The holiday season allows a little indulgence and this No-Churn Chocolate Toffee Ice Cream recipe is the ideal treat! Using the main Ingredients of cream, condensed milk, toffee bits, and homemade chocolate syrup it takes just 25 mins to make (plus freezing time of course – 4 hrs minimum).
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No-Churn Chocolate Toffee Ice Cream
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
When it’s cold outside, the last thing you want is a cold dessert, but hear me out!
Imagine tucking into a hot sticky toffee pudding with a scoop of this yummy chocolate toffee ice cream – a heavenly mouthful for sure!
Ice cream isn’t just for the summer months, this no-churn recipe can be made in less than 30 minutes, and then sit happily in the freezer until you are ready to enjoy it.
The homemade chocolate syrup is drizzled through the ice cream, and it can be poured over the top (warm or cold) too. Allow a little time for it to cool down before making the ice cream (or make it in advance). To save on time you can use store-bought syrup if you wish.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Dairy – Heavy Cream (Double Cream)
- Dark Cocoa Powder
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Sweetened Condensed Milk
- Heath English Toffee Bits – or substitute with crushed English toffee
- 9×5″ Loaf Pan – to make the ice cream in
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Chocolate
One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:
- Chocolate Reindeer Poop Pudding
- Chocolate-Covered Strawberries
- Delicious & Decadent Deep Dish Cherry Chocolate Ganache Pie
More Ice Cream Recipes
Looking for more ice cream to make? Check these recipes out next:
- Quick & Easy Cherry Pecan Ice Cream Recipe (Churner NOT Required!)
- No-Churn Vanilla Ice Cream
- Pecan & Pumpkin Spice No-Churn Ice Cream
- Prepare the chocolate syrup in advance to allow adequate time to cool and chill prior to using in this recipe.
How Do I Make No-Churn Chocolate Toffee Ice Cream?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Chocolate Sauce
- ½ cup water
- ½ cup white sugar
- ⅓ cup unsweetened dark cocoa powder
- 1 tsp real vanilla extract
- ⅛ tsp salt
For the Ice Cream
- 2 cups heavy cream (double cream)
- 1 (14-oz/397g) can sweetened condensed milk
- 1 tsp real vanilla extract
- ⅓ cup chocolate syrup, chilled, divided (recipe above)
- ⅔ cup Heath English Toffee Bits*
- Additional Heath Toffee Bits and 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 for 2-3 minutes until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture. 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 of 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 described in Steps 4 and 5 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!
- *Can be substituted for crushed English toffee
- **Prepare the chocolate syrup in advance to allow adequate time to cool and chill prior to using in this recipe.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 912Total Fat: 48gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 142mgSodium: 299mgCarbohydrates: 111gFiber: 2gSugar: 103gProtein: 12g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a holiday dinner party!
- Appetizer: Stuffed Roasted Pears Appetizer with Bacon, Blue Cheese & Walnuts
- Soup: Curried Butternut Squash Soup – Slow Cooker Recipe
- Salad: Roasted Artichoke and White Bean Salad with Swiss Chard
- Main Dish: Cast Iron Shepherd’s Pie Recipe – A Classic Comfort Food Dish!
- Side Dish: 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze
- Beverage: Reindeer Cocktail – Vodka Cranberry Spritzer
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.