The heat of the summer is upon us—time to try out some recipes for homemade ice cream. I love ice cream all year long, but I love making it when it is hot outside. This recipe is a no-churn chocolate toffee ice cream that everyone will love. I think chocolate and toffee is the perfect combination is this delicious creamy dessert.
I do not at this time have an ice cream machine. So, I love no-churn recipes. Sweetened condensed milk and heavy cream is the secret ingredient to making the most delicious no-churn ice cream you will ever eat. So, the result is a creamy and delicious ice cream that is great stored in a plastic container in the freezer, or a loaf pan. To make delicious, creamy ice cream, no machine is needed. Using the heavy cream and sweetened condensed milk makes the possibilities endless. You can add whatever ingredients you like in your ice cream with this base. This chocolate and toffee combination is my favorite. For my Rainbow Ice Cream recipe, click here.
Tip: Prepare the chocolate syrup in advance to allow adequate time to cool and chill before using it in this recipe.
Prep time: 20 minutes (+ 4 hours – overnight to freeze)
Cook time: 5 minutes Serves: 4-6
Chocolate Syrup Ingredients:
½ c. water
½ c. white sugar
1/3 c. unsweetened dark cocoa powder
1 t. real vanilla extract
1/8 t. salt
2 c. heavy cream
1 14-oz. can sweeten condensed milk
1 t. real vanilla extract
1/3 c. chocolate syrup, chilled, divided (recipe above)
2/3 c. Heath English Toffee Bits*
Garnish: Additional Heath Toffee Bits and chocolate syrup
*Can be ordered online or substituted with crushed English toffee.
To prepare the chocolate syrup, combine the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk the mixture vigorously until the sugar dissolves, and the cocoa powder incorporates into the mix, 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 to scrape the sides to ensure the heavy cream is incorporated. Set aside.
Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine. Lighten the condensed milk by gently folding in a small amount of the whipped cream. Do not overmix. Add the rest of the whipped cream and fold it 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 1/3 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 container’s length 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 the freezer 10-15 minutes before serving to soften. Scoop into individual bowls and top with additional chocolate sauce and toffee bits if desired. Enjoy!