The best part about living in the sunshine state is it is rarely ever too cold for a delicious bowl of ice cream. While there are a variety of ice cream shops around town with icy treats, this is one recipe that you can make at home with no extra tools! All you need is the right ingredients, 20 minutes to prepare and then pop it into the freezer for at least 4 hours before you can dig in and enjoy it.
How Can You Make No-Churn Ice Cream?
To put it simply, you are combining ingredients and then just letting them freeze into ice cream! No tedious churning required. The beauty is once you get the basic process down, you can start experimenting with flavors to make your own blends whenever you want! For this recipe, I love the combination of chocolate and toffee. Here’s how it goes:
Start By Making Your Own Chocolate Syrup
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.
Time To Make No Churn Chocolate Toffee Ice Cream
The base of ice cream is the whipped cream. This step is handy on its own as you realize how simple it is to make your own whipped cream! You can use this on other desserts like Apple Crisp, Peach Cobbler, Banana Cream Frozen Yogurt or Broiled Angel Food Cake.
Homemade Whip Cream
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.
Make The Ice Cream Base
Once you have your whipped cream in a separate bowl, it’s time to incorporate the 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 1/3 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!
Simple No-Churn Chocolate Toffee Ice Cream Recipe
Ingredients
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
Ice Cream Ingredients:
- 2 c. heavy cream
- 1 14- oz. can sweetened condensed milk
- 1 t. real vanilla extract
- 1/3 c. chocolate syrup chilled, divided (recipe above)
- 2/3 c. 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.
- Time to start the Ice Cream: 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”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 9 and 10 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
*Can be ordered online or substituted with crushed English toffee.
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