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Butter Brickle Toffee Ice Cream Recipe

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4.1 from 2 reviews

Butter Brickle Ice Cream is a rich, creamy homemade dessert featuring a smooth vanilla ice cream base swirled with a homemade butter brickle toffee sauce and crunchy toffee bits. This delightful treat offers a perfect balance of sweet, buttery caramelized sugar flavors and smooth frozen texture, ideal for any ice cream lover looking for a classic yet decadent frozen dessert.

Ingredients

Toffee Sauce

  • 2 tablespoons salted butter
  • 1/4 cup light brown sugar
  • 1/4 cup heavy cream
  • pinch of salt
  • 1/2 teaspoon vanilla extract

Ice Cream Base

  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup light brown sugar
  • 1/2 tablespoon vanilla extract
  • butter brickle toffee sauce (prepared as above)
  • 1 cup chopped homemade toffee or Heath Bar toffee bits

Instructions

  1. Freeze Ice Cream Insert: Ensure the ice cream machine's insert is thoroughly frozen according to manufacturer instructions, usually for at least 24 hours, to ensure proper churning and freezing.
  2. Prepare Toffee Sauce: In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, and a pinch of salt. Stir gently with a rubber spatula, avoiding sugar clinging to the pot sides to prevent graininess. Scrape down the sides as needed.
  3. Simmer Toffee Sauce: Once sugar dissolves, reduce heat to medium-low and let the mixture simmer undisturbed for 2-4 minutes until it thickens and turns a dark amber color with tiny bubbles. Remove from heat and stir in vanilla extract; set aside to cool.
  4. Mix Ice Cream Base: In a large mixing bowl, whisk together heavy cream, whole milk, brown sugar, and vanilla extract until fully combined.
  5. Chill Base: Place the bowl with the ice cream base in the freezer for 15 minutes to chill thoroughly, speeding up the churning process.
  6. Add Toffee Sauce: After chilling, stir the cooled butter brickle toffee sauce into the ice cream base until evenly distributed. Return the mixture to the freezer for another 15 minutes to ensure it is well chilled before churning.
  7. Churn Ice Cream: Pour the chilled mixture slowly into the ice cream machine’s frozen insert. Churn the ice cream for approximately 15 minutes, or until it reaches a soft-serve consistency.
  8. Layer with Toffee Bits: Remove one-third of the churned ice cream and place into a freezer-safe container. Sprinkle chopped toffee bits over it and gently fold to incorporate. Repeat layering two more times with the remaining ice cream and toffee bits, swirling each layer to distribute candy evenly.
  9. Freeze to Set: Cover the container and freeze the layered ice cream for 3 to 5 hours to allow it to firm up to desired scoopable consistency.
  10. Serve: Once firm, scoop the butter brickle ice cream into bowls or cones and enjoy your homemade decadent treat.

Notes

  • Make sure to chill the ice cream base well before churning for the best texture.
  • Use a rubber spatula for stirring the toffee sauce to help dissolve sugar properly and avoid graininess.
  • If you don't have homemade toffee, store-bought Heath Bar toffee bits work perfectly.
  • Layering the ice cream with toffee bits multiple times helps distribute the candy evenly throughout.
  • Do not over-churn the ice cream to preserve its creamy soft-serve texture before layering.

Find it online: https://cookedbygrace.com/butter-brickle-toffee-ice-cream-recipe/