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+ servings

No-Churn Ice Cream with Toffee and Chocolate Bits

Servings 10


  • 1 tablespoon vanilla
  • 3/4 cup sweetened condensed milk
  • 1/4 teaspoon course salt
  • 2 cups heavy whipping cream
  • 1/4 cup chocolate toffee pieces


  • In a large bowl, whisk together the vanilla condensed milk, and salt.
  • In a medium bowl, beat cream with an electric mixer, until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture. Fold in the toffee pieces.
  • Transfer to a 4 1/2 x 8 1/2-inch loaf pan. Cover tightly with plastic wrap and freeze until firm, at least 12 hours.
  • Let ice cream stand at room temperature for 10 minutes before serving.


The ice cream can remain frozen in an aright container for up to 2 weeks.
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