This easy toffee ice cream recipe is like a Heath ice cream bar in a bowl. Toffee bits and homemade chocolate sauce are swirled into a vanilla no-churn ice cream. Freeze and then serve with additional toffee bits and sauce.
Toffee ice cream is a delicious blend of chocolate and toffee in a no-churn vanilla ice cream, which is super easy to make. You don’t any special ice cream equipment to make it. Plus, this recipe uses a homemade chocolate sauce recipe that you can use to make other treats, too. The chocolate sauce is simple and quick to make with ingredients you probably already have on hand. No need to run to the store.
If you have never made no-churn ice cream before, then you are in for a treat! No churn is the easiest way to make homemade ice cream. Try our Easy Cherry Ice Cream Recipe, Red, White, and Blue Homemade Ice Cream Recipe and Honey Lavender Homemade Ice Cream Recipe for other flavor ideas.
Toffee Ice Cream Ingredients
For the chocolate sauce:
- Cocoa powder
- Water
- Sugar
- Salt
- Vanilla extract
For the Toffee Ice Cream:
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Chocolate sauce
- Toffee candy bits – if you can’t find bits, crush a toffee bar into small pieces.
Make the Chocolate Sauce
You will want to make the homemade chocolate sauce far enough in advance so that it has time to cool completely before you make the ice cream.
To make the sauce, follow the directions for our Homemade Chocolate Sauce Recipe. It is very quick and easy to make Combine all the ingredients in a small saucepan. Bring to a boil and cook for 2-3 minutes. Remove from heat.
Cover and store in the refrigerator in an airtight container until ready to use. You will have extra sauce leftover. It makes great chocolate milk. If you prefer, you can use store-bought chocolate sauce.
Make the No Churn Toffee Ice Cream
Pour the heavy whipping cream into a large mixing bowl and beat on high until light and fluffy. You can use a stand mixer or a hand mixer to whip the cream. Use a spatula while mixing to scrape the sides of the bowl to ensure all of the heavy cream is whipped.
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. You want to keep the mixture as light and airy as possible while mixing the milk in. 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 the process 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.
When you are ready to serve the toffee ice cream, remove it 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.
Toffee Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/3 cup homemade chocolate sauce divided
- 2/3 cup English toffee bits
Instructions
- Prepare the chocolate sauce and allow it to cool completely.
- 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.
- Pour 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 the process 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.
- When you are ready to serve, remove the toffee ice cream 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.