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Butter Brickle Ice Cream Recipe

Butter Brickle Ice Cream

A rich and creamy homemade ice cream loaded with crunchy, caramelized toffee bits. This classic dessert blends velvety vanilla with buttery brickle pieces for the perfect balance of sweet, nutty, and crunchy textures. Ideal for summer treats or any time you want a nostalgic indulgence.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • For the butter brickle bits:
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup chopped nuts optional
  • 1/2 teaspoon vanilla extract

Equipment

  • Ice cream maker
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Freezer-safe container

Method
 

  1. Make the butter brickle bits: Melt butter and brown sugar in a pan, stir until caramelized, add nuts (optional), let cool, and break into small pieces.
  2. Prepare the ice cream base: Mix milk, cream, sugar, vanilla, and a pinch of salt. Chill for 1 hour.
  3. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes.
  4. Add the butter brickle bits: Stir in the cooled brickle pieces during the last 5 minutes of churning.
  5. Freeze: Transfer to a container and freeze for 2–4 hours until firm.
    Butter Brickle Ice Cream Recipe

Notes

  • For extra crunch, you can toast the nuts before adding them to the butter brickle mixture.
  • Store in an airtight container to prevent freezer burn.
  • This recipe can be doubled if you want a larger batch.
  • If you don’t have an ice cream maker, you can pour the base into a shallow container and freeze, stirring every 30 minutes until creamy.
  • Butter Brickle Ice Cream Recipe