Butter Toffee Ice Cream

by Kirsten on August 20, 2011 · 19 comments

in Desserts, Misc. Sweets

This is the first homemade ice cream of this summer in my kitchen. You are probably shaking your head in disbelieve. Well, not that I haven’t eaten my share, I assume probably way to much,since my kids made me stop, yes, it is true, they made me stop at plenty of Italian ice cream parlors on our recent vacation. Thinking back we probably ate ice cream daily. Please don’t tell my husband! Just one scoop or so, really.

Finally back home and far away from the temptations of authentic Italian ice cream it just  happened that I was in charge of bringing dessert to one of my friends for a barbecue. Browsing through the selection of ice creams for sale at my local Vitamin Cottage I stumbled over Alden’s Butter Brittle ice cream. It was love at first sight; it hopped in the card and turned out to be the star of the party at dessert time.

Since then I have been dreaming of recreating the flavor of this ice cream with its velvety butter taste and the crunchy bits of toffee hidden inside.

This recipe of my butter toffee ice cream is an almost perfect match. I used Heath milk chocolate toffee bits as the crunchy substitution for the brittle. You can find Heath toffee bits at Walmart or Target.

Don’t let your summer pass by without having tried my one of a kind butter toffee ice cream. I guarantee you will love it, too!



*  2 cups ( 500 ml) organic half and half
*  1 cup ( 200g) brown sugar
*  2 tablespoons ( 30g) organic butter
*  1 1/2 teaspoon butter flavor extract
*  1 teaspoon vanilla extract
*  2 cups ( 500 ml) organic whipping cream
*  1 cup (150 g) Haeth, English Toffee Bits


Combine the half and half, brown sugar and butter in a medium sized saucepan. Stir on medium heat until the mixture shows bubbles around the edges of the pan. Remove from heat and stir in the whipping cream. Chill in the fridge. Add the vanilla extract and butter flavor right before pouring the mixture into your ice cream maker. Freeze according to your ice cream maker’s direction. Add the toffee bits right before the ice cream is ready to be removed form the ice cream maker. Let it mix well. Serve.


Inspired by food.com.

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Dia Jones July 14, 2013 at 2:20 pm

Oh my gosh! My favorite ice cream is Butter Brickle but I can never find it. My son bought me an ice cream maker so I can make my own but I couldn’t find a recipe I love until now. I think it’s better than Ben and Jerry’s. I had to take it to work and share it or I would’ve eaten the whole thing.

My German...Kitchen in the Rockies September 6, 2011 at 4:07 am

@Anonymous: Yes, my recipes are adjusted to the altitude. Sometimes I publish the sea level version with my high altitude adjustments right there as well. What you see in my pictures on the blog is baked and cooked at my house at 6500 feet. I am very happy that you enjoy my blog. Please don't hesitate to contact me with any baking questions. I know how hard it is to adjust recipes to our altitude. Welcome to Colorado.
Hope to see you soon on my blog again. Kirsten

Anonymous September 5, 2011 at 11:31 pm

This looks SO yummy! Thanks for sharing the recipe!

I live in Brighton, CO and am wondering if you have already adjusted the recipes shown in your blog for high altitude? I moved here from the Midwest and the baking learning curve has been quite tricky for me. I vow to never give up trying though!

Your blog is amazing. Thanks so much!

From Beyond My Kitchen Window August 22, 2011 at 5:32 pm

This ice cream looks so creamy and good. I have wanted the ice cream attachment for my kitchen aid for sometime now. I will have to put it on my Christmas list.

A SPICY PERSPECTIVE August 22, 2011 at 2:26 pm

Wishing I was spooning up ice cream right now instead plain greek yogurt! Ha!

Cooking Creation August 22, 2011 at 11:47 am

I'm holding tightly to summer because I'm not quite ready for autumn even though it's my favorite time of year. This sounds amazing! Must try!

Ciccia August 22, 2011 at 8:23 am

Oh, I'm just swooning! And the waffles here below are so tempting! I love your recipes! I'm following you from Rome, we're here on holiday. I'm Sicilian but my husband is Japanese and we live in Sicily…if you want to taste some sushi come on over! My daughter (hungrycaramella.blogspot.com) has a serious sweet tooth so I'll tell her to follow you. She loves toffee, wait till she sees this ice cream, she'll definitely ask me to make it for her.

Lea Ann August 21, 2011 at 7:15 pm

Beautiful photos Kirsten. I've been slacking abit on the home made ice cream this summer. Need to get that maker cranked up. This sounds so delicious.

Karen Harris August 21, 2011 at 2:59 pm

As soon as I buy a new ice cream freezer, I'm going to have to try this recipe. It looks so good!

Chele August 21, 2011 at 9:30 am

A daily scoop of ice cream is required for a balance diet, truly it is ;0)
Love the look and sound of this ice cream. Yum!

Les rêves d'une boulangère (Brittany) August 21, 2011 at 3:19 am

This looks like something I would order off a dessert menu! Just perfect presentation and flavours!

Anonymous August 20, 2011 at 10:11 pm

I also meant to add, have you tried Blue Bell Butter Pecan or any of their other flavors? It is the best ice cream EVAH!

Anonymous August 20, 2011 at 10:08 pm

Try using Enstrom's toffee bits instead of the Heath bar bits. They are fantastic and reasonably priced at any Enstrom's store in the Denver metro area. The best toffee I've ever had. No, I don't work for them. : ) I use them on ice cream, in cookies, sprinkled around frosted cakes, and much more.

Brenda S 'Okie in Colorado'

Barbara | Creative Culinary August 20, 2011 at 8:23 pm

This is my favorite ice cream ever…although we've always called it Butter Brickle. They ONLY place I've ever found it in Denver is at the ice cream shop in Bonnie Brae. It tastes just like the ice cream we got as kids at Bergen's Dairy in Florissant, MO where I grew up.

I've never tried making my own for fear it wouldn't measure up but thinking I might have to try!

Boulder Locavore August 20, 2011 at 5:57 pm

This looks great and the flavor with the Heath bar would be perfect. I too have not made any ice cream this summer. Burnt out making ice cream from D. Lebovitz's Scoop over the winter. Love the photos too!

Cooking with Michele August 20, 2011 at 5:52 pm

I just said I was done with homemade ice cream for the summer then you post this tantalizing flavor combo that is calling for me to make it – might just have to have one more round with my ice cream maker!

Susan August 20, 2011 at 9:58 am

Toffee bits were my daughter's favorite and I know she would have loved this ice cream. I'll have to make this in her memory! Thank you for such a delicious-looking recipe. XOXO

kitchen flavours August 20, 2011 at 7:43 am

Yum! Yum! Looks so yummy! Ice creams, we can never get enough if it!

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