincorporate into your base.

When your sugar turns light golden brown, start adding your cream

Whisk periodically on medium heat to prevent the bottom from scorching. Heat until the milk and cream are just starting to steam and is scalded but not boiling.

Scald your caramel cream while whisking

While the milk is heating, whisk your egg yolks, salt, and vanilla bean paste until they are well aerated in a heat safe bowl.

As soon as your milk is scalded, carefully and slowly pour the cream into your egg yolks, whisking constantly to temper them. If you do not whisk, while you are adding the cream, your eggs will scramble.

Add your scalded cream mixture to your beaten egg yolks to temper them

Once your eggs are well incorporated into the cream, return the mixture to your heavy saucepan. Over medium heat, whisk regularly until your custard base is up to 160 degrees. As soon as it hits 160 degrees on your candy thermometer, remove it from the heat and pour into a heat safe bowl.

You can either let the custard cool fully then refrigerate for an hour or make an ice bath and place your heat safe bowl inside it. If you do this, whisk your custard constantly to cool it more rapidly (and develop some really great forearm muscles while you’re at it). Once it is cold, let it sit in the refrigerator for 10 minutes (ice bath and all).

To have your ice cream ready faster, whisk your base with it sitting in an ice bath

Once your ice cream base is completely cooled, strain it into your ice cream maker to ensure that any curds that have formed are removed from your soon to be creamy and smooth ice cream. You can set a fine mesh strainer directly onto your ice cream container to give you two hands to pour your base into it without spilling. Once it is poured in, lift it slightly and use a spatula to swish through it until all the base has gone through the strainer and only solids remain.

Strain your custard base just before freezing in your ice cream maker

Follow your manufacturer’s instructions to make your ice cream. While it is processing, remove the six candy bars from the freezer. Unwrap them and use a sharp knife to cut them into eight pieces each. They may crumble a bit, but that is fine. Because you froze the candy bars and aren’t adding them until the ice cream is mostly frozen, the candy will stay crunchy and not get soggy in the ice cream.

Cut up your frozen NESTLE Girl Scout Crunch Candy Bars to add to your ice cream

Once your ice cream has set up a bit but isn’t yet ready to place in the freezer, add your chopped up Nestle Crunch GS candy bar pieces and continue with the freezing process.

The stages of ice cream freezing

Once your ice cream has finished its cycle in the ice cream maker, pour into a storage container and place in the freezer. Freeze for at least four to six hours before serving. Your ice cream will not get rock hard, so you can scoop it straight from the freezer without waiting for it to warm up, unlike many other ice creams. Serve it with bits of other Nestle Crunch GS candy bars atop it.

This will keep in your freezer for up to a month, but don’t count on it lasting that long! I’m already planning another batch of this ice cream – and I am so glad I stocked up on these Nestle Crunch GS candy bars, knowing that they won’t be around for long!’

Salted Caramel NESTLE Girl Scout Crunch Ice Cream

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 7 hours

Yield: 1 1/2 quarts

Salted Caramel NESTLE Girl Scout Crunch Ice Cream

An amazingly decadent and creamy ice cream made with a salted caramel base and with Nestle Girl Scout Crunch Candy Bar pieces mixed in. You won't be able to stop with just one bowl!

Ingredients

  • 1 c sugar
  • 1/4 c water
  • 1 3/4 c heavy cream
  • 3/4 c milk
  • 8 egg yolks
  • 2 t vanilla bean paste
  • 3/4 t sea salt
  • 6 NESTLÉ® CRUNCH® Girl Scouts® Candy Bars Caramel & Coconut variety, fun size

Instructions

  1. Freeze your Nestle Crunch GS candy bars. This will ensure that they keep your ice cream base cold when you mix them in, and it also makes it easier to cu them to add when it's time.
  2. In a heavy saucepan, add the sugar and water. At medium high heat, bring this to a boil, swirling to get the sugar to melt but not stirring to prevent it from turning grainy. Use a pastry brush to brush down the sides with cold water to remove any crystals that may form. While it is boiling, get your cream and milk ready. As soon as the caramel turns a light golden color, start pouring in the cream while whisking briskly. It may seize up just a touch when you first start to add it but will melt again and reincorporate into your base.
  3. Whisk periodically on medium heat to prevent the bottom from scorching. Heat until the milk and cream are just starting to steam and is scalded but not boiling.
  4. While the milk is heating, whisk your egg yolks, salt, and vanilla bean paste until they are well aerated in a heat safe bowl.
  5. As soon as your milk is scalded, carefully and slowly pour the cream into your egg yolks, whisking constantly to temper them. If you do not whisk, while you are adding the cream, your eggs will scramble.
  6. Once your eggs are well incorporated into the cream, return the mixture to your heavy saucepan. Over medium heat, whisk regularly until your custard base is up to 160 degrees. As soon as it hits 160 degrees on your candy thermometer, remove it from the heat and pour into a heat safe bowl.
  7. You can either let the custard cool fully then refrigerate for an hour or make an ice bath and place your heat safe bowl inside it. If you do this, whisk your custard constantly to cool it more rapidly. Once it is cold, let it sit in the refrigerator for 10 minutes (ice bath and all). Once your ice cream base is completely cooled, strain it into your ice cream maker to ensure that any curds that have formed are removed from your soon to be creamy and smooth ice cream.
  8. Follow your manufacturer's instructions to make your ice cream. While it is processing, remove the six candy bars from the freezer. Unwrap them and use a sharp knife to cut them into eight pieces each. They may crumble a bit, but that is fine. Once your ice cream has set up a bit but isn't yet ready to place in the freezer, add your chopped up Nestle Crunch GS candy bar pieces and continue with the freezing process.
  9. Once your ice cream has finished its cycle in the ice cream maker, pour into astorage container and place in the freezer. Freeze for at least four to six hours before serving. Your ice cream will not get rock hard, so you can scoop it straight from the freezer without waiting for it to warm up, unlike many other ice creams. Serve it with bits of other Nestle Crunch GS candy bars atop it.

Notes

This will keep in your freezer for up to a month, but don't count on it lasting that long!

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Comments

  1. This looks sinfully delicious. I love how you use pics and words for the step-by-step instructions.

  2. This looks so yummy. I now have a craving for ice cream now.

  3. You had me at Salted Caramel! This looks like my new favorite ice cream. Thanks for posting. The photos are really helpful and your kids are too cute. :)

  4. I love the Crunch’s Girl Scout Cookie Bars. Thin Mint is my favorite! I’ve never made homemade ice cream and I’m so ready to try this recipe. Thank you for sharing. :-)

    • I am probably going to be making a Thin Mint version at some point. How yummy would that ice cream be? Homemade ice cream tastes so much better than what you buy in the stores (with all the extra ingredients) and it’s so much cheaper, too! Go for it!

  5. Perfect summer dessert! Thanks for sharing. My kids would love this.

    • Definitely the perfect summer dessert. The a/c is running right now because it’s hot and humid, and I know what I’m doing tonight once I finish my work for the day. And it definitely involves this ice cream.

  6. This looks like an awesome recipe. I need a shortcut for it though.I might just mix mine into a regular vanilla ice cream. I’m sure that’ll give me at least a hint of the flavor.

    • You could defintely go the shortcut route, but the salted caramel really is a great base for this. Homemade ice cream always tastes better to me, but I think just about anything with this mixed in would work ;) You could even get fancy and do caramel syrup ribbons in it if you’re mixing in the cookies….

  7. Great recipe and great post. Thanks so much for doing this with us!!
    Joan #client

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