Homemade Toffee Crunch Ice Cream Recipe – Creamy, Crunchy

If you’re a fan of the perfect balance between sweet, creamy indulgence and crispy, buttery textures, the Toffee Crunch Ice Cream Recipe will be your new favorite. This rich, homemade ice cream combines a smooth vanilla or caramel base with crunchy, buttery bits of toffee that melt slightly as they mingle in the cream, creating an irresistible contrast of flavors and textures. Whether you’re looking to impress guests at a summer party, treat yourself to a gourmet dessert at home, or just love toffee, this recipe brings premium ice cream quality straight to your kitchen.

Toffee crunch ice cream is not only nostalgic for many (evoking memories of classics like Heath or Skor bars), but also customizable. You can adjust the sweetness, creaminess, and even the crunch factor by modifying the base or the size of the toffee bits. It’s a fantastic treat for all ages and a must-try for dessert lovers who enjoy creamy ice cream with a caramelized crunch in every bite.

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Nutritional Information (Per Serving – Approximate)

• Calories: 330 kcal

• Total Fat: 21g

• Saturated Fat: 13g

• Cholesterol: 90mg

• Sodium: 85mg

• Total Carbohydrates: 30g

• Dietary Fiber: 0g

• Sugars: 25g

• Protein: 4g

Note: Nutritional content may vary slightly depending on the type and quantity of toffee or cream used.

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Prep Time, Cook Time, Resting Time & More

• Prep Time: 20 minutes

• Cook Time (Toffee Making): 15 minutes

• Resting/Chill Time: 4 hours (or overnight)

• Churn Time: 20–25 minutes

• Total Time: Approx. 5 hours

• Active Time: 40 minutes

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Cuisine: American

Course: Dessert

Servings: 8

Calories per Serving: 330 kcal

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Equipment Needed

• Ice cream maker (electric or manual churn)

• Heavy-bottomed saucepan

• Mixing bowls

• Silicone spatula or wooden spoon

• Baking sheet (for toffee)

• Whisk

• Plastic wrap or airtight container (for freezing)

• Candy thermometer (for toffee – optional, but helpful)

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Ingredients

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tbsp vanilla extract (or vanilla bean paste)

• 4 large egg yolks (for a custard-style base)

For the Toffee Crunch:

• ½ cup unsalted butter

• ½ cup brown sugar

• Pinch of salt

• ½ tsp vanilla extract

• Optional: ¼ cup finely chopped almonds or pecans (for nutty crunch)

• Optional: ½ cup chopped chocolate or chocolate chips (for chocolate-toffee flavor)

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Instructions

1. Make the Toffee Crunch

1. Melt the butter in a heavy-bottomed saucepan over medium heat.

2. Add the brown sugar and pinch of salt, stirring constantly.

3. Let the mixture bubble gently until it reaches a golden brown color and a thick, sticky consistency. This usually takes 8–10 minutes. (Use a candy thermometer to reach 285–290°F if desired.)

4. Stir in vanilla extract and optional nuts or chocolate.

5. Immediately pour the toffee onto a parchment-lined baking sheet and spread it evenly.

6. Let it cool and harden (about 20 minutes), then break into small bits or crush using a rolling pin.

2. Prepare the Ice Cream Base (Custard Style)

1. In a medium saucepan, combine the milk and 1 cup cream and heat gently over medium heat until it begins to steam (do not boil).

2. In a separate bowl, whisk egg yolks and sugar until pale and thickened.

3. Slowly pour some of the hot milk mixture into the yolks to temper them, whisking constantly.

4. Return the tempered egg yolks into the saucepan and cook on low heat, stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon (170–175°F).

5. Remove from heat and stir in the remaining 1 cup of cold cream and vanilla extract.

6. Strain the mixture through a fine sieve to ensure smoothness, and let it cool to room temperature.

7. Cover and refrigerate for at least 4 hours or overnight.

3. Churn the Ice Cream

1. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).

2. In the final 5 minutes of churning, gradually add the toffee crunch bits.

3. Once churned, transfer to an airtight container.

4. Freeze for Firmness

• For soft-serve consistency, you can serve immediately.

• For traditional scoopable texture, freeze for 2–4 hours.

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Serving Suggestions

• Serve in classic waffle cones or bowls.

• Garnish with extra crushed toffee, a drizzle of caramel sauce, or a sprinkle of sea salt.

• Pair with warm desserts like brownies or apple pie for contrast in temperature and texture.

• Add a scoop to your morning cold brew for a decadent iced coffee float.

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Tips & Variations

• No Ice Cream Maker? After chilling the base, pour it into a shallow metal pan, freeze for 30 minutes, then stir vigorously every 30–45 minutes until fully frozen.

• Chocolate Lovers: Add a swirl of chocolate fudge or chocolate chips along with the toffee.

• Nutty Twist: Replace plain toffee with almond or pecan toffee for added complexity.

• Boozy Boost: Add a tablespoon of bourbon or coffee liqueur to the base before churning for an adult version.

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Why You’ll Love This Recipe

The Toffee Crunch Ice Cream Recipe brings a perfect combination of smooth, velvety texture with unexpected shards of buttery, sweet toffee that deliver a satisfying crunch. The homemade nature allows you to control the sweetness and intensity, ensuring a gourmet-quality dessert tailored to your taste. Whether enjoyed on its own or as a component in other desserts, this recipe is a sure way to delight ice cream lovers of all ages.

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Conclusion

Creating your own ice cream at home is deeply rewarding, and with this Toffee Crunch Ice Cream Recipe, you’re not just making dessert—you’re crafting an experience. From the caramelized crunch of homemade toffee to the luscious custard base, every spoonful is a celebration of classic flavors with a modern, homemade twist. Once you try this, store-bought versions will pale in comparison.