Rich & Creamy Butter Toffee Ice Cream Recipe – Homemade

Few desserts rival the velvety indulgence of homemade ice cream, especially when infused with the deep, caramelized crunch of buttery toffee. This Butter Toffee Ice Cream Recipe brings together the smoothness of a custard-style base with the irresistible texture and flavor of sweet toffee bits. Every spoonful delivers a luxurious experience—rich creaminess laced with nutty, golden toffee crunch. Perfect for summer days, dinner parties, or when you simply want to elevate your dessert game, this recipe is a must-try for ice cream lovers.

Unlike store-bought varieties, making ice cream from scratch lets you control the quality of the ingredients, the richness of the custard, and the amount of toffee to include. Whether you serve it in a waffle cone, as part of an ice cream sundae, or straight from the bowl, this recipe guarantees satisfaction.

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Nutrition Information (Per Serving)

Based on 8 servings

• Calories: 375 kcal

• Carbohydrates: 28g

• Protein: 5g

• Fat: 27g

• Saturated Fat: 16g

• Cholesterol: 195mg

• Sodium: 120mg

• Fiber: 0g

• Sugar: 26g

• Calcium: 130mg

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Prep Time, Active Time, and Total Duration

• Prep Time: 25 minutes

• Active Time: 20 minutes

• Resting/Chilling Time: 4–6 hours (for chilling and freezing)

• Total Time: 6 hours 45 minutes (including freezing time)

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Cuisines: American

Course: Dessert

Servings: 8 servings

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Equipment Needed

• Medium saucepan

• Whisk

• Heatproof bowl

• Fine mesh strainer

• Ice bath (large bowl with ice and water)

• Plastic wrap

• Ice cream maker

• Airtight container for freezing

• Silicone spatula

• Candy thermometer (for toffee, optional but recommended)

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Ingredients

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 5 large egg yolks

• 1½ teaspoons pure vanilla extract

• Pinch of salt

For the Butter Toffee Bits:

• ½ cup unsalted butter

• ½ cup light brown sugar (packed)

• Pinch of sea salt

• 1 teaspoon vanilla extract

• Optional: ¼ cup chopped toasted almonds or pecans

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Instructions

Step 1: Prepare the Butter Toffee

1. Melt and Cook – In a small saucepan over medium heat, combine the butter and brown sugar. Stir until the mixture is completely melted and begins to bubble.

2. Boil to Soft Crack Stage – Let it boil without stirring until it reaches about 290°F on a candy thermometer (soft crack stage), about 5–7 minutes.

3. Add Vanilla and Salt – Stir in vanilla extract and a pinch of sea salt. If using nuts, fold them in at this stage.

4. Cool and Harden – Pour the mixture onto a parchment-lined baking sheet and spread evenly. Let it cool until hard, then break into small chunks or pulse briefly in a food processor.

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Step 2: Make the Custard Ice Cream Base

1. Heat the Cream and Milk – In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium-low heat until the edges just begin to bubble—do not boil.

2. Whisk Yolks and Sugar – In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.

3. Temper the Yolks – Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking continuously to avoid curdling. Then, gradually add the egg yolk mixture back into the saucepan.

4. Cook the Custard – Stir constantly over medium heat with a spatula or wooden spoon until the custard thickens and coats the back of the spoon (170–175°F).

5. Strain and Cool – Remove from heat and pour through a fine mesh strainer into a clean bowl to remove any curdled bits.

6. Add Vanilla & Chill – Stir in vanilla extract and place the bowl in an ice bath. Stir occasionally until cool. Cover with plastic wrap (touching the surface to prevent skin) and refrigerate for at least 4 hours or overnight.

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Step 3: Churn the Ice Cream

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

2. Add Toffee Bits – In the last 2–3 minutes of churning, add the crushed toffee bits, allowing them to distribute evenly throughout the ice cream.

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Step 4: Freeze to Firm Up

1. Transfer & Freeze – Spoon the soft ice cream into an airtight container. Smooth the top and press a piece of plastic wrap directly onto the surface to prevent ice crystals.

2. Freeze – Freeze for at least 2 hours, or until firm enough to scoop.

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Serving Suggestions

• Serve scoops of butter toffee ice cream in sugar cones or waffle bowls.

• Drizzle with caramel sauce and top with extra toffee crumbles for a sundae twist.

• Pair it with warm brownies or apple pie for a decadent dessert combo.

• For a gourmet presentation, top with whipped cream and a cherry.

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Tips for Perfect Butter Toffee Ice Cream

• Don’t Skip the Chilling – Thoroughly chilling the custard helps the ice cream churn faster and creamier.

• Watch the Toffee Closely – Sugar burns quickly; once it reaches around 280°F, monitor it every few seconds.

• Add Mix-Ins Late – Always add toffee or any crunchy mix-ins in the final minutes of churning to keep them intact.

• Storage – Store in the back of the freezer (the coldest part) in an airtight container for best texture and flavor. Consume within 2 weeks for peak freshness.

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Conclusion

This Butter Toffee Ice Cream Recipe delivers the perfect balance of rich, custard-style creaminess and crunchy toffee decadence. It’s a classic dessert with a sophisticated twist, ideal for special occasions or when you’re in the mood to indulge. While the process involves a few steps, each one brings you closer to homemade ice cream perfection. Customize it with nuts, sauces, or even chocolate ribbons to make it uniquely yours.