Easy Three Ingredient Toblerone Ice Cream. This recipe is no-churn so no need for an ice cream maker taking up valuable freezer space. This recipe is so simple and easy to make you will be making batch after batch. Naturally gluten free.
Summer means ice cream. Well, ice cream is great at any time of year, but it’s especially welcome in summer. We love ice cream and will always have a couple of tubs, both shop bought and homemade in the freezer.  We far prefer homemade ice cream as it is richer, intenser and you can make exactly the flavour that you want!
Generally regular ice cream recipes need churning as they freeze – the churning prevents large ice crystals forming which would otherwise make it set solid. If you churn as you cool the ice cream will remain soft and scoopable.
There are three approaches to this – either take the tub of cooling ice cream out from time to time and give it a good stir by hand so it freezes but does not solidify.   Use a machine which churns the cooling ice cream – either the ones with a bowl that you freeze in advance – which we rarely have room for in the freezer, or one with a compressor – we don’t have room in the cupboard – the machines are large, cumbersome, heavy, noisy and expensive. Or make no churn ice cream.
No Churn ice cream is the usual winner. A mixture of condensed milk and whipped cream freezes into exactly the right, soft, scoopable, silky smooth consistency, without any need for stirring out the ice crystals by hand or machine as it cools.
The high sugar content of the sticky condensed milk means it doesn’t freeze solid at freezer temperatures, which is why no-churn ice creams work. So quick and easy to make, it means that home-made ice cream can be an even-more frequent treat.
Our latest no churn ice cream uses delicious Toblerone – creamy milk chocolate studded with almonds, honey and nougat pieces. 
The triangular yellow Toblerone box with its red lettering is famous world over, the triangles of chocolate are inspired by the shape of the Matterhorn pictured on the box, but have you ever noticed the bear on the mountain? I’ve only very recently seen it! The bear is the bear of Berne in Switzerland where Toblerone was first made by Theodor Tobler in 1908.
How do I make No Churn Three Ingredient Toblerone Ice Cream?
This is so easy to make that you really don’t need step by step photos, but here we go anyway.
Assemble your three ingredients!
First melt two thirds of the Toblerone in the condensed milk, stirring as the chocolate melts. Set to one side and allow to cool.
Second whip the cream until you have reached the soft peak stage. Use an electric mixer or a stand mixer, or if you’re feeling fit you can whip it by hand. Don’t worry if you overwhip the cream – just fold in a little milk to loosen it.
Third chop the remaining Toblerone into small pieces.
Fourth Gently fold the whipped cream and condensed milk and Toblerone together with a spatula. Try not to knock the air out of the mixture. Then fold in the chopped Toblerone reserving a little for decoration.
Fifth Spoon into a freezer proof container, sprinkle the last of the Toblerone on top and place in the freezer. Leave until frozen.
Our Top Tips for Making Toblerone No Churn Ice Cream
Store in the freezer in an airtight pot – we like Lock and Lock – not pretty but it does the job.
Allow for freeze overnight or at least 6 hours before you eat.
Keep leftover condensed milk in the freezer all ready for the next batch, but beware! Because it never solidifies, it must be in a tightly sealed container, and always kept upright, otherwise it will slowly leak and coat everything with a very sticky layer.  I know. It has happened to me!
How to Rescue Over Whipped Cream
Sad and grainy over-whipped cream on the beaters of an electric whisk
If you over whip the cream so it is stiff and grainy then simply add a few tablespoons of milk and gently fold it in then slowly whisk again until it is the perfect consistency.
This is also a really useful tip to make whipping or double cream go further: slightly over whip it then add milk and gently fold it in. You can add about 20 – 30% by volume depending on the fat content and thickness of the cream, how hard you whip it and how warm your kitchen is.
the same cream with some milk added
How long will No Churn Toblerone Ice Cream keep for?
No Churn Ice Cream is at its best if you keep it for no more than two weeks in a tightly sealed container. I’m fairly confident that if you make this it will all be gone before the 2 weeks are up!
Easy Three Ingredient Toblerone Ice Cream. This recipe is no-churn so no need for an ice cream maker taking up valuable freezer space. This recipe is so simple and easy to make you will be making batch after batch
- 150 ml condensed milk
- 120 g Toblerone
- 300 ml double cream (Heavy cream)
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Put the condensed milk and two thirds of the Toblerone into a small saucepan and heat gently stirring until the chocolate has melted and you have a smooth chocolate mixture. Set to one side and allow to cool.
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Using an electric mixer whip the cream until it holds a peak, but is still soft – if you over whip it, add some milk to soften it.
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Chop up the remaining Toblerone into small pieces.
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Fold the condensed milk mixture and half the chopped Toblerone into the whipped cream until well mixed.
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Dollop into a freezerproof container, scatter the remaining Toblerone pieces over, cover and freeze for 24 hours.
- Leftover condensed milk freezes well before using in the next batch of no churn ice cream.
- If you over whip the cream then add a spoonful of milk to loosen it. This is a useful trick to make cream go a little bit further too!
- No churn ice cream generally keeps for about 2 weeks in an air tight container in the freezer.  I like Lock & Lock containers for practicality.
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If you like this Toblerone no churn ice cream can we also tempt you with our Twix Ice Cream, Pimm’s Boozy Strawberry Syllabub or our Cadbury Creme Egg No Churn Ice Cream?
or our After Eight No Churn Ice Cream Shots
or even our Toblerone profiteroles?
Amy
Oh MY! LOVE the sound of this! Thanks for the whipped cream tip, I’d have never thought to do that.
Helen
Can be useful if you want to stretch the cream a little more. Also useful if you overwhip and want it softer again.
Katie | Healthy Seasonal Recipes
Wow Helen, I had no idea you could make ice cream that way. How cool! And now I know about the bear too. I hadn’t noticed it either.
Helen
So easy to make and so yummy.
Jacque Hastert
This ice cream sounds fantastic! I can’t wait to make it this summer.
Helen
Perfect for a summer treat.
jamie
I’ve been eating a lot of icecream over the holiday weekend, it has been blissful. I have to admit being a proper icecream fiend. Love that you don’t need a machine to make this, it sounds yummy!
Helen
So easy to make and no fuss.
Rebecca K
I had never seen the bear until now, and now cannot help but see it. Amazing. Well this is a total yes, yes and yes for me. Ice cream, Toblerone and easy to make. Perfect.
Helen
Funny how you suddenly see the bear once it’s pointed out.
Linda Holland
No churn ice cream is a great alternative to using an ice cream machine. I find it a lot less fussy and easy to make.
Helen
So easy to make, and always successful.
Grace L
I really should try to make some of this, it looks delicious. I had no idea you could make ice cream so easily.
Helen
Very easy to make Grace, and very yummy.
Fee
Perfect recipe for summer sun, and will keep the kids (and husband) happy.
Helen
Ice-cream is the perfect summer treat for kids and adults alike.
Dannii
I love a no churn ice cream and toblerone flavour is so good. It was everywhere when we were in Bulgaria for some reason.
Helen
Toblerone is perfect for this recipe, hints of honey and nut.
Laura
Now, Helen, this is a great secret. I never thought of using condensed milk for ice cream but it makes sense. Buying a couple of cans tomorrow, and the Toblerone. But I already know the Toblerone will not last if I don’t use it immediately. Too good!
Helen
I would have suggested hiding the Toblerone, but it may be a little difficult to hide such a recognisable chocolate bar.
Bernice
Love the idea of making your own Toblerone ice cream, had no idea it was no easy.
Helen
Really easy and always successful.
Lexi Dixon
No churn ice cream is a brilliant way of making a very delicious looking dessert. My family would love this.
Helen
Delicious and easy are always good factors.
Tammy
brilliant idea to enjoy toblerone, it is so hard to eat in those massive triangles and who doesnt love icecream.
Helen
I find a chunk of Toblerone is a great way of making it last.
Ryan Hughes
One of the best things about summer months is the ice-cream. My favourite is always a local stall with Cornish blueberry. Wonder if I can convince them to make it with Toblerone.
Helen
Summer is perfect for enjoying ice cream.
Vikki
This looks so good! The perfect dessert for summer.
Helen
Lovely and refreshing.
Amy
Amazingly easy to make. And only three ingredients. This sounds so good.
Helen
We do love simple no-churn icecream, so easy.
Kelly Watson
I found I was in heaven, Toblerone ice cream, then I spotted your Creme egg version too, it just gets better. Brilliant homemade ice cream and no fussing.
Helen
Your favourite chocolates in ice cream.
Lennox Butler
This sounds very lovely. Only issue I have with no-churn ice cream is the texture. You don’t get the same whipped consistency, but still very nice.
Helen
It is quite dense, but nice and creamy too.
Sasha Finlay
I do love Toblerone, such a good chocolate. Making your own ice-cream with it is a marvelous idea. No churn is so much easier.
Helen
No fuss and easy to make,
Martha Word
My Grandparents always used to give us Toblerone bars when they saw us, and it was such a treat. Savoring a triangle at a time. I didn’t know it was as old as that, been around a long time. Will have to try out your no churn ice cream, it looks yummy.
Helen
Lovely to nibble on a triangle and make it last.