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Crème Brûlée Ice Cream

Decadent Crème Brûlée Ice Cream You Can Make at Home

This Crème Brûlée Ice Cream is a luxurious dessert that's easy to make, combining creamy vanilla flavors and crunchy toffee bits.
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Prep Time 20 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 cups
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups heavy whipping cream optional: use coconut cream for a dairy-free version
  • 1 can (14 oz) sweetened condensed milk no substitutes needed
  • 1 tbsp vanilla bean paste substitute with 1 tbsp vanilla extract for a milder taste
  • 1 pinch salt enhances other flavors
For the Crunch
  • 1/2 cup toffee bits or crushed Heath Bar pieces substitutes include crushed caramel candies or caramel brittle

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • loaf pan or airtight container

Method
 

Step-by-Step Instructions
  1. Chill Your Equipment: Pop your mixing bowl and whisk into the freezer for about 10 minutes.
  2. Whip the Cream: Pour in the heavy whipping cream and beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  3. Mix the Condensed Milk: In a large bowl, combine the sweetened condensed milk, vanilla bean paste, and salt. Stir gently.
  4. Combine the Mixtures: Fold the whipped cream into the condensed milk mixture gently.
  5. Add the Toffee: Incorporate the toffee bits into the mixture and fold gently.
  6. Transfer to Container: Pour the mixture into a loaf pan or airtight container and smooth the top.
  7. Freeze Until Firm: Place in the freezer for at least 6 hours or preferably overnight.
  8. Serve and Enjoy: Let sit at room temperature for a few minutes before scooping.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 100mgPotassium: 150mgSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Remember to allow the ice cream to freeze overnight for the best flavor and texture.

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