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. Its dairy free, egg free, nut free and no churn. Enjoy this chocolaty, toffee goodness.
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).