Chocolate Chip Toffee Bits Ice Cream

Chocolate Chip Toffee Bits Ice Cream is exactly that – a homemade vanilla ice cream fully loaded with miniature chocolate chips and toffee bits.

I tried a few different methods of making chocolate chip ice cream before I decided to try simply using itty bitty miniature chocolate chips. Trying those mini chips was a game-changer.

Having discovered that little secret, I made a couple of batches of awesome chocolate chip ice cream in a row, before hitting on the idea of also adding in what was left in a bag of toffee bits after I made these Chocolate Toffee Fudge Brownies.

That ice cream was a late-night treat that we made on a whim. It turned out to be a fantastic flavor combination and we liked it so much, my husband requested the same flavor again last night when we were making ice cream again.

We’ve been making this ice cream for six years now and it is still a family favorite.

For one heck of an awesome dessert, I recommend serving a scoop this ice cream over brownies with plenty of chocolate sauce poured over the top.

Chocolate Chip Toffee Ice Cream

Whisk together the cream, milk, sugar, vanilla, and salt.

Pour into the ice cream maker and churn according to the manufacturer’s instructions.

Add the chocolate chips and toffee bits, just before the ice cream finishes churning.

Serve immediately for soft-serve ice cream or transfer to an airtight container and store in the freezer until ready to scoop.

Chocolate Chip Toffee Bits Ice Cream

5 from 1 vote

Print Pin Rate

Servings: 8 1/2 cup servings

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2/3 cup sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon fine sea salt
• 3/4 cup miniature semi sweet chocolate chips
• 1/2 cup heath toffee bits

Instructions

• Whisk together cream, milk, sugar, vanilla and salt. Freeze according to the manufacturer's instructions. Add the chocolate chips and toffee bits, just before the ice cream finishes churning. Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve. Enjoy!

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{originally published 4/23/14 – recipe notes and photos updated 6/24/20}