Name: No Churn Crème Brûlée Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American with French inspiration
Ingredients: 2 cups heavy whipping cream; 1 (14 oz) can sweetened condensed milk; 1 tbsp vanilla bean paste; ½ cup toffee bits or crushed Heath Bar pieces; Optional pinch of salt

There’s something magical about crème brûlée—the crack of the caramelized sugar crust, the silky vanilla custard underneath, and that rich, luxurious flavor that makes every spoonful feel like a special occasion. Now, imagine capturing all that decadence in a frozen dessert. That’s exactly what this No Churn Crème Brûlée Ice Cream delivers. It’s indulgent, creamy, and filled with those signature vanilla and caramel notes we all love, but without the need for an ice cream maker or complicated techniques.

This No Churn Crème Brûlée Ice Cream recipe is inspired by Hayley Parker’s genius from her cookbook Two in One Desserts. The idea is simple but brilliant: take two beloved desserts—crème brûlée and ice cream—and blend them into one easy, impressive treat. And when we say easy, we mean it. You’ll only need a handful of ingredients, most of which are pantry staples, and the process couldn’t be more straightforward.

What really takes this ice cream to the next level is the vanilla bean paste and the crunchy bits of toffee. The vanilla bean paste gives that deep, true vanilla flavor you’d expect from a classic crème brûlée, while the toffee bits add the perfect burnt-sugar crunch, echoing the dessert’s signature crackly top. You can even substitute Heath Bar pieces if toffee bits aren’t readily available—they’ll add a subtle hint of chocolate that complements the caramel beautifully.

This No Churn Crème Brûlée Ice Cream is perfect for hot summer days when turning on the oven sounds like a bad idea, or for those times when you want a show-stopping dessert with minimal effort. It’s rich and creamy, but light enough to keep you coming back for another scoop. Whether you’re serving it at a dinner party or sneaking a spoonful straight from the freezer (no judgment), this no churn crème brûlée ice cream is sure to become a new favorite in your dessert rotation.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this no churn crème brûlée ice cream, but let’s start with the obvious: it’s incredibly easy to make. There’s no need for an ice cream machine, no tempering of eggs, and no fussing with hot sugar. Just a few simple steps and a little patience while it freezes, and you’ve got a gourmet dessert on your hands.

This ice cream also hits all the right notes when it comes to flavor and texture. It’s smooth, velvety, and rich thanks to the sweetened condensed milk and heavy cream base. The vanilla bean paste brings in that luxurious, floral vanilla flavor reminiscent of a classic French crème brûlée, while the toffee bits add a satisfying crunch that mimics the caramelized sugar topping.

It’s also incredibly versatile. You can serve it solo in a bowl, pair it with fresh berries, or even scoop it onto a warm slice of pie or cake. And because it doesn’t require any special equipment, it’s totally beginner-friendly. If you’ve never made homemade ice cream before, this is the perfect place to start.

In addition, this recipe is great for gatherings. Make it the night before, pop it in the freezer, and pull it out when you’re ready to wow your guests. It’s elegant enough for a dinner party and simple enough for a casual summer get-together. With every bite, you’ll get that unmistakable crème brûlée experience—minus the blowtorch.

Health Benefits

While this dessert is definitely more of a treat than a health food, it does have a few qualities that can be appreciated. For one, it contains no artificial flavors or preservatives. By using real ingredients like heavy cream, vanilla bean paste, and toffee bits, you’re indulging in a dessert that’s free from the questionable additives often found in store-bought ice cream.

Additionally, this recipe is naturally gluten-free, provided your toffee bits or Heath Bar pieces don’t contain any gluten-based fillers. It’s also egg-free, unlike traditional crème brûlée, which makes it suitable for those with egg allergies.

Finally, because this recipe is homemade, you have full control over the ingredients. If you prefer a slightly lighter version, you can experiment with using lower-fat cream or reducing the sugar content slightly. While it’s still an indulgence, knowing exactly what’s going into your dessert can help you make more mindful choices without sacrificing taste.

Preparation Time, Servings, and Nutritional Information

Total Time: 10 minutes prep + 6 hours freezing
Servings: Makes about 1 quart (approximately 4 cups), or 6–8 servings
Calories per serving: ~320
Protein: 3g
Carbohydrates: 28g
Fat: 22g
Sugar: 24g

Ingredients List

2 cups heavy whipping cream – Whips up to create the base structure of the ice cream, giving it that light, fluffy texture.
1 (14 oz) can sweetened condensed milk – Sweetens and stabilizes the ice cream without needing to churn it.
1 tablespoon vanilla bean paste – Adds deep vanilla flavor with beautiful flecks of vanilla throughout.
½ cup toffee bits or crushed Heath Bar pieces – Mimics the caramelized sugar topping of traditional crème brûlée, adding crunch and a toasty flavor.
Optional pinch of salt – Helps balance the sweetness and enhances the vanilla flavor.

Step-By-Step Cooking Instructions

Chill Your Mixing Bowl and Whisk
- Before you begin, pop your mixing bowl and whisk into the freezer for about 10 minutes. Cold tools help the cream whip up faster and stay fluffier.
Whip the Heavy Cream
- Pour the heavy cream into your chilled bowl. Using a stand mixer or handheld electric mixer, beat the cream on medium-high speed until stiff peaks form. This usually takes about 3–5 minutes. When the cream holds its shape and doesn’t slump when you lift the whisk, it’s ready.
Mix the Vanilla and Sweetened Condensed Milk
- In a separate large bowl, stir together the sweetened condensed milk and vanilla bean paste. Add a pinch of salt if desired. This will be your flavor base.
Fold in the Whipped Cream
- Gently fold the whipped cream into the condensed milk mixture using a rubber spatula. Work slowly and carefully so you don’t deflate the whipped cream. The goal is to maintain as much air as possible to keep the texture light and fluffy.
Add the Toffee Bits
- Sprinkle in the toffee bits and fold them in just until they’re evenly distributed. If you’re using crushed Heath Bar pieces, you might get a hint of chocolate along with the caramel crunch, which adds another layer of flavor.
Transfer to a Loaf Pan or Freezer-Safe Container
- Pour the finished ice cream mixture into a loaf pan or a container with a tight-fitting lid. Smooth the top with a spatula.
Freeze
- Cover with plastic wrap or the container lid and place it in the freezer. Let it freeze for at least 6 hours, or until firm. For best texture, freeze overnight.
Serve
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!

How to Serve

Serve in small bowls with a sprinkle of extra toffee bits on top.
Pair with a shortbread cookie or tuile for added crunch.
Add a few fresh raspberries or strawberries for a pop of color and tartness.
For an extra fancy presentation, torch a spoonful of sugar on top of each scoop just before serving.

Pairing Suggestions

With Desserts: Serve alongside fruit tarts, vanilla cake, or caramel brownies.
With Drinks: Pair with iced coffee, cold brew, or a lightly spiced chai latte.
Kid-Friendly Combo: Scoop into waffle cones and drizzle with caramel sauce.

Storage, Freezing & Reheating Instructions

Store the ice cream in an airtight container in the coldest part of your freezer. It will keep well for up to two weeks, though the texture is best within the first 7–10 days.

If you’ve stored it for a while and it’s become too hard, simply let it sit at room temperature for 5–10 minutes before scooping. Do not microwave, as that can create uneven melting and affect the texture.

Common Mistakes to Avoid

Over-whipping the cream: If you whip the cream too long, it may turn into butter. Stop when stiff peaks form.
Not folding gently: Rough mixing can deflate the cream, leading to dense ice cream.
Using low-fat substitutes: Lower-fat cream won’t whip properly and can affect the final texture.
Skipping the salt: Even a small pinch of salt helps enhance the overall flavor.
Not freezing long enough: Ice cream needs time to firm up—be patient for the best texture.

Pro Tips

Chill your bowl and beaters to speed up the whipping process and improve the texture.
Use quality vanilla bean paste for the most authentic crème brûlée flavor.
Toast the toffee bits briefly in a dry skillet if you want extra crunch and caramel depth.
Layer extra toffee in the middle of the mixture while pouring it into the container for texture in every bite.
Experiment with a swirl of caramel sauce before freezing for a rich flavor twist.

Frequently Asked Questions (FAQs)

Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute with 1 tablespoon of pure vanilla extract, but the flavor won’t be quite as intense and you’ll miss the lovely vanilla specks.

Is there a dairy-free option?
You can try using coconut cream in place of heavy cream and sweetened condensed coconut milk. The texture may vary slightly, but it’s a good alternative.

Can I make this ahead of time?
Absolutely. It’s best when made the night before to allow it to fully freeze and develop flavor.

Do I need to churn this ice cream?
Nope! That’s the beauty of this recipe—it’s completely no-churn.

What can I use instead of toffee bits?
Crushed caramel candies or a caramel brittle will work. Heath Bar pieces are also a great option.

Can I double the recipe?
Yes, just make sure you have a large enough mixing bowl and container to store it in.

How long will it keep in the freezer?
About two weeks is best for optimal texture and flavor, though technically it will last longer if stored properly.

Can I torch sugar on top like traditional crème brûlée?
Yes! For a fun presentation, scoop the ice cream, sprinkle a bit of sugar on top, and carefully torch it for a brûléed effect.

Can kids eat this ice cream?
Definitely. There’s no alcohol or raw eggs, so it’s completely family-friendly.

How do I get clean scoops?
Run your ice cream scoop under warm water between scoops for the smoothest, prettiest servings.

Conclusion & Call to Action

If you’ve been craving a dessert that feels elegant but doesn’t require hours in the kitchen, this No Churn Crème Brûlée Ice Cream is the answer. It captures everything you love about the French classic—from the deep vanilla flavor to the caramel crunch—but in a scoopable, freezer-friendly format. Whether you’re a seasoned home cook or just starting out, you’ll find this recipe approachable, satisfying, and totally worth adding to your repertoire.

I’d love to hear how your version turns out! Did you stick with toffee bits or get creative with add-ins? Snap a photo, share your creation, and don’t forget to tag me. Let’s keep the sweet inspiration going—one dreamy scoop at a time.