Butter Brickle Ice Cream
This homemade Butter Brickle Ice Cream combines creamy vanilla with crunchy toffee pieces and rich caramel for a nostalgic and indulgent dessert perfect for summer gatherings.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar Ensure sugar is fully dissolved during whisking.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup toffee pieces (homemade or Heath Bars) Can substitute with chocolate-covered toffee.
- 1/2 cup caramel sauce Swirl generously into the ice cream.
Instructions
Preparation
- In a mixing bowl, combine the heavy cream, whole milk, sugar, and vanilla extract. Whisk until the sugar is fully dissolved, about 3-5 minutes.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.
- In the last few minutes of churning, gently fold in the crushed toffee pieces.
- Remove the ice cream from the machine and swirl in the caramel sauce.
- Transfer the ice cream to a container with a lid and freeze for at least 4 hours before serving.
Serving
- Serve your Butter Brickle Ice Cream at about -10°F for the best texture.
- Consider pairing with fresh fruits like strawberries or bananas, and drizzle with extra caramel sauce if desired.
Storage
- Transfer to an airtight container for freshness, consuming within two weeks.
- For longer storage, ice cream can last up to a month in the freezer. Let sit at room temperature for 10-15 minutes before scooping.
Notes
For a lighter version, substitute half of the heavy cream with Greek yogurt. Avoid ice crystals by ensuring your ice cream maker bowl is completely frozen before use.