When the long, lazy days of summer arrive at the beach house, you’ll find me making a ton of no-churn ice cream. This style of ice cream doesn’t require a fancy ice cream maker – just a few bowls and a mixer (sweet!).
We are a family of chocolate lovers so I tend to make this delicious no-churn chocolate toffee crunch ice cream quite often. It’s rich, creamy, and chock full of crunchy toffee bits.
For this recipe, I went with my all time favorite crunchy mix-in – HEATH BAR. If you can only find Skor, that works, too. My favorite ice cream during college was Ben and Jerry’s Toffee Heath Bar Crunch. (I don’t know about you, but I ate A LOT of ice cream in college.) This is my chocolatey version of it, and I hope you enjoy it as much as we do.
Stay cool, friends!
If you enjoyed this recipe and want some more ice cream, sorbet, and granita recipes, check out my cookbook Farm to Table Desserts on Amazon. 🙂
No Churn Chocolate Toffee Crunch Ice Cream
- In a small bowl, stir together the vanilla and espresso.
- In a medium bowl, whisk the condensed milk, cocoa powder, molasses, and salt until smooth. Set aside 2 tablespoons of this mixture for garnish.
- In a mixer fitted with the whip attachment (or with a hand-held beater), beat the heavy cream on high until stiff peaks form, about 3 to 4 minutes.
- Using a rubber spatula, fold the condensed milk mixture into the heavy cream, followed by the chopped toffee. Pour into a 8x4x4-inch loaf pan.
- Drizzle the reserved condensed milk mixture on top, and swirl with a paring knife. Cover and freeze for at least 5 hours before serving.