butter crunch ice cream recipe
Homemade butter crunch ice cream combines butter, peanut butter, and toffee bits for a rich, creamy, and crunchy delight. Featuring a velvety vanilla base enhanced by butter solids, it achieves a smooth consistency while the addition of chocolate pieces and butter pecan brings extra indulgence. Serve it plain, with caramelized toffee, or atop a warm pie slice for a truly memorable dessert.
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
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.
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.