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!
Keyword cheesecake ice cream
Prep Time 20minutes
Freezing Time 8hours
Total Time 8hours20minutes
2cups(1 pint) heavy whipping cream
14ounces(1 can) sweetened condensed milk
1tablespoonvanilla bean pasta
1cuphot fudge saucewarmed slightly
Mini chocolate chipsoptional
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.