Easy & Delicious Homemade Ice Cream!!
Reminds me of that old fashioned “Butter Brickle” flavor. It’s a rich and creamy, butter and brown sugar flavored base with crunchy toffee bits mixed in. So delicious!
Butter Toffee Crunch Ice Cream
Easy & Delicious Homemade Ice Cream!! Reminds me of that old fashioned "Butter Brickle" flavor. It's a Rich and creamy, butter and brown sugar flavored base with crunchy toffee bits mixed in. (Makes about 1.5 quarts)Print Pin Rate
- Ice Cream Maker
- 2 tablespoons butter
- 3/4 cup dark brown sugar, packed
- 1/8 teaspoon salt
- 2 cups half and half
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/2 cup toffee bits plus more for sprinkles
- In small saucepan, melt butter over medium-low heat. Add brown sugar, salt and half and half. Heat, stirring, until the brown sugar has dissolved or until small bubbles form around the edge of the pan. Don't boil. Let cool.
- Into the cooled mixture, add cold heavy cream and vanilla. Refrigerate at least 6 hours or until fully chilled before churning ice cream. (The butter will solidify – this is fine, it will smooth out and incorporate during the churning.)
- Follow directions for your specific ice cream maker to make ice cream.
- For my KitchenAid Ice Cream Maker Attachment: Make sure bowl is completely frozen. I freeze for 24 hours with my freezer on the coldest setting. Then attach to mixer. (see video in article for how-to.)
- Stir the ice cream mixture to make sure all the ingredients are incorporated. (the butter will be a little chunky – it will incorporate during the churning.)
- With frozen bowl attached to mixer, dasher and adaptor in place – run mixer on "stir" speed and pour in chilled ice cream mixture.
- Churn for about 20-25 minutes or until "soft-serve" texture. During last minute of churning add your toffee bits.
- Transfer ice cream to freezer safe container and freeze for 2-4 hours to "ripen" or firm-up for scooping. (I try to choose a "wide-enough" container to make scooping easier.)
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 289kcal (14%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 22g (34%) | Saturated Fat: 14g (88%) | Trans Fat: 1g | Cholesterol: 73mg (24%) | Sodium: 94mg (4%) | Potassium: 99mg (3%) | Sugar: 20g (22%) | Vitamin A: 781IU (16%) | Vitamin C: 1mg (1%) | Calcium: 77mg (8%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
Hi Julia – It makes about 1.5 quarts ice cream. I guesstimated 6 servings based on how my family eats ice cream – LOL! Most ice cream servings are based on .5 cup which would double the servings to about 12 and knock the calories down by half – I recalculated.
This is without a doubt the best ice cream my husband has ever had. He is a huge toffee lover and this recipe was so easy to make! I am not fond of toffee, however the base tastes so good, I’m going to experiment and make it either as is or try some other mix ins that I like. Either way, this recipe is a keeper!
Hi Robin – Thank you so much for letting me know you and your husband have been enjoying the recipe!!! Makes my day!!!
Do you have Ice Cream Recipes made with healthier ingredients? Maybe Dairy Free and Sugar FRee? I’m new at this. I have a fatty liver and have recently given up my Ice Cream addiction due to all it’s unhealthy Ingredients, that can hurt me. I’m really going down fighting lol! So if you can help me I would sure appreciate it.
I just purchased QVC Ice Cream maker. It will arrive around 9/26/21. But when it arrives it will have 30 recipes that I am certain I will not be able to make. 😂 Thank you so much if you can help with info
Hi Beth – I have an index of ice cream recipes here. There’s a wide variety. There are also lots of recipes if you search on the internet – that’s where I find a lot of good ones! All the best to you!
It’s just okay. It really doesn’t have much flavor.
Thanks for trying! It has always been a hit with our family and friends!
Can you explain what is half and half, and what is meant by heavy cream? Of course I’m not from the U.S.. I tried to look it up, but half and half can be a number of things — if it is a mixture between cream and milk, why not increase the heavy cream a little (I’m assuming you mean cream with more than 30% fat content) and add some milk? Thank you for the recipe!
Hello! Here’s a nice article that explains the differences between all the various creams. In a pinch, I have made my own half and half by combining some cream and milk. But I do prefer to use actual half and half when I can, cause the ratio is not always the same when I try to approximate it myself.