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No-Churn Chocolate Toffee Ice Cream – Easy, Rich & Irresistible!

No-Churn Chocolate Toffee Ice Cream

Czarryy
This No-Churn Chocolate Toffee Ice Cream is creamy, rich, and packed with crunchy toffee bits and swirls of homemade chocolate syrup. No ice cream maker needed—just a few simple ingredients, a little patience, and a freezer! Perfect for summer treats or any time you crave an indulgent frozen dessert.
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Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time: 4 hours
Course Dessert, Frozen Treats
Cuisine American, No Churn Ice Cream
Servings 4
Calories 390 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Small skillet
  • Whisk
  • Butter knife
  • 9”x5” loaf pan

Ingredients
  

For the Chocolate Syrup:

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

For the Ice Cream Base:

  • 2 cups heavy whipping cream
  • 1 (14-oz.) can sweetened condensed milk
  • 1 teaspoon real vanilla extract
  • ⅓ cup chocolate syrup, chilled (divided, from above recipe)
  • ⅔ cup Heath English Toffee Bits (or crushed English toffee)

For Garnish (Optional):

  • Additional Heath Toffee Bits
  • Extra chocolate syrup

Instructions
 

  • Step 1: Prepare the Chocolate Syrup (Make Ahead & Chill)
    In a small skillet over medium heat, whisk together water, sugar, cocoa powder, vanilla extract, and salt.
    Continue whisking for 2-3 minutes until the sugar is dissolved and the cocoa powder is fully incorporated.
    Remove from heat and allow to cool completely. Transfer to an airtight container and refrigerate until ready to use.
  • Step 2: Whip the Cream
    In a large mixing bowl, beat the heavy whipping cream on high speed until it becomes light and fluffy.
    Scrape the sides of the bowl to ensure all the cream is evenly whipped. Set aside.
  • Step 3: Combine the Ice Cream Base
    In a separate bowl, mix together the sweetened condensed milk and vanilla extract.
    Gently fold in a small amount of the whipped cream to lighten the mixture. Do not overmix.
    Add the remaining whipped cream and fold it in gently until fully combined.
  • Step 4: Assemble the Ice Cream
    Pour half of the ice cream mixture into a 9”x5” loaf pan and spread evenly.
    Drizzle half of the chilled chocolate syrup and sprinkle ⅓ cup of toffee bits over the top.
    Spoon the remaining ice cream mixture on top and smooth it out.
    Repeat with the remaining chocolate syrup and toffee bits.
  • Step 5: Swirl & Freeze
    Insert a butter knife into the pan and swirl it through the mixture to create ribbons of chocolate and toffee throughout.
    Cover with plastic wrap, pressing it gently on the surface to prevent air pockets.
    Freeze for at least 4 hours, or preferably overnight, until firm.
  • Step 6: Serve & Enjoy
    Remove from freezer 10-15 minutes before serving to soften slightly.
    Scoop into bowls and top with extra chocolate syrup and toffee bits, if desired.
    Enjoy this rich, creamy, no-churn treat!

Notes

Pro Tips & Variations

  • Want extra crunch? Add chopped toffee pieces or crushed chocolate wafers between layers.
  • Prefer a nutty twist? Mix in chopped almonds or pecans for extra texture.
  • Dairy-Free Option: Use coconut milk-based whipped cream and dairy-free sweetened condensed milk.
This No-Churn Chocolate Toffee Ice Cream is rich, creamy, and loaded with chocolatey toffee goodness—all without the need for an ice cream maker! 🍨🍫✨
Keyword Chocolate toffee ice cream, easy frozen dessert, homemade ice cream, no-churn ice cream