The Best Mars Bar Ice Cream Recipe

by Emily
Mars Bar Ice Cream Recipe

There’s no need to use an ice cream maker for this amazingly simple Mars Bar ice cream recipe, which my grandmother used to call an ‘Iced Caramel Mousse’.

If you’ve got a sweet tooth you might prefer to make it using all cream, but I prefer the slight tang of 50% cream, 50% crème fraîche.

Without further ado, here’s how to make the best Mars Bar ice cream. Don’t believe me? Just wait until you’ve tried it!

Serves 6


  • 4 standard size Mars Bars
  • 5 fl.oz/150ml Double Cream
  • 5 fl.oz/150ml Crème fraîche
  • Egg White
  • 1 tbsp. Milk


  1. Thinly slice three of the Mars Bars, and heat them gently with the tablespoon of milk over a pan of simmering water, stirring as it melts.
  2. Cool for 10 minutes, and stir well.
  3. Whip the cream, and gently stir a small amount into the caramel, then fold in the remaining cream gradually with a metal spoon.
  4. Lightly beat the egg white to form soft peaks. Make sure there’s no yolk in the white or it won’t whisk properly.
  5. Fold the egg white gently into the rest of the mixture then pour into a serving dish.
  6. Finely chop the fourth Mars Bar and sprinkle over the mixture, then cover and freeze for at least two to three hours.
  7. Thaw for approximately 20 minutes in the fridge before serving by itself, or with a few raspberries, or homemade biscuits.

Nutritional Info: 295 calories, 19.7g fat (12.5g saturated) 25.7g carbs (20g sugars), 3.2g protein, 0.7g fibre, 0.74g sodium. (Stats calculated using

Leave a Comment