What is butter brickle ice cream, and how is this butter brickle ice cream recipe different from plain vanilla?

It’s a creamy vanilla base flavored with butter-brown sugar syrup, then folded with toffee bits for caramel crunch.

What does butter brickle ice cream taste like?

Sweet, buttery, and caramel-toasty with pops of crisp toffee—like a frozen version of butterscotch candy.

How do I make this butter brickle ice cream recipe without eggs or without an ice cream maker?

Use the no-churn version: whipped cream + condensed milk + cooled brickle syrup + toffee bits, frozen overnight.

Can I make a keto or low-sugar butter brickle ice cream recipe?

Yes. Replace sugar with a keto sweetener like erythritol or monk fruit. Expect a firmer freeze and use xanthan gum for better scoopability.

Can this butter brickle ice cream recipe be made gluten-free or vegan?

Yes. Choose certified gluten-free toffee and use coconut milk/cream for the base. Vegan-friendly toffee or chocolate-toffee chunks work as a swap.

Butter Brickle Ice Cream Recipe – Easy, Creamy, Crowd-Pleaser

Description

Creamy butter brickle ice cream recipe with toffee crunch, perfect as a homemade dessert with easy no-churn or classic custard methods.

Ingredients

Scale

2 cups heavy cream + 1 cup whole milk (or half-and-half)
¾ cup granulated sugar
4 egg yolks
3 tbsp unsalted butter + ¼ cup brown sugar
1 cup toffee bits (such as Heath “bits o’ brickle”)
2 tsp vanilla extract (or 1 vanilla bean)
Pinch of salt
¼ tsp xanthan gum (optional)

Instructions

Make the brickle syrup: In a saucepan, brown butter, stir in brown sugar and a splash of cream, then add salt. Cook 2–3 minutes until glossy. Cool.
Prepare custard base: Heat cream and milk. Whisk yolks with sugar, temper with hot cream, return to pot, cook until thickened, then chill.
Make egg-free base: Whisk cream, milk, sugar, and vanilla. Chill at least 4 hours.
Flavor the base: Whisk in cooled brickle syrup until smooth.
Churn method: Pour into ice cream maker. Churn 20–25 minutes to soft-serve. Fold in toffee bits. Freeze 4–6 hours.
No-churn version: Whip cream to soft peaks. Fold in condensed milk, vanilla, brickle syrup, and toffee. Freeze 6–8 hours.
Ninja Creami/Vitamix: Freeze flavored base in pint containers. Spin per machine instructions. Fold in toffee bits after first spin.
Variations: Try brown butter brickle, fruit ripples, pumpkin brickle, or keto with erythritol.

Notes

For gluten-free, use certified gluten-free toffee. For vegan, substitute coconut cream and almond milk. Store in freezer-safe container for up to 3 weeks. Nutrition data is estimated.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Desserts
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 28g
Sodium: 95mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 5g
Cholesterol: 115mg

Keywords: butter brickle ice cream recipe