I was curious about the no‑churn ice cream method and decided to try a salted caramel toffee‑bit version with ingredients I already had on hand.
I was pleasantly surprised by how easy and delicious this turned out to be. It impressed my husband and even I was amazed at the results.
I almost made plain vanilla, but the toffee and caramel were calling my name—so I added them. Homemade ice cream without an ice cream machine is a little bit of kitchen magic.
Ingredients
This recipe uses just a few simple ingredients and is very straightforward.
- Heavy whipping cream and sweetened condensed milk – These create the rich, creamy base for no‑churn ice cream. Do not substitute half‑and‑half. You don’t need extra granulated sugar; the condensed milk and caramel provide enough sweetness.
- Salted caramel sauce, toffee bits, and coarse sea salt – These add the signature flavor and texture.
The coarse sea salt isn’t pictured in the photos.
How to Make No‑Churn Salted Caramel Toffee‑Bit Ice Cream
Combine the heavy whipping cream and sweetened condensed milk in a large mixer bowl. This is the basic no‑churn ice cream base. At this stage you can add flavorings such as a teaspoon of vanilla extract or a handful of chocolate chips—be creative.
Beat the mixture on medium‑high speed for about 5 minutes, until it becomes light and creamy.
Fold in the toffee bits, then gently incorporate the coarse sea salt.
Transfer the mixture to a freezer‑safe container (a loaf pan works well). Spoon salted caramel sauce over the top, then use a knife or spatula to drag the caramel through the mixture, creating swirls.
Cover and freeze for 6–8 hours, preferably overnight, until firm.
When ready to serve, scoop into cones or bowls. This no‑churn ice cream stays soft and creamy and is even better than many store‑bought varieties.
Frequently Asked Questions
Stored tightly wrapped or in an airtight container, the ice cream will keep for about a month, though it’s likely to be enjoyed long before then.
This recipe is designed for no‑churn preparation and wasn’t tested in an ice cream machine. The appeal is that you don’t need one.
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More No Bake Dessert Recipes
- No Bake Cookies and Cream Pie
- No Bake Samoa Cake
- Strawberry Pretzel Salad
- Butterfinger Pie
No Churn Salted Caramel Toffee Bit Ice Cream Recipe
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Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1/2 cup salted caramel sauce
- 1/2 tsp coarse sea salt
- 1 cup toffee bits
Instructions
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Combine whipping cream and sweetened condensed milk in a mixer bowl.
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Beat on medium‑high speed about 5 minutes, until light and creamy.
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Stir in toffee bits, then gently mix in the coarse sea salt.
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Pour into a freezer‑safe container and spoon the caramel sauce over the top.
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Drag the caramel through the mixture to create swirls.
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Cover and freeze 6–8 hours, preferably overnight.
Notes
Nutrition
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Carbohydrates: 57g
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Protein: 6g
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Fat: 36g
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Sugar: 46g
Recipe adapted from kleinworthco.