15-Minute No-Churn Mars Bar Ice Cream
Luxurious no-churn ice cream made by folding melted Mars bars into whipped cream and beaten egg whites. This version combines the caramel, nougat, and chocolate flavors of Mars bars with the airiness of whipped egg whites for a light, fluffy texture. Perfect for summer entertaining or a nostalgic dessert that requires no special equipment. The raw egg whites present a food safety consideration for vulnerable groups.
Ingredients
- 5 Mars barsMilky Way5similar caramel and nougat profile with less chocolateadds dairy
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- 2 ½ cups whipping cream
- 3 eggs, separatedpasteurized eggs3safer for vulnerable groupsFull guide →
Instructions
- 1
Melt Mars bars in a heatproof bowl set over barely simmering water, stirring occasionally.
- 2
Add half the whipping cream to the melted bars and stir until combined.
- 3
Remove bowl from heat and let cool 10 to 15 minutes.
- 4
Separate eggs and beat whites to stiff peaks in one bowl.
- 5
Beat yolks into the cooled chocolate mixture.
- 6
Add remaining whipping cream to the chocolate mixture.
- 7
Gently fold in the egg whites until no white streaks remain.
- 8
Transfer to a container, cover, and freeze 6 to 8 hours until firm.
- 9
Scoop into cones or bowls and serve.
Tips
Use pasteurized eggs if serving to pregnant people, young children, or immunocompromised individuals to reduce salmonella risk.
Let the melted Mars mixture cool completely before adding yolks to prevent scrambling the eggs.
Fold egg whites gently with a spatula to maintain the airy texture that makes this ice cream fluffy rather than dense.
Good to Know
Keep frozen in an airtight container up to 2 weeks. Thaw 5 minutes before scooping.
Prepare up to 2 days ahead and freeze. Assemble completely before serving.
Serve in cones, cups, or bowls. Pairs well with chocolate sauce, sprinkles, or additional Mars bar pieces.
Common Mistakes
Do not skip the cooling step to avoid cooking the egg yolks when added to hot chocolate.
Do not overfold the egg whites or you'll deflate them and lose the fluffy texture.
Do not use unpasteurized eggs if serving vulnerable populations to avoid food poisoning risk.
Substitutions
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FAQ
Can I make this with pasteurized eggs?
Yes, pasteurized eggs are recommended for food safety. Liquid pasteurized eggs work well and produce the same fluffy texture. Use the same quantity as fresh eggs.
How long does this ice cream keep in the freezer?
Properly stored in an airtight container, Mars bar ice cream keeps up to 2 weeks. It may develop ice crystals over time, so consume sooner for best texture.
What if I don't have an ice cream maker?
This recipe requires no ice cream maker. Simply freeze in a covered container. Stir every 2 hours for the first 4-6 hours for smoother texture, though folding in egg whites helps prevent large crystals.