Butter Brickle Ice Cream

This Butter Brickle Ice Cream recipe is rich, buttery smooth, and taken to the next level with easy homemade toffee. It’s similar to butter pecan ice cream but even better! With only 7 ingredients, this is the perfect dessert for summer!

Love sweets? Try my Peanut Butter M&M Ice Cream Cookie Sandwiches and my Easy Blackberry Crisp!

What Is Butter Brickle Ice Cream?

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 the cream from their very own dairy 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, then you’ll love this recipe! 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.

Do I Really Need To Make Homemade Toffee?

You can certainly use crumbled store-bought toffee if you’re in a pinch, but this homemade toffee recipe is so good and so easy! It’s well worth the extra effort. For a quick swap you could substitute crushed up health bars!

All you have to do it add butter and brown sugar to a small saucepan and cook until it reaches 300 degrees. Pour onto a silicone baking mat and wait for it to cool and firm up. Then, break it into pieces and combine with cream mixture before freezing. So simple!

Ingredients

• Half and Half and Heavy Whipping Cream: This is the cream base for your ice cream. I like using half and half along with heavy cream because it’s not as rich, but still creamy. The combination of the two makes for the perfect ice cream base!
• Light Brown Sugar: This will give the ice cream a caramel sweet flavor.
• Vanilla Extract: Make sure to use pure vanilla extract and not imitation!
• Unsalted Butter: To meld everything together and add a buttery flavor to pair with the caramel-y brown sugar and toffee.
• Homemade Toffee: You only need 1/3 cup light brown sugar and 5 tablespoons unsalted butter to make the BEST homemade toffee! So worth the effort!

How To Make Homemade Toffee

Making toffee at home is surprisingly easy which is dangerous! Simply add the light brown sugar and butter to a small saucepan. Bring it to a boil over medium-high heat. Continue to cook until a candy thermometer reaches 300 degrees. If the mixture gets too brown, then turn down the heat.

Pour the toffee mixture onto a silicone baking sheet and allow to cool.

Once it has cooled, break up the toffee into pieces and set aside. (I like to place them in a Ziploc bag and use a mallet to crumble them up).

How To Make Butter Brickle Ice Cream

• Make ice cream base: Add the b

• Add half and half, butter, brown sugar and vanilla to a medium saucepan. Over low heat cook until sugar dissolves, stirring occasionally.

• Take off of the heat and add in the heavy cream. 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 to churn. Follow manufactures instructions.

• Stir in toffee: After the ice cream is done, sprinkle in the homemade toffee, and stir. Add some to the top before freezing. Next, wait (im)patiently until it’s frozen, and enjoy!

Variations

• Add some chopped dark chocolate along with the homemade toffee to get Health Bar vibes!
• Fold in some roasted or candied nuts like peanuts or pecans for more crunch.
• Drizzle with my homemade chocolate sauce before serving.
• Instead of homemade toffee add in crushed up health bars.

Storage Instructions

Store the ice cream in the container you freeze it in or in a freezer-safe, airtight container for up to 1 month. (Although it probably won’t last that long!)

More Dessert Recipes To Try

Butter Brickle Ice cream made with Homemade Toffee

4.89 from 9 votes

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Butter Brickle Ice cream made with Homemade Toffee. Rich, buttery and creamy. The perfect dessert for summer!

Servings: 6 About a quart

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Ingredients 

Butter Brickle Ice cream with Homemade Toffee

• 16 ounces half and half
• 2 tablespoons unsalted butter
• 3/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Homemade Toffee

• 1/3 cup light brown sugar
• 5 tablespoons unsalted butter

Instructions 

Butter Brickle Ice cream with Homemade Toffee

• Add half and half, butter, brown sugar and vanilla to a medium saucepan.

  Over low heat cook until sugar dissolves, stirring occasionally.

  Take off of the heat and add in the heavy cream. 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 to churn. Follow manufactures instructions.
  
• After the ice cream is done sprinkle in the homemade toffee and stir.
  

Homemade Toffee

• Add brown sugar and butter to a small saucepan. Cook over low medium heat for 8-10 minutes whisking constantly. 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 or greased parchment paper 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).
  

Nutrition Information

Calories: 573kcalCarbohydrates: 44gProtein: 4gFat: 44gSaturated Fat: 28gCholesterol: 145mgSodium: 67mgPotassium: 196mgSugar: 39gVitamin A: 1550IUVitamin C: 1mgCalcium: 154mgIron: 1mg

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