It’s really not ice cream season. I get that. But really…. to my kiddos, EVERY DAY is ice cream season! They love this cold treat year around, as does my husband. And me? Well, I love caramel. Like a LOT. And if caramel is involved (especially this extra buttery, smooth and drizzly Homemade Caramel Sauce that is the best ever, scouts honor), I will pretty much eat it on anything.
This No Churn Caramel Toffee Ice Cream is loaded with swirls of homemade caramel, chunks of English Toffee and chocolate bits, and the creamiest vanilla base you will ever try. Trust me when I say, you owe it to yourself to whip up a batch of this, and enjoy it all cozied-up on the sofa with a blanket and your favorite film.
Tips to Make This Homemade No Churn Caramel Toffee Ice Cream
Here’s the thing about no churn ice cream: it can be a little rich at times. When heavy cream as the base for anything, this can be the case. Cutting it with some half and half takes that over-richness down a peg, without sacrificing flavor or texture. This rivals your favorite store bought brand, and the vanilla base is the perfect blank slate to create pretty much any flavor that you can dream up! I will be posting more and more ice cream recipes as warmer weather approaches, and I’d love to hear the flavors that you’d like to see in the comments below.
What you will need to make this No-Churn Caramel Toffee Ice Cream:
Heavy Cream
Half and Half
Sweetened Condensed Milk (Eagle Brand is my go-to)
Pure Vanilla Extract
Caramel Sauce (homemade or store-bought, I love this brand if you go store bought)
English Toffee Pieces (This brand is my favorite, I use it in so many of my recipes!)
Why you should make the Caramel before you make the ice cream:
Ok, there are some good brands of store bought caramel. Caramel is pretty all-around amazing, but due to the nature of how easy it is to whip up, I always recommend homemade over store-bought. It takes three ingredients and ten minutes to make your own caramel that you can store in the fridge for whatever goodies you plan to douse it in.
I regularly make Brioche French Toast, and this caramel sauce gets drizzled right over the top and is absolutely incredible! You do not need a candy thermometer or any other special equipment; just a medium sized sauce pan, a solid whisk, and a wooden spatula will work perfectly. The ingredients are granulated sugar, butter, and heavy cream. The key to perfect caramel is constantly mixing, so you need to commit for the full cook time! And if lumps persist, don’t despair: simply pop it back onto the heat and whisk well until they slowly melt away.
It’s good to store this no churn caramel toffee ice cream in a covered container to keep freezer burn away. This container is similar to one I have and use often!
I hope you love this ice cream! Let me know in the comments below, and I’d love for you to leave a 5 star rating if you are so inclined. This helps other potential bakers know which recipes are tried and true, and it gives me a nice boost in trustability. 🙂
Tag me if you make it! -> #HHBBAKES
OX,
Heather
No-Churn Caramel Toffee Ice Cream
Ingredients
- 1 ½ cups heavy cream
- ½ cup half and half
- 1 14oz can sweetened condensed milk
- 2 teaspoon pure vanilla extract
- ¼ cup caramel sauce
- ¾ cup English toffee bits
- Additional caramel and toffee bits for topping, if desired
Instructions
- Place heavy cream in a bowl and whip until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk, half-and-half, and pure vanilla extract.
- Add the condensed milk mixture to the heavy cream, and fold in. You may need to whisk it a bit at the end to ensure that it is lump free.
- In a separate bowl, combine the sweetened condensed milk, half-and-half, and pure vanilla extract.
- Mix in the caramel, and then fold in the toffee bits.
- Pour ice cream into a freezer safe pan, and top with swirls of caramel and more toffee bits. Let it set for several hours, preferably overnight. Serve and enjoy!
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