Description
Butter Brickle Ice Cream is a creamy homemade frozen dessert featuring a rich vanilla cream base swirled with buttery, caramelized toffee sauce and crunchy toffee bits. This indulgent ice cream combines a smooth texture with sweet, buttery toffee flavor, perfect for satisfying your sweet tooth with a delightful crunch in every bite.
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 above)
- 1 cup chopped homemade toffee or Heath Bar toffee bits
Instructions
- Prepare Ice Cream Insert: Ensure the ice cream insert is fully frozen as per the manufacturer’s instructions, typically freezing for at least 24 hours before starting the recipe.
- Make Toffee Sauce: In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, and salt. Stir gently with a rubber spatula to dissolve the sugar, making sure to scrape down the sides to prevent graininess.
- Simmer Sauce: Reduce heat to medium-low and let the mixture simmer lightly without stirring for 2-4 minutes until it thickens and turns a dark amber color with tiny bubbles in the center. Remove from heat.
- Add Vanilla to Sauce: Stir in the vanilla extract and set the sauce aside to cool.
- Mix Ice Cream Base: In a large mixing bowl, whisk together heavy cream, whole milk, brown sugar, and vanilla extract until fully combined.
- Chill Ice Cream Base: Place the mixture in the freezer for 15 minutes to chill, which helps improve the churning process.
- Combine Sauce and Base: After chilling, stir in the cooled butter brickle toffee sauce into the ice cream base. Return the combined mixture to the freezer for another 15 minutes to chill thoroughly.
- Churn Ice Cream: Pour the chilled mixture slowly into the pre-frozen ice cream maker insert and churn according to your ice cream maker’s instructions for about 15 minutes until it reaches a soft-serve consistency.
- Layer Ice Cream and Toffee Bits: Scoop one-third of the churned ice cream into a freezer-safe container. Sprinkle with a portion of the chopped toffee bits and gently swirl to incorporate. Repeat this layering process two more times, ending with toffee bits on top.
- Freeze Fully: Freeze the assembled ice cream for 3-5 hours until firm and set.
- Serve: Scoop the firm butter brickle ice cream into bowls or cones and enjoy your delicious homemade treat!
Notes
- For best results, chill the ice cream base thoroughly before churning.
- Homemade toffee bits or store-bought Heath Bar toffee bits both work well for added crunch.
- The toffee sauce should not be stirred during simmering to prevent graininess.
- Freezing time for the insert may vary depending on your ice cream maker model.
- Store leftover ice cream in an airtight container in the freezer to maintain freshness.
