Did you know that July is National Ice Cream Month? It’s steaming hot where I live, so ice cream is always a welcome treat!
Last year, I learned how to make a delicious no churn ice cream, so I was excited to try again this year.
So I decided to try a chocolate ice cream. And WOW! Is this one sweet, you seriously just need a little, because it packs a sweet, chocolaty wallop!
Enjoy these other sweet treats during this boiling hot month!
- Blueberry Ginger Ice Cream Floats by Cindy's Recipes and Writings
- Chocolate Bread Ice Cream Sundaes by Karen's Kitchen Stories
- Chocolate Ice Cream Sandwich Squares by Family Around the Table
- Chocolate Peanut Butter Ice Cream Sandwiches by The Redhead Baker
- Chocolate Peanut Butter Nice Cream by Simple and Savory
- Cookies and Cream Ice Cream Cake by Cooking with Carlee
- Grilled Pineapple Ice Cream by Caroline's Cooking
- Homemade Fresh Strawberry Ice Cream by Jolene's Recipe Journal
- Homemade Vanilla Ice Cream Sandwiches by Tip Garden
- No Churn Chocolate Toffee Ice Cream by Amy's Cooking Adventure
- No Churn Coffee Caramel Crunch Ice Cream by Hezzi-D'sBooks and Cooks
- No Churn Watermelon Swirl Ice Cream by Daily Dish Recipes
- Purple Haze Jam Ice Cream by A Day in the Life on the Farm
- Roasted Watermelon-Fennel Ice Cream by Culinary Adventures with Camilla
- Triple Chocolate Ricotta Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vietnamese Coffee Chocolate Chip Ice Cream by Books n' Cooks
No Churn Chocolate Toffee Ice Cream
2 cups (1 pint) heavy cream
14 oz sweetened condensed milk
½ cup dark cocoa powder, sifted
¼ cup chocolate syrup
¼ cup crushed toffee bits
Whip the cream until stiff peaks form (take care not to overbeat, otherwise, enjoy your butter (here’s what you can do with it!))
In a separate bowl, stir together the sweetened condensed milk, cocoa powder, and syrup.
Gently fold the chocolate mixture into the whipped cream until combined. Fold in the toffee bits.
Pour the ice cream mixture into a freezer-safe bowl. Cover gently with plastic wrap and the container’s lid (or foil). Freeze for 6 hours or overnight, then scoop & serve!