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Butter Brickle Ice Cream

Here are 2 recipes for butter brickle ice cream. These recipes were developed for 1-1 1/2 qt. small bowl ice cream freezers. The ingredients may be doubled for larger ice cream freezers.

Traditional Butter Brickle Ice Cream


2 cups half-and-half

1 cup brown sugar

2 Tbsp butter

1 1/2 Tsp butter flavor extract

1 Tsp vanilla extract

2 cups whipping cream

3/4 cup toffee pieces
see recipe under Candy to make our own toffee


In a medium sacepan, combine the half & half, brown sugar, and butter.

Stir constantly over low heat.

When mixture becomes bubbly around the edges of the pan, remove from heat.

Chill this mixture along with the bowl of your ice cream freezer.

Before freezing, add whipping cream and both extracts, mix well.

Freeze according to your ice cream maker directions.

Stir in the toffee pieces after freezing process.

Butter Brickle Ripple Ice Cream


2 toffee candy bars (1.4 oz ea)
or 3/4 cup toffee pieces

2 cups whipping cream

2 cups milk

3/4 cup sugar

1 Tsp vanilla

3/4 cup butterscotch or caramel topping


Crush candy bars in a plastic bag and set aside.

Put a 9x13 inch pan(plastic or metal) in the freezer to chill.

Combine the cream, milk, sugar and vanilla.

Stir to dissolve sugar then freeze as per your ice cream freezers instructions until ice cream reaches desired stiffness.

Spread ice cream in the chilled pan.

Sprinkle toffee pieces over top and drizzle with caramel ice cream topping.

Use a a rubber utensil, swirl topping and toffee throughout ice cream.

Cover and freeze for at least 1 hour.