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! 
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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! 
Course Dessert
Cuisine American
Keyword cheesecake ice cream
Prep Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 20 minutes
Servings 10
Calories 767kcal
Author Erica

Ingredients

  • 2 cups (1 pint) heavy whipping cream
  • 8 ounces 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

  • In a large cold bowl, whip the heavy whipping cream on high speed for about 5-7 minutes or until stiff peaks form.
  • In a separate medium bowl, combine the cream cheese, sweetened condensed milk, and vanilla until blended. Fold in the toffee bits.
  • Gently fold the cream cheese mixture into the whipped cream until just combined.
  • Pour half of the mixture into a freezer-safe container (I used a bread loaf 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).
  • Cover the container with plastic wrap and freeze for at least 8 hours, preferably overnight.

Notes

 

Nutrition

Calories: 767kcal | Carbohydrates: 57g | Protein: 9g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 201mg | Sodium: 295mg | Fiber: 1g | Sugar: 48g