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No-Churn Mocha Toffee Cheesecake Ice Cream

This No-Churn Mocha Toffee Cheesecake Ice Cream is made with only 6 ingredients! This easy cheesecake ice cream is swirled with hot fudge and toffee bits, and requires no ice cream maker! 

Serves 10     adjust servings

Preparation 5m Total Time

Ingredients

  • 2 cups (1 pint) heavy whipping cream
  • 8 ounces (1 container) cream cheese, softened
  • 14 ounces (1 can) sweetened condensed milk
  • 1 tablespoon vanilla bean pasta
  • 1 cup toffee bits
  • 1 cup hot fudge sauce, warmed slightly
  • Mini chocolate chips (optional)

Instructions

  1. In a large cold bowl, whip the heavy whipping cream on high speed for about 5-7 minutes or until stiff peaks form.
  2. In a separate medium bowl, combine the cream cheese, sweetened condensed milk, and vanilla until blended. Fold in the toffee bits.
  3. Gently fold the cream cheese mixture into the whipped cream until just combined.
  4. Pour half of the mixture into a freezer-safe container (I used a bread pan). Drizzle with half of the hot fudge sauce. Pour in the remaining ice cream, drizzle with the remaining hot fudge, then top with more toffee bits and mini chocolate chips (if desired).
  5. Cover the container with plastic wrap and freeze for at least 8 hours, preferably overnight.

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Recipe Notes

 

© 2017 The Crumby Kitchen. All rights reserved.
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