Desserts/ Recipe

No Churn Chocolate Ice Cream (plus toffee bits!)

no churn chocolate ice cream

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….

Note: I may use referral or affiliate links for the products I love.

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 9×5 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.

whipping cream in a mixer bowl

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!

folding whipped cream into sweetened condensed milk

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

ice cream mixture before freezing

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 1/3 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.

layering no churn chocolate ice cream.

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!

no churn chocolate ice cream topped with toffee bits

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!

Hungry for more?  Subscribe to have my newsletter delivered straight to your inbox! And be sure to stay in touch on FacebookPinterest and Instagram for all of the latest updates.

no churn chocolate ice cream

No Churn Chocolate Ice Cream

No churn chocolate ice cream yields a creamy, smooth ice cream with no ice cream machine required. Add some toffee, chocolate chips or other add ins to change up the flavors!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: no churn chocolate ice cream
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 4 hours
Servings: 6
Calories: 771kcal

Equipment

Small saucepan
Mixer or hand mixer

Ingredients

Chocolate Syrup:

  • 1/2 cup water
  • 1/2 cup white sugar
  • 1/3 cup unsweetened dark cocoa powder
  • 1 tsp real vanilla extract
  • 1/8 tsp salt
  • Ingredients:

Chocolate Ice Cream

  • 2 cups heavy cream
  • 14 oz sweetened condensed milk
  • 1 tsp real vanilla extract
  • 1/3 cup chocolate syrup chilled, divided (recipe above)
  • 2/3 cup Heath English Toffee Bits*

Instructions

To Make the Chocolate Syrup

  • Combine water, sugar, cocoa powder, vanilla extract, and salt in a small saucepan set over medium heat. Whisk until the sugar is dissolved and the cocoa powder is thoroughly mixed into the mixture, approximately 2-3 minutes.
    Remove from heat and cool completely. Cover and store in the refrigerator in an airtight container until ready to use.

To Make the 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.
  • 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 1/3 cup of the toffee bits 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.
  • 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 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.
  • 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 you'd like!

Notes

Tip: Prepare the chocolate syrup in advance to allow it enough time to cool before using in this recipe.
 
Other Add In ideas:
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

Nutrition

Calories: 771kcal | Carbohydrates: 89g | Protein: 8g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 159mg | Sodium: 212mg | Potassium: 428mg | Fiber: 2g | Sugar: 81g | Vitamin A: 1646IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 1mg
Love this recipe?Follow me on Pinterest at @ifeedfarmers or save this recipe for later by using the Pin button at the top of this recipe!

Subscribe & Follow

Categories

You Might Also Like

No Comments

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.