Make the Perfect Butter Crunch Ice Cream Recipe at Home!
Making butter-crunch ice cream at home is a rewarding experience, offering a rich and indulgent treat for any occasion. This creamy dessert combines the buttery smoothness of a well-crafted ice cream base with the crunch of toffee bits, creating an irresistible texture and flavor. With simple ingredients like vanilla extract, egg yolks, and cream, this recipe ensures a luscious consistency enhanced by butter solids that provide an unmatched richness. To elevate the experience further, consider incorporating butter pecan and chocolate pieces, adding layers of decadence to each spoonful.
This homemade delight is incredibly versatile—enjoy it on its own, topped with caramelized toffee, or paired with a warm slice of pie for an extra special treat. The contrast between the velvety ice cream and the crisp, crunchy mix-ins makes every bite an exciting combination of textures and flavors. Whether for a celebration or a casual family dessert, butter crunch ice cream is guaranteed to impress, quickly becoming a household favorite.
Why You’ll Love Butter Crunch Ice Cream
There’s something undeniably captivating about butter crunch ice cream. The smooth vanilla-infused base perfectly complements the crispness of the toffee-like pieces, striking a balance between creamy indulgence and satisfying crunch. Each bite delivers a delightful contrast of textures, with hints of caramel undertones evoking nostalgic memories of childhood treats. Whether enjoyed plain, drizzled with chocolate sauce, or mixed into a sundae, this ice cream offers comfort and excitement in every scoop.
Ingredients for Butter Crunch Ice Cream
Base Ingredients
- Heavy cream – 3 cups
- Half and half – 2 ½ cups
- Whole milk – 3 cups
- Granulated sugar – 1 ½ cups
- A pinch of salt – 2 small pinches
Sweeteners and Flavor Enhancers
- Dark brown sugar – ¾ cup
- Light brown sugar – ¾ cup
- Vanilla extract – 3 tablespoons
Crunchy Add-ins
- Toffee bits – 1 ½ cups
- Heath toffee bits – 1 ½ cups
- Chocolate chips (bittersweet or semisweet) – 1 ½ cups
- Baking soda – 1 teaspoon
Optional Garnishes and Additions
- Toffee sauce – ¾ cup
- Toasted almonds – ¾ cup
- Sprinkles – ½ cup
Richness Enhancers
- Butter (salted or unsalted) – 6 tablespoons
- Milk (or alternatives: skim milk, sweet cream, buttermilk) – 1 ½ cups
Commercial Additives (Optional)
- Corn syrup – ¾ cup
- Vegetable oil – ½ cup
- Peanut flour – ½ cup
Instructions for Preparing Butter Crunch Ice Cream
1. Preparing the Ice Cream Base
- In a medium saucepan over medium-low heat, melt the butter.
- Stir in the brown sugar, salt, and half and half, allowing the sugar to dissolve. Heat until tiny bubbles form at the edges, ensuring the mixture does not reach a boil.
- Remove from heat and let cool slightly.
- Once cooled, whisk in the heavy cream and vanilla extract.
- Cover and refrigerate the mixture for at least 6 hours or until thoroughly chilled.
2. Churning the Ice Cream
- Ensure the ice cream maker bowl is completely frozen before use.
- Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
- Add the toffee bits to incorporate crunch throughout the ice cream in the last minute of churning.
3. Freezing and Final Touches
- Transfer the churned ice cream to a freezer-safe container.
- Freeze for 2-4 hours to allow it to firm up.
4. Adding Crunchy Almonds and Chocolate (Optional but Recommended!)
- While the ice cream is freezing, spread almonds on an ungreased baking sheet and roast for 10 minutes at 350°F.
- Once cooled, chop the roasted almonds into small pieces.
- Melt the chocolate and mix it with the chopped almonds.
- Stir the almond-chocolate mixture into the ice cream before serving for a crunchy texture.
Creative Ways to Serve Butter Crunch Ice Cream
For an indulgent experience, serve a scoop of butter-crunch ice cream in a bowl or cone, allowing its creamy richness to melt perfectly on the tongue. Enhance the flavor by drizzling it with chocolate syrup, caramel sauce, or hot fudge. Pairing it with warm desserts like brownies or apple pie creates a satisfying contrast between hot and cold, while the toffee bits and nuts provide the perfect crunch. Layer it into a parfait with fresh fruit and whipped cream for a refreshing twist. Whether enjoyed plain or with other treats, this ice cream promises a delightful dessert experience every time.
Best Way to Store Butter Crunch Ice Cream
To preserve the fresh taste and creamy consistency of butter crunch ice cream, follow these storage tips:
- Store in an airtight container, ensuring it is tightly sealed to prevent freezer burn and unwanted odors.
- Keep it in the coldest part of the freezer to avoid ice crystal formation.
- If storing in a large tub, divide it into smaller portions to reduce air exposure each time you scoop.
- For optimal texture and flavor, consume within 1-2 weeks.
Nutritional Value (Per Serving, Approximate)
- Calories: 595 kcal
- Carbohydrates: 74g
- Fat: 32g
- Saturated Fat: 18g
- Protein: 6g
- Sugar: 62g
- Sodium: 160mg
- Fiber: 2g
Short Description
Butter Crunch Ice Cream is a rich and indulgent homemade treat that combines a velvety vanilla-infused base with crunchy toffee bits and chocolate pieces. The buttery smoothness of the ice cream, paired with the crisp textures of mix-ins like roasted almonds and caramelized toffee, creates an irresistible dessert. Whether served plain, drizzled with chocolate sauce, or paired with a warm slice of pie, this ice cream is a delightful combination of flavors and textures, perfect for any occasion.
FAQs for Butter Crunch Ice Cream Recipe
Q: Can I make Butter Crunch Ice Cream without an ice cream maker?
Yes! If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container, stirring every 30 minutes until it reaches a creamy consistency.
Q: How long does homemade Butter Crunch Ice Cream last in the freezer?
For optimal texture and flavor, it’s best enjoyed within 1-2 weeks, but if stored in an airtight container, it can last up to a month.
Q: Can I substitute the dairy ingredients for a non-dairy alternative?
Yes! Use coconut cream or almond milk instead of heavy cream and half-and-half, and opt for vegan butter to keep the creamy consistency.
Q: How can I make this ice cream even crunchier?
Add extra toffee bits, chopped nuts, or even cookie crumbles right before freezing for a crunchier texture.
Q: What are some fun ways to serve Butter Crunch Ice Cream?
You can enjoy it in a cone, as part of a sundae, layered in a parfait, or paired with warm desserts like brownies or apple pie.
Q: Can I reduce the sugar in this recipe?
Yes, but it may slightly affect the texture. You can substitute some sugar with natural sweeteners like honey or maple syrup.
Q: Why is my ice cream too hard after freezing?
If your ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping. Adding corn syrup or alcohol (like bourbon or rum) can also help maintain a softer consistency.
butter crunch ice cream recipe
Equipment
- Medium saucepan (for heating butter and sugars)
- Ice cream maker (KitchenAid attachment recommended)
- Mixing bowls (for combining ingredients)
- Whisk (for blending the base)
- Freezer-safe container (for storing ice cream)
- Baking sheet (for roasting almonds)
- Knife/chopping board (for almond preparation)
Ingredients
- Base Ingredients
- 3 cup Heavy cream
- 2 ½ cup Half and half
- 3 cup Whole milk
- 1 ½ cup Granulated sugar
- 2 small pinches A pinch of salt
- Sweeteners and Flavor Enhancers
- ¾ cup Dark brown sugar
- ¾ cup Light brown sugar
- 3 tbsp Vanilla extract
- Crunchy Add-ins
- 1 ½ cup Toffee bits
- 1 ½ cup Heath toffee bits
- 1 ½ cup Chocolate chips bittersweet or semisweet
- 1 tbsp Baking soda
- Optional Garnishes and Additions
- ¾ cup Toffee sauce
- ¾ cup Toasted almonds
- ½ cup Sprinkles
- Richness Enhancers
- 6 tbsp Butter salted or unsalted
- 1 ½ cup Milk or alternatives: skim milk, sweet cream, buttermilk
- Commercial Additives Optional
- ¾ cup Corn syrup
- ½ cup Vegetable oil
- ½ cup Peanut flour
Instructions
- Preparing the Ice Cream Base
- In a medium saucepan over medium-low heat, melt the butter.
- Stir in the brown sugar, salt, and half and half, allowing the sugar to dissolve. Heat until tiny bubbles form at the edges, ensuring the mixture does not reach a boil.
- Remove from heat and let cool slightly.
- Once cooled, whisk in the heavy cream and vanilla extract.
- Cover and refrigerate the mixture for at least 6 hours or until fully chilled.
- Churning the Ice Cream
- Ensure the ice cream maker bowl is completely frozen before use.
- Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes until a soft-serve consistency is achieved.
- Add the toffee bits to incorporate crunch throughout the ice cream in the last minute of churning.
- Freezing and Final Touches
- Transfer the churned ice cream to a freezer-safe container.
- Freeze for 2-4 hours to allow it to firm up.
- Adding Crunchy Almonds and Chocolate (Optional but Recommended!)
- While the ice cream is freezing, spread almonds on an ungreased baking sheet and roast for 10 minutes at 350°F.
- Once cooled, chop the roasted almonds into small pieces.
- Melt the chocolate and mix it with the chopped almonds.
- Stir the almond-chocolate mixture into the ice cream before serving for a crunchy texture.
Notes
Keep it in the coldest part of the freezer to avoid ice crystal formation.
If storing in a large tub, divide it into smaller portions to reduce air exposure each time you scoop.
For optimal texture and flavor, consume within 1-2 weeks.
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