Ingredients
Equipment
Method
Preparation Steps
- Chill your mixing bowl and whisk in the freezer for about 10 minutes to ensure optimal whipping.
- Pour heavy whipping cream into the chilled bowl and whip with an electric mixer until stiff peaks form, about 3 to 5 minutes.
- In a separate bowl, combine sweetened condensed milk, vanilla bean paste, and optional salt. Mix until well blended.
- Gently fold the whipped cream into the condensed milk mixture with a spatula, maintaining an airy texture.
- Fold in the toffee bits or crushed Heath Bar until evenly distributed.
- Transfer the mixture to a loaf pan or airtight container, smoothing the top.
- Freeze the mixture for at least 6 hours or overnight.
- When ready, let ice cream sit at room temperature for 5 to 10 minutes before serving.
Nutrition
Notes
This No Churn Crème Brûlée Ice Cream is egg-free and gluten-free, making it suitable for various dietary needs. Customize with your favorite toppings as desired.
