Description
This super easy-to-make no churn ice cream is loaded with coffee flavor and toffee pieces. The perfect no-bake summer treat, and no ice cream maker required!
Ingredients
Scale
- 2 C Heavy Whipping Cream
- 14 Oz (1 Can) Sweetened Condensed Milk
- 2 tsp. Pure Vanilla Extract
- 3 TBSP Espresso Powder
- 1/2 TBSP Dark Cocoa Powder
- 1/4 tsp. Salt
- 1 C. Toffee Chunks
Instructions
- In the bowl of a stand mixer with the whisk attachment, whip cream on high speed until stiff peaks, set aside.
- In a large mixing bowl, stir together the sweetened condensed milk, vanilla, espresso powder, cocoa powder, and salt.
- Stir in 1/3 of the whipped cream.
- Add the sweetened condensed milk mixture back into the remaining whipped cream.
- Gently fold to combine, being careful not to deflate the whipped cream.
- Stir in the toffee chunks.
- Pour into a parchment-lined freezer safe pan and freeze for at least 6 hours, or overnight
- Enjoy!
Notes
- You can sub regular cocoa powder if you don’t have dark!