Toffee Caramel No Churn Ice Cream

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.