No fancy appliance needed here! This no churn ice cream filled with toffee bits and chocolate is rich, creamy, and so easy, anyone can make it! A delicious and versatile dessert recipe perfect for summer or anytime of year!
Ice cream is pretty synonymous with summer, but it can (and is!) definitely enjoyed all year round. Pretty much 24/7 in my house.
Even though I have an actual ice cream maker, more often than not, I make no churn ice cream instead. While nothing can truly beat authentic homemade ice cream, it’s time consuming and can be fussy…and I can never remember to freeze the canister bowl first!
Sure, I can buy ice cream at the store (and I most definitely do!), but making no churn ice cream is super easy, fast, and fun, especially if you play with the flavors.
What is no churn ice cream?
With no-churn ice cream, there’s no ice cream machine needed. You can make creamy, luscious homemade ice cream in a matter of hours.
Most homemade ice cream recipes have an egg custard base, which is cooked and can be very finicky. Not the case with the no churn variety. All you need are 2 basic ingredients, a hand mixer, a few bowls, and a spatula, and you are good to go!
Ingredients for No Churn Ice Cream
The core of no churn ice cream is really just heavy whipping cream and sweetened condensed milk – that’s it! Naturally, you’ll want to add in other flavorings like vanilla and salt, and mix-ins to make each batch super yummy and unique, but extra ingredients aren’t necessary.
For this recipe, I added in crushed up chocolate toffee bits, which can usually be found in the baking aisle. If you can’t find them, simply buy Heath Bars and crush them up with a plastic bag and rolling pin.
How to make ice cream without a machine
To make homemade ice cream without a machine, simply whisk together the condensed milk, vanilla, and salt in a large bowl. In a separate bowl, you’ll beat the heavy cream with an electric mixer until stiff peaks form, and then gently fold the two mixtures together.
Add in your desired flavorings and mix-ins.
Transfer the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan. Cover tightly and freeze until solid (this tally takes about 6 hours.)
You’ll want the ice cream to stand at room temperature for about 5-10 minutes, then scoop away and enjoy!
Does No Churn Ice Cream Taste Like Regular Ice Cream?
Not really. It’s so delicious, but definitely different. No Churn ice cream is sweeter than traditional ice cream and it definitely has the flavor of sweetened condensed milk, so if you’re not a fan of sweetened condensed milk, you probably won’t like this ice cream recipe.
Most no churn recipes call for an entire can of sweetened condensed milk, though, whereas this recipe only needs 3/4 cup. You can use the remaining amount for my Lemon Gooey Bars!
Can I make no churn ice cream without condensed milk?
I’m not sure! I’ve only made this recipe as written, so I can’t say for sure how to alter it for a dairy-free version, or if it would turn out.
Important Recipe Notes!
- A metal container will freeze the ice cream faster and better than a glass container.
- No churn ice cream melts a little quicker than typical custard based ice creams.
- Lower fat or lower sugar alternatives won’t deliver proper results, so don’t try to substitute.
- Chop up your mix-ins finely before adding them.
- If adding additional extracts, like almond, mint, or citrus, only add a tiny bit, since they tend to be very strong.
How Long Does this Ice Cream Last?
This ice cream can remain frozen for up to 2 weeks. Keep the container tightly sealed to avoid freezer burn.
Suggested ice cream toppings
My house is never without these homemade toppings!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
No-Churn Ice Cream {with Toffee and Chocolate}
Ingredients
- 3/4 cup sweetened condensed milk
- 1 tablespoon vanilla
- 1/4 teaspoon coarse salt
- 2 cups heavy whipping cream
- 1/4 cup chocolate toffee pieces
Instructions
- In a large bowl, whisk together the condensed milk, vanilla, and salt.
- In a medium bowl, beat cream with an electric mixer until stiff peaks form, about 2-3 minutes.
- With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
- Gently fold in the toffee pieces.
- Transfer to a (chilled) 4 1/2 x 8 1/2-inch loaf pan. Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
- Let ice cream stand at room temperature for 10 minutes before serving.
Notes
Nutrition
Other Notes
It doesn’t get any easier than this!
I made this, this morning but made my own sweetened condensed coconut milk and added coconut and pineapple. Oh my word!! So yummy! But its currently -12 here in West Michigan so I have to enjoy it under a blanket and with a cup of coffee ;-)
ice cream 24/7 around our neck of the woods (vancouver, bc). so great that this recipe doesn’t require a machine!
This looks so good and I love Heath Bars so this is right up my alley. I’m curious what you use the remaining 1/2 cup of sweetened condensed milk for?
I use it in my Lemon Gooey Bars! https://bellyfull.net/2014/12/28/lemon-gooey-bars/
This is so decadent and luxurious I don’t think I’d be able to stop eating it!
Yum! I love toffee and chocolate, what a perfect addition to ice cream!