Chef Savvy · by Kelley Simmons★ 4.9 (9)
Butter Brickle Ice cream made with Homemade Toffee
NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 8%
CARBS 31G24% OF CAL
0G FIBER30G SUGAR0G OTHER
FAT 44G75% OF CAL
27G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, buttery butter brickle ice cream made with homemade toffee and half-and-half. A creamy, indulgent frozen dessert perfect for summer, with deep caramel-toffee flavor.
dessertamerican🍪 sheet pan🌡️ thermometer🥄 saucepangluten freevegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 ounces half and half
- 2 tbsp unsalted butter
- 3/4 cup light brown sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/3 cup light brown sugar
- 5 tbsp unsalted butter
At a glance
PER SERVING · TIME 20M
CAL 26%·PRO 8%
CARBS 31G24% OF CAL
0G FIBER30G SUGAR0G OTHER
FAT 44G75% OF CAL
27G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 71mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 146mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 71MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.