I am back with another yummy, and easy, recipe for no churn ice cream! A creamy vanilla ice cream, full of toffee chunks, with caramel sauce swirled throughout! And todays recipe is especially special because the toffee I used is from B. toffee. I think the B should stand for BEST. Because it’s the best toffee ever!! So why not add the toffee to some no churn ice cream?! Mmmmm hmmmm!
I stumbled across B. toffee on Instagram and commented on how yummy their toffee looked. B. toffee asked if I would like to work with them, and develop a few recipes using their toffee, and I couldn’t say “Yes” fast enough! Their toffee arrived in a cute little box, perfectly packaged. The perfect gift to send to someone….I mean who wouldn’t want a box of yummy toffee delivered to their door? Just saying. So it took every ounce of self-control not to just eat the box of toffee. But now that I put the toffee in ice cream, it’s game on!
When I was cutting the toffee up into chunks for the ice cream, you could just smell the buttery deliciousness. The toffee has the perfect texture and bite to it. You ain’t gonna break your teeth eating this toffee. The toffee is topped with rich, smooth chocolate and crunchy pecans. Toffee perfection y’all. Toffee perfection.
Toffee Caramel No Churn Ice CreamPrint Recipe
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract (I used Ballard Extracts Vanilla Extract)
- 1 (heaping) cup B. toffee, cut into chunks and pieces
- 1/2 cup caramel sundae sauce, divided
Line a 9x5-inch loaf pan with parchment paper and set aside. Or use reusable ice cream containers if you have them (like I do).
In the bowl of a stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip the cream on medium-high speed until the cream reaches stiff peaks. Stiff peaks are reached once you can hold the whisk upside down with the cream on it, and the cream holds its peak. Do not over whip!
Add the entire can of sweetened condensed milk and the vanilla extract, to the whipped cream. Whip on medium speed until all ingredients are incorporated and the mixture is thick.
Remove the bowl from the mixer and fold the chunks of toffee into the ice cream. Scoop a few large spoonfuls of ice cream into your container or pan and then drizzle caramel sauce on top. Add a few more spoonfuls of ice cream to the pan, and drizzle with more caramel. Continue layering ice cream with caramel, until all the ice cream is added into the pan or containers. Top ice cream with the remaining caramel and any extra chunks of toffee you have.
Place ice cream in the freezer to freeze.
Serve ice cream with more caramel sauce and toffee chunks on top if desired. Ice cream will stay fresh in the freezer for several days.
No shortage of chunks of toffee in this ice cream!
Might as well top off your bowl of ice cream with some more toffee chunks and caramel sauce…
You know what’s better than eating ice cream from a bowl or ice cream cone?? Eating ice cream sandwiched between two, freshly made, Toffee Chunk Cookies! Recipe coming soon!!!!
Y’all gotta check out B. toffee! If you need a gift to send to someone, or if you just want some yummy toffee to eat, B. toffee is where it’s at! What’s your favorite flavor of ice cream? Do you like toffee?? Leave me a comment below and lets chat!