No-Churn Nutella Toffee Ice Cream

Why You’ll Love This Recipe

This No-Churn Nutella Toffee Ice Cream is incredibly easy to make and requires no special equipment, making it perfect for anyone looking to create a delicious homemade dessert with minimal effort. The creamy base is made with just three ingredients, and the Nutella swirls add a rich, velvety chocolate-hazelnut flavor. The toffee bits add the perfect amount of crunch and caramelized sweetness, balancing out the creamy and chocolatey elements. Plus, you can customize this ice cream with more toppings or mix-ins to suit your taste!

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup Nutella
• 1/2 cup toffee bits (or crushed toffee candy bars)
• 1 teaspoon vanilla extract (optional, for added flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Whip the Cream: In a large mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
2. Combine the Sweetened Condensed Milk and Nutella: In a separate bowl, mix the sweetened condensed milk and Nutella together until smooth and well-combined. You can also add vanilla extract at this point for extra flavor.
3. Fold the Cream into the Nutella Mixture: Gently fold the whipped cream into the Nutella mixture using a spatula. Be careful not to deflate the whipped cream; the goal is to keep the mixture light and fluffy.
4. Add the Toffee Bits: Once the whipped cream and Nutella mixture are well combined, fold in the toffee bits, reserving a few for topping if desired.
5. Freeze the Ice Cream: Pour the mixture into a loaf pan or an airtight container. Smooth the top with a spatula and sprinkle any remaining toffee bits on top. Cover with plastic wrap or a lid and freeze for at least 4 hours, or until the ice cream is firm.
6. Serve: Once the ice cream is fully set, scoop into bowls or cones and enjoy!

Servings and Timing

• Servings: 6-8 servings
• Prep time: 10 minutes
• Freezing time: 4 hours (or overnight)
• Total time: 4 hours 10 minutes

Variations

• Nutella and Peanut Butter: For a peanut butter twist, swirl in some peanut butter alongside the Nutella, or fold in crushed peanuts for extra crunch.
• Add More Mix-ins: Customize the ice cream by adding chocolate chips, chopped hazelnuts, or a drizzle of caramel sauce for added flavor and texture.
• Make It Dairy-Free: Use coconut cream or any non-dairy heavy cream substitute for the whipping cream, and opt for a dairy-free sweetened condensed milk to make the ice cream dairy-free.
• Toffee Variations: If you can’t find toffee bits, crush up your favorite toffee candy bars (like Heath or Skor) or even use caramelized sugar for a different twist.

Storage/Reheating

• Storage: Store leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Be sure to press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
• Reheating: Since this is no-churn ice cream, there’s no need to worry about reheating, but if it gets too hard in the freezer, let it sit at room temperature for a few minutes to soften before serving.

FAQs

Can I make this ice cream without an electric mixer?

Yes, if you don’t have an electric mixer, you can whisk the cream by hand, though it will take longer to reach stiff peaks. Alternatively, you can use a hand-held whisk or a stand mixer if you have one.

Can I use Nutella with a different flavor?

Yes, you can swap Nutella with other spreads, such as peanut butter, almond butter, or a chocolate hazelnut spread from another brand. Just make sure to choose a spread that’s similar in texture to Nutella for the best consistency.

How can I make this ice cream sweeter?

If you prefer your ice cream sweeter, you can add an extra tablespoon of sugar or sweetened condensed milk, or drizzle in more honey or maple syrup to taste.

Can I use a different kind of candy in place of toffee bits?

Yes, you can substitute toffee bits with other mix-ins like crushed cookies, candy bars (like Snickers or Reese’s), or even caramel chunks for a different flavor profile.

Can I make this ice cream without toffee?

Of course! If you prefer a simpler version, you can make Nutella ice cream without the toffee bits. You can also replace them with any other mix-ins you like, such as chopped nuts or mini marshmallows.

Can I make this ice cream in advance?

Yes, this no-churn ice cream can be made ahead of time and stored in the freezer for up to 2-3 weeks. Just make sure to cover it well to prevent freezer burn.

How long does it take for the ice cream to freeze?

It typically takes about 4 hours for this ice cream to freeze to a firm consistency, but for the best texture, you can leave it in the freezer overnight.

Can I use a different sweetened condensed milk?

If you prefer a dairy-free version, you can find sweetened condensed coconut milk in stores, or you can make your own using coconut milk and sugar.

Conclusion

No-Churn Nutella Toffee Ice Cream is the ultimate easy and indulgent dessert that brings together the irresistible flavors of Nutella and toffee in a creamy, no-churn base. With just a few simple ingredients and no special equipment needed, you can create a rich, decadent ice cream that everyone will love. Whether you’re serving it at a party or enjoying it on a cozy night in, this homemade ice cream is sure to become a new favorite in your dessert rotation!

No-Churn Nutella Toffee Ice Cream

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Turkey Lentil Soup is a hearty, nutritious dish combining lean turkey, protein-packed lentils, and vegetables in a flavorful broth, perfect for a cozy, filling meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

1. 1 lb ground turkey (or turkey breast, chopped)
2. 1 cup dried lentils, rinsed
3. 1 medium onion, chopped
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 1 can (14.5 oz) diced tomatoes
8. 6 cups low-sodium chicken or vegetable broth
9. 1 teaspoon ground cumin
10. 1 teaspoon ground turmeric
11. 1/2 teaspoon ground cinnamon (optional)
12. 1 teaspoon dried thyme
13. 1 bay leaf
14. Salt and pepper, to taste
15. 1 tablespoon olive oil
16. 1 tablespoon fresh lemon juice (optional, for added brightness)
17. Fresh parsley or cilantro, for garnish (optional)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.

1. Add minced garlic, cumin, turmeric, cinnamon (if using), and dried thyme. Cook for another 1-2 minutes until fragrant.
2. Add ground turkey, cooking and breaking it up until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
3. Pour in the broth, diced tomatoes (with juices), lentils, and bay leaf. Stir to combine and bring to a simmer.
4. Reduce heat to low, cover, and simmer for 30-40 minutes until lentils are tender. Add additional broth or water if soup becomes too thick.
5. Once lentils are cooked, remove the bay leaf. Adjust seasoning with salt, pepper, or spices, and add fresh lemon juice if desired.
6. Serve hot, garnished with fresh parsley or cilantro.

Notes

1. For a spicier version, add cayenne pepper, chili flakes, or a chopped jalapeño.
2. Use ground chicken or diced turkey breast as a leaner protein option.
3. To make it vegetarian, omit the turkey and add extra lentils or vegetables like zucchini, sweet potatoes, or mushrooms.
4. For a creamier texture, add 1/2 cup of coconut milk at the end of cooking.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 7g
• Sodium: 650mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 12g
• Protein: 25g
• Cholesterol: 60mg