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–+ servings

No-Churn Chocolate Ice Cream

A creamy no-churn chocolate ice cream made with whipped cream, condensed milk, chocolate swirls, and crunchy toffee bits—no machine required.
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Prep Time 20 minutes
Cook Time 4 minutes
Overnight Freeze Time 4 hours
Total Time 4 hours 24 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

What’s Inside
  

Chocolate Syrup
  • ½ c. Water - forms the base of the syrup
  • ½ c. White sugar - sweetens and thickens
  • ⅓ c. Unsweetened dark cocoa powder - provides deep chocolate flavor
  • 1 t. Vanilla extract - rounds out bitterness
  • ⅛ t. Salt - sharpens chocolate flavor
Chocolate Ice Cream Base
  • 2 c. Heavy cream - whipped to create structure
  • 1 14oz. can Sweetened condensed milk - adds sweetness and softness
  • 1 t. Vanilla extract - balances the base
  • ⅓ c. Chocolate syrup (chilled) - creates flavor swirls (recipe above)
  • ⅔ c. Heath English toffee bits - add crunch and caramel notes

Kitchen Tools

  • Mixing bowls - separate components cleanly
  • Hand mixer - whips cream to proper volume
  • Whisk - smooths chocolate syrup
  • Spatula - folds without deflating
  • Sauté pan  - cooks the syrup evenly
  • 9” x 5” loaf pan - ideal freezing shape
  • Plastic wrap or airtight container - prevents ice crystals

Step-by-Step Instructions
 

  1. To prepare the chocolate syrup, combine the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat.
  2. Whisk vigorously until the sugar dissolves and the cocoa powder is thoroughly incorporated, about 2-3 minutes.
  3. Remove from heat and cool completely. Cover and refrigerate in an airtight container until ready to use.  
  4. Pour heavy whipping cream into a large mixing bowl and beat on high until light and fluffy.
  5. Use a spatula to scrape the sides of the bowl as you mix, ensuring all the heavy cream is whipped.
  6. Set aside.
  7. Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine.
  8. Lighten the condensed milk by gently folding a small amount of the whipped cream into the bowl.
  9. Do not overmix. Add the remaining whipped cream and fold it into the mixture until thoroughly combined.
  10. Pour half the whipped cream mixture into a 9”x5” loaf pan and spread into an even layer.
  11. Drizzle half the chocolate syrup and spread 1/3 cup of the toffee bits evenly across the top.
  12. Spoon the remaining whipped cream mixture on top and spread until smooth.
  13. Repeat the process described earlier with the remaining chocolate syrup and toffee.
  14. 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.
  15. Cover with some plastic wrap and gently press across the top to remove any air bubbles.
  16. Place in the freezer for a minimum of four hours, or preferably, overnight.
  17. Remove from freezer 10-15 minutes before serving to soften.
  18. To serve, scoop into individual bowls and top with additional chocolate sauce and toffee bits, if desired. Enjoy!

Quick Recipe Notes & Pro Tips

Tip: Prepare the chocolate syrup in advance and chill completely before using. Warm syrup can melt the base and affect the texture.
 

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