No Churn Chocolate Ice Cream (plus toffee bits!)

No churn chocolate ice cream yields a creamy, smooth ice cream with no ice cream machine required. Add some toffee bits, chopped Snickers, or chocolate chips to change up the flavors!

I've always wanted to make homemade ice cream, but here's the catch...I don't want a dedicated ice cream maker. My kitchen doesn't have the room for one more appliance, you know?

If someday the powers that be add a function to the Instant Pot that makes ice cream, well then - then we can talk!

I am 100 percent an ice cream lover. If you give me a choice of dessert any night of the week, then ice cream it is.

So it makes perfect sense that I'm so excited to share a recipe for no churn chocolate ice cream! Let's dive in....

What is no churn ice cream, anyway?

A typical ice cream made in an ice cream machine has a little paddle that "churns" the heavy cream and sweetened condensed milk, turning it into "ice cream"

This recipe eliminates the need for special equipment. In fact, if you have a stand mixer or even a handheld mixer, and a 9x5 inch loaf pan, you have everything you need to get started!

Ice cream ingredients

I love that this recipe uses food you can buy in your average grocery store. We will need:

• water
• white sugar
• unsweetened cocoa powder
• real vanilla extract - spend a few cents more for the real deal, or you can make your own vanilla extract. Either way, you won't be sorry!
• salt
• heavy cream - sometimes called heavy whipping cream which had me scratching my head for years. How about you?
• sweetened condensed milk - be sure to purchase this and not evaporated milk. You'll find this in the baking aisle.
• English Toffee Bits if you'd like, or add mini chocolate chips, chopped andes candies...you get the idea!

How to make no churn chocolate ice cream

Before you get started, you'll need to make the chocolate sauce. Full directions are in the recipe card, or you can use pre-made chocolate syrup. But this stuff is really good!

Now, for the no churn ice cream....

Pour the heavy whipping cream into a large mixing bowl and beat on high until light and fluffy. Use a spatula to occasionally scrape the sides of the bowl, making sure all the heavy cream is whipped and incorporated. Set aside.

Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine. Gently fold a small amount of the whipped cream into the mixture. Be careful not to over mix. We want everything to be light, fluffy and airy!

Add the rest of the whipped cream and fold into the mixture until thoroughly combined. When it's done it will look like this.

Pour half of the whipped cream mixture into a 9”x5” loaf pan, spreading into an even layer.

Drizzle half of the chocolate syrup over the layer and spread ⅓ cup of the toffee bits (or add on of choice) evenly across the top.

Spoon the remaining whipped cream mixture on top and spread until smooth. Repeat process described above with the remaining chocolate syrup and toffee.

Finishing touches

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 a swirl and pull the chocolate and toffee throughout.

Cover with plastic wrap and gently press it across the top to remove any air bubbles. Place in the freezer for a minimum of four hours, or preferably, overnight.

I know, waiting is soooooo hard!!!

Remove from the freezer 10-15 minutes before serving to soften. The mixture will be very scoopable (is that a word?)

To serve, scoop into individual bowls and top with additional chocolate sauce and toffee bits, if you'd like!

Other mix in options

Rocky Road with marshmallows and almonds.

Cookies and candy like chopped Oreos, Snickers, Thin Mint Cookies, cookie dough.

Chips - mint, dark chocolate, white chocolate (+ macademia nuts!), butterscotch, peanut butter

I could go on for days, but I think you get the idea!

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