Description
Butter Brickle Ice Cream is a creamy, rich homemade vanilla ice cream swirled with a decadent butter brickle toffee sauce and crunchy toffee bits. This delightful treat combines the smoothness of an ice cream base made from heavy cream, whole milk, and brown sugar with the irresistible texture and flavor of buttery caramelized toffee pieces, perfect for a special dessert or sweet indulgence.
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 extract
- Butter brickle toffee sauce
- 1 cup chopped homemade toffee or Heath Bar toffee bits
Instructions
- Freeze Ice Cream Insert: Ensure your ice cream maker’s insert has been frozen according to the manufacturer’s instructions, typically for at least 24 hours, to prepare for churning.
- Make Toffee Sauce: In a medium saucepan over medium heat, combine 2 tablespoons salted butter, ¼ cup light brown sugar, ¼ cup heavy cream, and a pinch of salt. Stir gently with a rubber spatula to dissolve the sugar fully, scraping down the sides to prevent crystallization. Once dissolved, reduce heat to medium-low and let the mixture simmer without stirring for 2-4 minutes until it thickens and turns a dark amber color with tiny bubbles. Remove from heat, stir in ½ teaspoon vanilla extract, and set aside to cool.
- Prepare Ice Cream Base: In a large mixing bowl, whisk together 1.5 cups heavy cream, 1 cup whole milk, ¾ cup light brown sugar, and ½ tablespoon vanilla extract until the sugar dissolves and the mixture is smooth. Chill this mixture in the freezer for 15 minutes to expedite the churning process.
- Combine Toffee Sauce with Ice Cream Base: After chilling, stir the cooled butter brickle toffee sauce into the ice cream base until well combined. Return the bowl to the freezer for another 15 minutes to ensure the mixture is cold for churning.
- Churn Ice Cream: Pour the chilled mixture into the frozen ice cream maker insert. Start the ice cream machine and churn for about 15 minutes or until the texture resembles soft-serve ice cream.
- Mix in Toffee Bits: While churning, chop 1 cup of homemade toffee or Heath Bar toffee bits. After churning, scoop out one-third of the ice cream into a freezer-safe container, sprinkle with a portion of toffee bits, and gently swirl to combine. Repeat layering and swirling with the remaining ice cream and toffee bits in thirds to evenly distribute the candy pieces.
- Freeze to Set: Place the container in the freezer and chill for 3-5 hours or until firm enough to scoop.
- Serve and Enjoy: Once frozen to desired firmness, serve the butter brickle ice cream scooped into bowls or cones and enjoy the rich, buttery toffee flavor with every bite.
Notes
- You can substitute homemade toffee bits with chopped Heath Bar or Skor bars for convenience.
- For allergy considerations, use nut-free or chocolate-free toffee like Heath Bits of Brickle.
- If preferred, store-bought caramel or butterscotch sundae sauce can replace the homemade butter brickle toffee sauce to swirl into the ice cream.
- This ice cream stays fresh in the freezer for up to 30 days.
- Homemade ice cream tends to freeze harder than commercial versions; allow it to soften at room temperature for 5 minutes before scooping for easier serving.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning (Ice Cream Machine), Stovetop (for sauce preparation)
- Cuisine: American
