It’s summertime and the heat is on! I’ve been making all sorts of ice cream with my keto condensed milk recipe and this one will be a crowd-pleaser. This no-churn chocolate toffee ice cream is so rich and decadent that I’ve made it several times already, no shame.

I’ve recently purchased this container for my ice cream and it’s been working out perfectly! It fits in the door to save space and the shape allows me to really get perfectly shaped ice cream scoops every time.

Also, you’ll want to use allulose for these ice cream recipes as it helps to keep the ice cream from getting so hard that it’s not scoopable.

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No-Churn Chocolate Toffee Ice Cream

Chocolate Syrup Ingredients:
½ c. water
½ c. allulose
1/3 c. unsweetened dark cocoa powder
1 t. real vanilla extract
1/8 t. salt
Ingredients:
2 c. heavy cream
1 ½ cup keto condensed milk (allowed the butter to brown like in my recipe instructions)
1 t. real vanilla extract
1/3 c. keto chocolate syrup, chilled, divided (recipe above, but you could also use the one linked)
Optional: ½ cup chopped walnuts

Other Ice cream recipes to try:

Make sure to try my Strawberry Cheesecake Ice Cream too!

No-Churn Chocolate Toffee Ice Cream

Chocolate Lovers will surely enjoy this scrumptious No-Churn Chocolate Toffee Ice Cream.

Print Pin Rate

Prep Time: 20

Cook Time: 5

Additional Time: 4

Total Time: 4 25

Servings:

Calories: 288kcal

Author: Iva Ursano

Ingredients

Chocolate Syrup Ingredients:
½ c. water
½ c. allulose
1/3 c. unsweetened dark cocoa powder
1 t. real vanilla extract
1/8 t. salt
Ingredients:
2 c. heavy cream
1 ½ cup keto condensed milk allowed the butter to brown like in my recipe instructions
1 t. real vanilla extract
1/3 c. chocolate syrup chilled, divided (recipe above)
Optional: ½ cup chopped walnuts

Instructions

To prepare the chocolate syrup, combine the water, allulose, cocoa powder, vanilla extract, and salt in a small skillet set over medium heat. Whisk vigorously until the allulose 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 keto condensed milk and vanilla extract into a large bowl and stir to combine. If your condensed milk is too thick, thin it 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 1.5-quart ice-cream freezer pan and spread into an even layer. Drizzle half the chocolate syrup and sprinkle some walnuts, if using.
Spoon the remaining whipped cream mixture on top and spread until smooth. Repeat process described in Step 4 with the remaining chocolate syrup and nuts.
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 nuts throughout. If using a generic pan, 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 nuts, if desired. Enjoy!