Butter Brickle Ice Cream
Butter Brickle Ice Cream is a rich, creamy, butter toffee flavored dessert with sweet, crunchy toffee bits mixed in. Use this recipe to make it at home!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 tsp butter extract
- 1/2 tsp kosher salt
- 1 cup chopped toffee pieces plain or chocolate-covered toffee pieces
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, brown sugar, granulated sugar, butter extract, and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the toffee pieces and churn just until mixed.
- Spoon the ice cream into a shallow container or a loaf pan.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before serving.
Notes
- Butter extract is key to getting the butter brickle flavor in this recipe! You can swap it for vanilla extract, but it won't be quite the same.
- We love chocolate covered toffee pieces in this recipe, but plain toffee pieces will also be delicious.
- It’s very important that your ice cream bowl is frozen, and that the mixture is really cold before going into the ice cream machine to churn. If you find that it is not cold enough, let it chill in the refrigerator or freezer for at least 30 minutes before churning. If it’s not cold enough, it will not get thick.