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Today, July 19th is National Ice Cream Day. It’s celebrated on the third Sunday in July. July is also National Ice Cream Month.

Unlike many foods that I post about, ice cream is one thing that I loved as a kid and still love now.

I remember both grandmothers making ice cream — typically vanilla — in those old fashioned ice cream makers. First, they would make the ice cream mix over the stove. I always asked for different flavors, which was met with frowns and reminders that I could just not eat what was being made…

I usually shut up.

Then, they would pour it into the machine and fill it with rock salt. My cousins and I would sit there and watch it churn. You know what they say about watched pots and all…

Finally, it would be ready. Of course, we couldn’t get any until after dinner but we could wait for the cold old-fashioned vanilla deliciousness. It was a bonding experience for our family.

Now, I have a new-fangled ice cream maker. It’s not quite the same — no family waiting anxiously. I think it’s because ice cream is so readily available at the store, in restaurants, everywhere! They don’t have to wait…who wants to wait for momma and her ice cream? LOL

Maybe this recipe for No-Churn Chocolate Toffee Ice Cream will turn the tide for some of the family. My son doesn’t like chocolate (I don’t understand!) but perhaps the rest of us will wait together anxiously for our next frozen treat.

No-Churn Chocolate Toffee Ice Cream

Ice cream is always a hit at cookouts and picnics. This chocoloate toffee version is simple to make and can be made ahead of time.

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Prep Time 20

Cook Time 5

Freeze Time 4

Total Time 4 25

Course Dessert

Cuisine American

Ingredients

Chocolate Syrup Ingredients:

½ c. water
½ c. white sugar
1/3 c. unsweetened dark cocoa powder
1 t. real vanilla extract
1/8 t. salt

Ice Cream Ingredients:

2 c. heavy cream
1 14- oz. can sweetened condensed milk
1 t. real vanilla extract
1/3 c. chocolate syrup chilled, divided (recipe above)
2/3 c. Heath English Toffee Bits*

Garnish: Additional Heath Toffee Bits and chocolate syrup

*Can be ordered online or substituted with crushed English toffee.

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Instructions

To prepare the chocolate syrup, combine the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat and cool completely. Cover and store in the refrigerator in an airtight container until ready to use.
Pour heavy whipping cream into a large mixing bowl and beat on high until light and fluffy. Use a spatula while mixing to scrape the sides of the bowl to ensure all of the heavy cream is whipped. Set aside.
Pour sweetened condensed milk and vanilla extract into a large bowl and stir to combine. Lighten the condensed milk by gently folding a small amount of the whipped cream into the bowl. Do not overmix. Add the rest of the whipped cream and fold into the mixture until thoroughly combined.
Pour half the whipped cream mixture into a 9”x5” loaf pan and spread into an even layer. Drizzle half the chocolate syrup and spread 1/3 cup of the toffee bits evenly across the top.
Spoon the remaining whipped cream mixture on top and spread until smooth. Repeat process described in Step 4 with the remaining chocolate syrup and toffee.
Insert a butter knife into the mixture at one end of the loaf pan and pull it back and forth across the length of the pan to incorporate the chocolate and toffee throughout. Cover with some plastic wrap and gently press across the top to remove any air bubbles. Place in the freezer for a minimum of four hours, or preferably, overnight.
Remove from freezer 10-15 minutes before serving to soften. To serve, scoop into individual bowls and top with additional chocolate sauce and toffee bits, if desired. Enjoy!