Butter Brickle Ice Cream
This easy homemade butter brickle ice cream is the best recipe. The rich brown sugar caramel flavor with toffee bits is a classic combo. The old-fashioned sweet treat is nostalgic. Churn in a Cuisinart or any ice cream maker for a creamy, crunchy, & rich summer dessert.
Equipment
- ice cream maker makes 1.5 quarts or more
Ingredients
Butter Brickle Toffee Sauce
- 2 tablespoons salted butter
- ¼ cup light brown sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
Ice Cream Base
- 1.5 cups heavy cream
- 1 cup whole milk
- ¾ cup light brown sugar
- ½ tablespoon vanilla
- butter brickle toffee sauce
- 1 cup chopped homemade toffee or Heath Bar toffee bits
Instructions
- Ensure the ice cream insert has been frozen to the model's instructions. This is usually 24 hours minimum.
TOFFEE SAUCE
- In a medium sauce pan add the butter, brown sugar, cream, & salt. Over medium heat, stir with a rubber spatula (works better than a spoon) and warm until the sugar completely dissolves. Try to stir slowly & keep the sugar from clinging to the sides of the pot - this will result in a grainy toffee sauce since the sugar cannot dissolve. Scrape down the sides with the rubber spatula as you cook.2 tablespoons salted butter, ¼ cup light brown sugar, ¼ cup heavy cream, pinch of salt
- Once the sugar is dissolved, decrease the heat to medium-low. Let it lightly simmer & thicken - without stirring - for 2-4 minutes. There should be tiny bubbles in the center. When it has thickened & become a dark amber color, turn off the heat.
- Stir in the vanilla & set aside for it to cool.½ teaspoon vanilla extract
ICE CREAM BASE
- In a large mixing bowl use a whisk to beat cream, milk, sugar, & vanilla and beat until combined.1.5 cups heavy cream, 1 cup whole milk, ¾ cup light brown sugar, ½ tablespoon vanilla
- Place the bowl in the freezer for 15 minutes. The more chilled the ice cream base is, the faster it will churn.
- After 15 minutes, pour in the butter brickle toffee sauce. Stir to combine. Place back in the freezer for another 15 minutes.butter brickle toffee sauce
- Get your ice cream machine ready and slowly pour the chilled vanilla mixture into the cold insert. Let your ice cream maker do all the work. While it is churning, chop up the candies for the next step. Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream.1 cup chopped homemade toffee
- Scoop out ⅓ of the fresh ice cream and place it into a freezer-safe container. Sprinkle the top with chopped toffee pieces. Using a spoon or spatula, mix and swirl in the candy to distribute evenly.Top with another ⅓ of the ice cream. Add candy and again mix in. Top with the last bit of ice cream and candy. Mix & swirl to distribute.
- Freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
- When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
Notes
SUBSTITUTIONS & VARIATIONS -
- Use Health Bar or Skor chopped up instead of making my recipe for homemade toffee.
- Use a nut-free or chocolate-free toffee, Heath Bits of Brickle for those with allergies.
- Use storebought caramel or butterscotch sundae sauce to swirl in at the end instead of the homemade butter brickle sauce.
- This ice cream stores well for up to 30 days in the freezer.
- Homemade ice cream without preservatives or stabilizers often freezes more solid than store-bought. Let it sit out at room temperature for 5 minutes to soften before scooping.
Nutrition
Calories: 486kcalCarbohydrates: 49gProtein: 3gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 77mgSodium: 159mgPotassium: 134mgFiber: 1gSugar: 48gVitamin A: 902IUVitamin C: 0.3mgCalcium: 97mgIron: 0.3mg
Tried this recipe?Let us know how it was!
