Desserts, Recipes

No-Churn Chocolate Toffee Ice Cream

No-Churn Chocolate Toffee Ice Cream is the perfect way to celebrate National Ice Cream Month! The recipe is easy and unique from standard no-churn recipes!

Two bowls of No-Churn Chocolate Toffee Ice Cream drizzled with homemade chocolate syrup and topped with Heath English Toffee.

Chocolate Toffee Ice Cream is our favorite no-churn recipe!

1984 was a great year. It’s the year I was born and the year that President Ronald Reagan declared July as National Ice Cream Month. After all, what goes better with a hot summer day than a bowl or cone full of your favorite ice cream? This unique flavor is also a fun way to celebrate National Creative Ice Cream Flavor Day on July 1st. If you prefer a more classic flavor, try our No-Churn Vanilla Ice Cream!

Fun Facts About Ice Cream

The USA is the leading producer of ice cream.

Nancy Johnson created the first home ice cream machine in the 1840’s. Yay for women inventors!

One gallon of ice cream requires 12 lbs. of milk. One dairy cow can produce enough milk to create 9000 gallons of ice cream in its lifetime!

Vanilla is the most popular flavor — closely followed by chocolate and strawberry. What is your favorite flavor?

Scoop of homemade No-Churn Chocolate Toffee Ice Cream

Chocolate Syrup Ingredients:

½ cup water
½ cup white sugar
⅓ cup unsweetened dark cocoa powder
1 teaspoon real vanilla extract
⅛ teaspoon salt

Ingredients:

2 cups heavy cream
1 Fourteen-ounce (14 oz.) can sweetened condensed milk
1 teaspoon real vanilla extract
⅓ cup chocolate syrup, chilled, divided (recipe above)
⅔ cup Heath English Toffee Bits*

Optional Additional Toppings & Supplies:

Additional Heath Toffee Bits
Chocolate Syrup
9″ x 5″ Loaf Pan

Homemade chocolate syrup is easy to make a sweet addition to your ice cream.

Instructions:

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.  

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.

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” x 5” 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.

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 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!

No-Churn Chocolate Toffee Ice Cream Header
No-Churn Chocolate Toffee Ice Cream

No-Churn Chocolate Toffee Ice Cream

Yield: 6 Servings
Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes

Celebrate National Ice Cream Month with an easy, homemade No-Church Chocolate Toffee Ice Cream!

Ingredients

Chocolate Syrup

  • ½ cup water
  • ½ cup white sugar
  • ⅓ cup unsweetened dark cocoa powder
  • 1 teaspoon real vanilla extract
  • ⅛ teaspoon salt

Ingredients

  • 2 cups heavy cream
  • 14 oz. can sweetened condensed milk
  • 1 teaspoon real vanilla extract
  • ⅓ cup chocolate syrup, chilled, divided
  • ⅔ cup Heath English Toffee Bits

Instructions

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.  

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.

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” x 5” 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.

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 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!

Notes

Prepare the chocolate syrup in advance to allow adequate time to cool
and chill prior to using in this recipe.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 814Total Fat: 44gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 259mgCarbohydrates: 96gFiber: 2gSugar: 90gProtein: 11g

This data was provided and calculated by Nutritionix on 6/27/2020

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2 Comments

  1. I really love ice cream and this sounds fantastic! Thanks for the recipe. I can’t wait to try it.

  2. Christina Gould

    That looks delicious and very filling. Thanks for posting!

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