Easy Chocolate Toffee Ice Cream

Pour the heavy cream into a large mixing bowl and beat on high speed until light and fluffy. Use a spatula occasionally to scrape down the sides of the bowl so all the cream whips evenly.

In a separate bowl, stir together the sweetened condensed milk and vanilla extract.

Gently fold a small amount of the whipped cream into the condensed milk mixture to lighten it. Then fold in the remaining whipped cream until fully combined. Be careful not to overmix.

Spread half of the ice cream mixture into a 9 x 5-inch loaf pan. Drizzle half of the chocolate syrup over the top and sprinkle with about 1/3 cup of toffee bits.

Spread the remaining ice cream mixture on top. Drizzle with the remaining chocolate syrup and sprinkle with the remaining toffee bits.

Insert a butter knife into the mixture and gently swirl back and forth through the loaf pan to marble the chocolate and toffee throughout the ice cream.

Cover with plastic wrap and gently press the wrap against the surface to remove air pockets.

Freeze for at least 4 hours, or overnight for best texture.

Let the ice cream sit at room temperature for 10 to 15 minutes before scooping and serving.