Butter Brickle Ice cream made with Homemade Toffee. Rich, buttery and creamy. The perfect dessert for summer!
Butter Brickle is my all time favorite ice cream flavor. I first tasted this ice cream at a local ice cream shop that makes there own ice cream with their very own cows. (Pretty awesome huh?) I like butter pecan ice cream and thought this would be similar. I found out that it was similar BUT so much better! Butter Brickle Ice Cream is sweet with a hint of caramel with lot’s of crunch from the toffee bits.
Butter Brickle ice cream can be a hard flavor to find so I was super excited to finally make it at home. This ice cream is made with cream, butter, brown sugar, homemade toffee and vanilla. It is all heated together and then frozen in an ice cream maker.
If you are a toffee lover like me you will love this recipe.
The homemade toffee is really easy to make. Simply add butter and brown sugar to a small saucepan and cook until it reaches 300 degrees. Pour onto a silicon baking mat and wait for it to cool and firm up. Then you will be able to break it into pieces.
This ice cream is incredibly easy to make. Add all of the ice cream ingredients to a saucepan and cook just until the sugar dissolves. Let the mixture cool in the fridge and add to your ice cream maker.
This homemade Butter Brickle ice cream is so much better than store bought and is worth the effort!
- 16 ounces half and half
- 1½ cups heavy whipping cream
- ¾ cup light brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- ⅓ cup light brown sugar
- 5 tablespoons unsalted butter
- Add all of the ingredients to a medium saucepan. Over low heat cook until sugar dissolves, stirring occasionally. Take off of the heat and allow the mixture to cool. Refrigerate mixture for 2-4 hours or overnight. (This helps get the ice cream really cold before we freeze it)
- Take chilled ice cream out of the refrigerator and add to your ice cream maker. Follow manufactures instructions. I use Cuisinart Frozen Yogurt & Sorbet Maker and it works well for me.
- After the ice cream is done sprinkle in the homemade toffee and stir.
- Add brown sugar and butter to a small saucepan. Bring to a boil over medium-high heat. Continue to cook until a candy thermometer reaches 300 degrees. If the mixture is getting too brown turn down the heat.
- Pour mixture onto a silicon baking sheet and allow to cool.
- Once cooled break up the toffee into pieces and set aside. (I place them in a ziploc bag and use a mallet to crumble them up).