Chocolate Chip Toffee Ice Cream (Vegan)
This ice cream is a combination of creamy vanilla ice cream, chocolate and toffee pieces and swirls of melted chocolate. It’s dairy free, egg free, nut free and no churn. Enjoy this chocolaty toffee goodness.
I love being able to make my own ice cream. Its not always easy to find a non dairy ice cream that you like, in flavors you like, or in flavors that you are craving in the moment. When you make your own, you get exactly what you want and how you want it. Having a basic recipe on hand allows you to do just that, make it how you want based on your cravings in that moment. The only downfall is waiting the 6 hours to overnight for it to set.
What you will need:
Believe it or not, it is as simple as combining plant based heavy cream and plant based sweetened condensed milk. It was difficult finding anything other than coconut based sweetened condensed milk. Not wanting everything to taste like coconut, I went about making my own. Feel free to use my recipe or go out and buy a can of whatever sweetened condensed milk you choose.
This particular recipe has toffee bits in it. This is another item I have a homemade recipe for. Dairy free toffee is extremely difficult to find (at least it is for me) so I learned how to make it myself. Feel free to use the toffee recipe on the blog or purchase some. Whatever toffee you choose will work, its your ice cream, make it exactly how you want.
- plant based heavy cream
- plant based sweetened condensed milk
- chocolate (chips and/or bars) – I used Lindt Excellence 70%
- toffee
How to:
Making this ice cream could not be easier. Whip-up the heavy cream to soft peaks, whip-up the sweetened condensed milk then fold the two together. Fold in the chocolate and toffee, swirl in the melted chocolate and about 6 hours later we have ice cream – sweet, creamy, luscious ice cream.
Helpful tools/tips
Make sure to keep the heavy cream cold until you are ready to use it as it whips up better cold. You can store this in whatever container you chose. I store mine in a 6x6x2 glass container with lid (it holds about 4 cups) but any storage container should work.
Alright, let’s get started. Please make and enjoy!
Chocolate Chip Toffee Ice Cream (Vegan)
Ingredients
- 1 cup/ 8oz plant based heavy cream ( cold)
- 1 cup/ 8 oz. plant based sweetened condensed milk – purchased or homemade (see my homemade sweetened condensed milk with oat milk recipe)
- ½ cup chopped chocolate (I used Lindt Excellence 70%)
- ½ cup toffee pieces – purchased or homemade (see my homemade toffee bits recipe)
- 2 tbsp each of chopped chocolate and toffee bits to scatter on top
- 100 grams dairy free chocolate – melted ( will be swirled through the ice cream) (I used Lindt Excellence 70%) 1 bar
Instructions
- Melt the 100 grams of chocolate – this can be done on the stove top or in the microwave, set aside.
- In one bowl, blend the 1 cup of plant based heavy cream with a hand mixer on high until soft peaks are achieved. In a second bowl, blend the sweetened condensed milk with a hand mixer on high for 1 minute.
- Add the sweetened condensed milk to the heavy cream and fold them together. Once well blended, fold in the chopped chocolate and toffee bits.
- Pour half of the ice cream in your container of choice (you can use a loaf pan, I use a 6x6x2 glass container). Place dollops of half of the melted chocolate randomly on the ice cream and swirl it through, pour the rest of the ice cream into the container, dollop the rest of the melted chocolate on to the ice cream and swirl it through. Scatter the 2 tbsp of reserved chocolate and the 2 tbsp of reserved toffee bits on top, cover and and place in the freezer. Allow to set 6 to 8 hours in the freezer (I usually just leave it overnight).
