No-Churn Caramel Toffee Chip Cheesecake Ice Cream

• Vegetarian

• Condiments

  • 1/2 cup Caramel sauce

• Baking & Spices

  • 1/4 cup Chocolate chips, mini
  • 1 tsp Vanilla

• Dairy

  • 1 8 oz. bar of cream cheese, light or regular
  • 1 14.5 oz. can Condensed milk, sweetened
  • 1 pint Heavy cream

• Desserts

  • 1/2 cup Toffee pieces

Found on cupcakesandkalechips.com

Description

Ingredients

• One 8 oz. bar of cream cheese (light or regular), at room temperature
• One 14.5 oz. can of sweetened condensed milk
• 1 teaspoon vanilla
• One pint heavy cream, well chilled
• ½ cup toffee pieces
• ¼ cup mini chocolate chips
• ½ cup caramel sauce (storebought or homemade)

Directions

• Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
• Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla until smooth. Set aside.
• In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
• Gently fold the cream cheese mixture into the whipped cream, then gently fold in the toffee pieces and chocolate chips.
• Pour about half of the ice cream mixture into a container that you can freeze and has an airtight lid. Top with about half the caramel sauce and swirl with a knife or spatula. Repeat with the remainder of the ice cream mixture and caramel.
• Cover, and place in the freezer until frozen.