Easy no churn Toffee Caramel Ice Cream requires no eggs or ice cream maker! It takes less than 10 minutes prep and can be customized with your own add-ins!
Homemade ice cream is really easy to make at home, and no eggs or ice cream maker are required! Plus, it can be made in less than 10 minutes right in your blender! After freezing for 6 hours, you’ll have rich and creamy ice cream!
The no-churn vanilla ice cream base recipe I use is adapted from Cook’s Country’s recipe. Using this base, you can customize it with your favorite add-ins. The ice cream flavor possibilities are truly endless!
Inspiration for this recipe is from my favorite ice cream from Smiths/Kroger: Private Selection™ English Toffee Caramel Ice Cream. The ice cream starts with premium vanilla ice cream swirled with a rich and sweet caramel sauce and English Toffee pieces. It’s so delicious!
Toffee Caramel Ice Cream Ingredients
This easy no churn toffee caramel ice cream starts with a 3-ingredient vanilla ice cream base blended in a blender. Then, add few additional ingredients to increase the depth of flavor and to make the ice cream scoopable right from the freezer. Finally, add mix-ins to customize the ice cream flavor.
3-Ingredient Ice Cream Base
No churn vanilla ice cream starts with a three ingredient ice cream base: heavy whipping cream, sweetened condensed milk, and vanilla extract.
When blending heavy whipping cream in the blender, it creates a light and airy texture similar to the texture of using an ice cream maker. Because we are using whipping cream, we do not need to create a custard base with milk and eggs. It’s such a great shortcut!
The next ingredient we are using in the base is sweetened condensed milk. Sweetened condensed milk is cooked and most of the water is removed. Because it does not have a lot of water content, this helps us achieve a smooth and silky ice cream that is not icy or gritty when it freezes.
Finally, vanilla extract is used to flavor the ice cream. Additionally, if the vanilla extract used is made with alcohol, the alcohol will help keep the ice cream soft. If your vanilla does not contain alcohol, do not fret! We will be including other ingredients to keep your ice cream soft and scoopable!
No Churn Ice Cream Softeners
Sometimes when making ice cream at home, the ice cream will freeze into a hard, solid rock. It’s so disappointing when this happens! When you are waiting for the ice cream to thaw enough to scoop it, it can feel like torture!
To prevent this from happening, this recipe uses liquid sweeteners that stay pliable in the freezer.
Along with the sweetened condensed milk, this recipe calls for 1/4 cup of light corn syrup. These two liquid ingredients provide sweetness while also keeping the ice cream smooth and scoopable from the freezer.
TIP: In the grocery store, light corn syrup can usually be found near the breakfast syrups.
For this recipe, you will need a few pantry ingredients: milk, sugar, salt. These ingredients are not essential to the recipe, but I always add them. I really prefer the flavor and final texture these ingredients provide.
TIP: Salt brings out the best flavor in any food. It can even make sweet foods taste sweeter; that’s why we add a pinch of salt in baking and desserts.
Adding a small amount of milk helps lighten the final texture of the ice cream, and it also provides fresh flavor.
Toffee Caramel Ice Cream Add-Ins
To make this ice cream like my favorite Private Selection™ English Toffee Caramel Ice Cream, we will be adding toffee pieces and caramel.
Making your own toffee and caramel is very simple and fast at home. If you have a favorite recipe for these ingredients, feel free to make your own! Making them at home really elevates the ice cream!
To keep the preparation really easy, I used store bought Hershey’s Caramel Topping and Heath Milk Chocolate English Toffee Baking Bits.
Toffee Caramel Ice Cream Equipment
One piece of equipment you won’t need with this recipe is an ice cream maker! Since I’ve found this recipe, I’m not sure if I’ll ever buy one.
For this recipe, you will need a blender. I have a Vitamix blender, and I like it fairly well. Although, if I’m being honest, I don’t know if I would buy it again. I don’t love the square shape of the blending canister because food gets stuck in the corners. If I bought a new blender, I’d buy a rounder one like this low-profile Vitamix blender.
To freeze your ice cream, you will need a 9″ x 5″ loaf pan. I have had the best freezing and texture results from using this size of pan. However, if you don’t have a loaf pan, you can also use an 8″ x 8″ baking dish.
Finally, you’ll need an ice cream scoop. I really love using the flat spade ice cream scoops, but this one is great too, if you are looking for a more traditional ice cream ball shape.
Toffee Caramel Ice Cream Preparation
Ice cream made with an ice cream makers churn the ice cream as it freezes to help incorporate air. Blending the whipping cream in a blender serves the same function in this no churn ice cream. As the heavy whipping cream is blending, air incorporates into the mixture.
To make the ice cream, first, add chilled heavy whipping cream to the blender, and blend for 1-2 minutes until soft peaks form. Using a rubber spatula, scrape down sides of the blender, and continue blending heavy cream, for about 15 seconds, until stiff peaks form. You’ll know you have stiff peaks because the mixture will no longer blend.
Next, add condensed milk, milk, light corn syrup, sugar, vanilla extract, and salt to the blender. Using the rubber spatula, scrape down the sides of the blender again, and lightly mix the ingredients. Continue processing all ingredients in the blender until thoroughly combined, for about 30 seconds, scraping down sides of blender as needed.
Then, we’ll layer the ice cream mixture with the add-ins. To your loaf pan or baking dish, add half of the cream mixture into a loaf pan. Sprinkle the cream in the loaf pan with half of the toffee bits and caramel sauce.
Pour the remaining cream mixture on top of the caramel and toffee. Then, top the cream with the remaining toffee bits and caramel sauce. Using a butter knife swirl the cream mixture to incorporate the toffee and caramel.
To prevent crystals from forming on top of the ice cream, press plastic wrap against the surface of the ice cream. Then, freeze the ice cream for a minimum of 6 hours, or overnight, for best results.
Serving No Churn Caramel Toffee Ice Cream
To serve the ice cream, remove the plastic wrap from the ice cream. Using an ice cream scoop, portion the ice cream into serving bowls. Top with additional toffee bits, caramel, whipped cream, and serve!
Use a blender instead of a stand mixer.
For a thick and airy texture, blend the mixture with a blender. If you use a stand mixture, you may incorporate too much air into the mixture which results in a frozen whipped cream texture as opposed to a thick ice cream texture.
Use chilled heavy whipping cream.
Because we are blending the mixture, it’s important to use chilled heavy cream. Blenders warm up mixtures more than a stand mixer would. So, starting with cold whipping cream will help the mixture not overheat and whip better and faster.
Scrape sides of blender whenever mixture stops blending.
The ice cream mixture can become very thick. Depending on the power of your blender, you many need to scrape down the sides of your blender more often if the mixture stops blending.
Want More Sweet Frozen Treats?
If you love this recipe for easy no churn Toffee Caramel Ice Cream, check out some of my other sweet frozen treats:
- Cherries Jubilee with Vanilla Ice Cream
- Frozen Chocolate Peanut Butter Pretzel Bites
- Copycat Taco Bell Pina Colada Frutista Freeze
To find a full list of all my dessert ideas, click here.
Thank you for stopping by and reading! I hope you try this recipe and let me know below, on Facebook, Instagram, or Pinterest, how it went! Be sure to let me know if you tried any other add-ins! I’d love to hear about what combos you try!
No Churn Caramel Toffee Ice Cream
- 2 ½ cups Heavy Cream chilled
- 14 oz Sweetened Condensed Milk
- 1/4 cup Milk
- 1/4 cup Light Corn Syrup
- 2 tbsp Sugar
- 1 tbsp Vanilla Extract
- 1/4 tsp Table Salt
- 4 oz Toffee Bits
- 4 oz Caramel Sauce
- Add chilled heavy cream to a blender, and blend until soft peaks form (about 1-2 minutes). Using a rubber spatula, scrape down sides of blender, and continue blending heavy cream until stiff peaks form (about 15 seconds).
- Next, add condensed milk, milk, light corn syrup, sugar, vanilla extract, and salt to the blender. Using the rubber spatula, scrape down the sides of the blender again, and lightly mix the ingredients. Continue processing all ingredients in the blender until thoroughly combined, for about 30 seconds, scraping down sides of blender as needed.
- Add half of the cream mixture into a loaf pan. Sprinkle the cream in the loaf pan with half of the toffee bits and caramel sauce. Pour the remaining cream mixture on top of the caramel and toffee. Then, top the cream with the remaining toffee bits and caramel sauce. Using a butter knife swirl the cream mixture to incorporate the toffee and caramel.
- Press plastic wrap against the surface of the ice cream, and freeze the ice cream for a minimum of 6 hours.
- Scoop ice cream into serving bowls, and if desired, top with additional caramel and toffee bits. Serve and enjoy!
One Reply to “Easy No Churn Toffee Caramel Ice Cream”
You must have had me in mind when you made this one!! Toffee, caramel, and no churn. I’m IN!!