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
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.
This will only work with cream that is slightly grainy, if it has split keep whipping and make homemade butter with it.
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 No Churn Toblerone Ice Cream
- 150 ml (0.5 cups) condensed milk
- 120 g (120 g) Toblerone
- 300 ml (1.25 cups) double cream ((Heavy cream))
- 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.
- 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.
- Chop up the remaining Toblerone into small pieces.
- Fold the condensed milk mixture and half the chopped Toblerone into the whipped cream until well mixed.
- 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.
or even our Toblerone profiteroles?