No-Churn Chocolate Toffee Ice Cream

This ice cream is so rich and creamy that it practically melts like hot fudge on your tongue. The chocolate flavor is deep and intense while the caramel flavor blends in perfectly.

If you’ve ever wanted to make your own homemade ice cream, then look no further. In this post, we’re going to show you how to make a decadent chocolate and toffee ice cream with no need for an ice cream maker or any other fancy appliances.

This recipe is unbelievably easy and it tastes phenomenal!

The best ice cream is no-churn. It’s true! When you make it from scratch, not only do you end up with all your favorite flavors, there is also no eggs to mess with and no extra equipment to buy.

Just a few handfuls of ingredients and a minimum of stirring will turn your yummy dessert into a frozen treat family can enjoy.

The base of this recipe is pretty much just heavy cream, so you’re really starting off by making ice cream with the traditional ingredients. This is also a good recipe for kids, because it’s so easy!

Add-ins can make a big difference in your ice cream – think of how much gourmet vanilla can change the flavor of your favorite ice cream! Here, we’ve added two quality ingredients that will transform this ice cream into something spectacular

How to make no-churn chocolate toffee ice cream recipe

How To Make Chocolate Toffee Ice Cream

This ice cream is the perfect treat for a hot summer’s day, and one that will leave you with a yummy chocolate-coated mouth!

Ingredients To Make Chocolate Syrup

  • ½ cup white sugar
  • 1/2 cup water
  • 1/3 cup unsweetened dark cocoa powder
  • 1 tsp pure vanilla extract
  • 1 pinch of sea salt

Ingredients

  • 1 can sweetened condensed milk (14 oz)
  • 2 cups heavy cream
  • 1 tsp pure vanilla extract
  • 1/3 cup chocolate syrup, chilled, divided (see recipe above)
  • 2/3 cup Heath English Toffee Bits

Directions:

  1. To prepare the chocolate syrup, combine the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat and cool completely. Cover and store in the refrigerator in an airtight container until ready to use.
  2. Pour heavy whipping cream into a large mixing bowl and beat on high until light and fluffy. Use a spatula while mixing to scrape the sides of the bowl to ensure all of the heavy cream is whipped. Set aside.
  3. Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine. Lighten the condensed milk by gently folding a small amount of the whipped cream into the bowl. Do not overmix. Add the rest of the whipped cream and fold into the mixture until thoroughly combined.
  4. Pour half the whipped cream mixture into a 9”x5” loaf pan and spread into an even layer. Drizzle half the chocolate syrup and spread 1/3 cup of the toffee bits evenly across the top.
  5. Spoon the remaining whipped cream mixture on top and spread until smooth. Repeat process described in Step 4 with the remaining chocolate syrup and toffee.
  6. Insert a butter knife into the mixture at one end of the loaf pan and pull it back and forth across the length of the pan to incorporate the chocolate and toffee throughout. Cover with some plastic wrap and gently press across the top to remove any air bubbles. Place in the freezer for a minimum of four hours, or preferably, overnight.
  7. Remove from freezer 10-15 minutes before serving to soften. To serve, scoop into individual bowls and top with additional chocolate sauce and toffee bits, if desired. Enjoy!

Note: Prepare the chocolate syrup ahead of time so that it can chill and cool down before you use it.

Homemade No-Churn Chocolate Toffee Ice Cream

Easy No-Churn Chocolate Toffee Ice Cream Recipe

If you’re looking for a simple and delicious recipe to make this summer, this is the one. This no-churn chocolate toffee ice cream is quick and easy to make, takes little effort, and tastes like an oasis in your mouth. It’s light, airy, sweet with just a hint of salty notes of dark chocolate that only gets stronger as it melts in your mouth.
Prep Time 20 mins
Cook Time 5 mins
Overnight to freeze 4 hrs
Total Time 4 hrs 25 mins
Course Desserts
Servings 5 people
Calories 911 kcal

Ingredients
  

Chocolate Syrup

  • 1/2 cup water
  • 1/2 cup white sugar
  • 1/3 cup dark cocoa powder unsweetened
  • 1 tsp pure vanilla extract
  • pinch if sea salt

Ice Cream Ingredients

  • 2 cups heavy cream
  • 14 oz can of sweetened condensed milk 1 can
  • 1 tsp pure vanilla extract
  • 2/3 cup Heath English Toffee Bits
  • 1/3 cups chocolate syrup

Instructions
 

  • To make chocolate syrup, add water, sugar, cocoa powder, vanilla extract and salt to a small saucepan. Cook over medium heat. Whisk until the sugar is dissolved and the cocoa powder is well incorporated, about 2-3 minutes. Remove from heat and let it cool completely. Cover and store in the refrigerator in an airtight container until ready to use.
  • Pour heavy cream into a large mixing bowl and beat vigorously until light and fluffy. Use a spatula to mix the heavy cream in the bowl. Scrape the sides of the bowl to make sure it’s mixed. Set aside.
  • Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine. Lighten the condensed milk by gently folding a small amount of the whipped cream into the bowl. Do not overmix. Add the rest of the whipped cream and fold into the mixture until thoroughly combined.
  • Pour half the whipped cream mixture into a 9”x5” loaf pan and spread into an even layer. Drizzle half the chocolate syrup and spread 1/3cup of the toffee bits evenly across the top.
  • Spoon the remaining whipped cream mixture on top and spread until smooth. Repeat process described in Step 4 with the remaining chocolate syrup and toffee.
  • Insert a butter knife into the mixture at one end of the loaf pan and pull it back and forth across the length of the pan to incorporate the chocolate and toffee throughout. Cover with some plastic wrap and gently press across the top to remove any air bubbles. Place in the freezer for a minimum of four hours, or preferably, overnight.
  • Remove from freezer about 15 minutes before serving to soften. To serve, scoop into individual bowls and top with additional chocolate sauce and toffee bits, if desired

Nutrition

Calories: 911kcalCarbohydrates: 103gProtein: 10gFat: 53gSaturated Fat: 33gTrans Fat: 1gCholesterol: 190mgSodium: 197mgPotassium: 517mgFiber: 2gSugar: 94gVitamin A: 1975IUVitamin C: 3mgCalcium: 309mgIron: 1mg
Keyword no-churn ice cream
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