Butter Brickle Ice Cream is a rich, butter-toffee flavored creamy dessert studded with sweet, crunchy toffee pieces. This simple recipe shows you how to make this nostalgic classic at home using only seven ingredients.
You’ll love making this old-fashioned butter brickle ice cream at home.
I fondly remember my family ordering big tubs of butter brickle from the Schwann’s frozen food truck. Seeing that truck on our street was always a highlight, and the flavor became one of those comforting, memorable treats.
Because butter brickle isn’t as common in grocery freezers these days, this recipe is the easiest way to recreate that nostalgic taste at home.
Other classic ice cream recipes you might enjoy include Rum Raisin, Neapolitan, and Rocky Road.
Why You’re Going to Love This Butter Brickle Ice Cream Recipe
- This recipe yields a creamy, flavorful ice cream using just a few common ingredients.
- Unlike French-style custard-based recipes, this one uses the faster Philadelphia-style method, so there’s no cooking or tempering eggs.
- No cooking and no eggs means you can assemble the base quickly and either churn it right away or use a no-churn approach if you prefer.
If you enjoy this easy method, try Amaretto Ice Cream, Cookie Butter Ice Cream, or Pralines and Cream next.
Ingredients in Homemade Butter Brickle Ice Cream
- Heavy cream – Provides a rich, silky texture.
- Whole milk – Balances the richness so the ice cream scoops well.
- Brown sugar and granulated sugar – A mix of both enhances caramel and toffee notes and deepens the base flavor.
- Butter extract – The key flavor component that delivers the classic butter-brickle profile; find it in the baking aisle with other extracts.
- Kosher salt – A pinch rounds out sweetness; if using table salt, reduce the amount slightly.
- Toffee pieces – About 1 cup, chopped. Use plain toffee or chopped Heath or Skor bars; the chocolate-covered options add extra depth.
See the recipe card below for exact quantities and step-by-step instructions.
How to Store Butter Brickle Ice Cream
Store your homemade butter brickle in an airtight container in the freezer. Press a layer of parchment or wax paper directly onto the surface before sealing to prevent ice crystals. Properly stored, it keeps well for up to one month.
Does Butter Brickle Ice Cream Have Nuts?
Butter brickle itself is typically nut-free, since it’s based on English toffee pieces. However, some toffees include nuts, so always check labels if nut allergies are a concern.
Do They Still Sell Butter Brickle Ice Cream?
Butter brickle is an older flavor and may be harder to find in standard supermarket lines. Occasionally it appears as a special or seasonal flavor, but making it at home ensures you can enjoy it any time.
No Churn Butter Brickle Ice Cream Directions
If you prefer a no-churn approach, chill a shallow container or loaf pan in the freezer while you mix the ice cream base. Pour the combined mixture into the prepared pan and freeze for 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and improve texture. Add the toffee pieces during the final stir so they distribute evenly.
Butter Brickle Ice Cream Add-Ins
Swirl in caramel sauce or butterscotch topping just before the final freeze for extra richness. Chopped chocolate bars, crushed cookies, or sprinkles also make fun additions to personalize the ice cream.
More Amazing Homemade Ice Cream Recipes
- Coconut Ice Cream
- Mango Ice Cream
- Bubblegum Ice Cream
- Butterscotch Ice Cream
- Mint Chocolate Chip Ice Cream
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Butter Brickle Ice Cream
6 Servings
15 minutes
20 minutes
4 hours
4 hours 35 minutes
Butter Brickle Ice Cream is a rich, creamy, butter-toffee flavored dessert with crunchy toffee pieces mixed in. This recipe makes it easy to recreate 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)
Instructions
- Chill your ice cream bowl or no-churn container ahead of time. If using an ice cream machine, freeze the bowl for at least 24 hours until solid.
- In a large bowl, combine the heavy cream, whole milk, brown sugar, granulated sugar, butter extract, and kosher salt.
- Whisk 2–3 minutes until the sugar is fully dissolved. The mixture should be smooth with no gritty texture when rubbed between fingers.
- If using an ice cream machine, churn according to the manufacturer’s directions until the mixture reaches a soft-serve consistency (about 20–25 minutes). In the last two minutes, add the toffee pieces so they fold in evenly.
- Spoon the ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper to the surface to prevent ice crystals.
- Freeze at least 4 hours or until firm. If using a no-churn method, stir the mixture every 30 minutes for the first two hours to incorporate air, then add toffee pieces near the end and freeze until solid.
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.
Notes
- Butter extract is essential for authentic butter brickle flavor; vanilla can be used in a pinch but will alter the profile.
- Chocolate-covered toffee adds extra flavor, but plain toffee works well too.
- Ensure the ice cream bowl and mixture are very cold before churning; if they aren’t, chill for 30 minutes to get proper thickness.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 614Total Fat: 44gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 137mgSodium: 207mgCarbohydrates: 53gFiber: 0gSugar: 53gProtein: 4g
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