Caramel Brickle No Churn Ice Cream


Caramel Brickle No Churn Ice CreamCaramel Brickle Ice Cream?  What’s with the ice cream you ask – don’t I know it’s winter?  Well, yes considering we have had snow, snain, freezing rain, and ice, sometimes all together.  But little to nothing keeps me from ice cream, especially this very easy, almost no work version.

I came across this no churn, no ice cream machine recipe several years ago and have come up with variations but none as exciting as this one.  It takes an extra step, but you will be rewarded with one of the smoothest, crunchy, caramel ice creams ever.

The caramel, which is more of a sauce, and the brickle bits are the stars here.  While the caramel hardens a bit, the brickle bits stay crunchy.

A bit of vodka can be added to help keep the ice cream soft.  If you want to use it, but don’t want to buy a big bottle, small, individual 1/4 cup bottles can be found in grocery stores or liquor stores.Vodka for Caramel Brickle No Churn Ice Cream

The consistency of the ice cream can also be controlled by the degree to which you whip the cream. Whipping it to a very soft consistency will yield a soft set ice cream.  Whipping it to a firmer consistency will make harder ice cream.

The ice cream, without the caramel, is first poured into a 9×9 inch pan so the caramel can be swirled in more evenly.  After swirling in the caramel and an initial freeze, I transfer it to an upright 2-quart container for easier storage.

Caramel SauceCaramel for Caramel Brickle No Churn Ice Cream

Using the ingredients listed below, go here for how to photos.

 3/4 cup water
1 cup +2 tablespoons sugar (225 grams or 8 ounces)
2 tablespoons clear corn syrup
5 tablespoons unsalted butter cut into 5 or 6 pieces (75 grams or 2 2/3 ounces)
1/2 cup heavy cream
2 teaspoons vanilla

In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup. Stirring until combined.  When it begins to boil, wash down the sides of the pan with a brush dipped in cold water.  Boil until it becomes a deep golden color, swirling the pan so the color is even.

Remove from the heat immediately and add the butter, stirring until it is melted.  Stir in the cream and vanilla carefully as it may boil up. Return the pan to the heat and boil, without stirring, to 218°F. Pour into a container and let it come to room temperature undisturbed.

Store at room temperature for several days or refrigerate if holding longer.

Yield:  3/4 cup

Caramel Brickle Ice Cream

1 1/3 cups heavy whipping cream
2/3 cup sweetened condensed milk
1 tablespoon vodka, optional
2/3 cup bits o’ brickle toffee bits*
1/2 to 3/4 cup caramel from above

I have used the Heath Bits o’ Brickle Toffee Bits that are plain.  They also come coated in chocolate.  You can use either one.  These are the inside of the Heath bars that have been broken up.  Skor also makes toffee bits but they are not available in my area.Package of Brickle Bits for Caramel Brickle No Churn Ice Cream

Using a mixer, whip the cream to stiff peaks.  Set aside.Stiffly Whipped Cream Combine the condensed milk and vodka.  Fold into the whipped cream.
Stir in the brickle bits and pour into a 9×9 inch pan.Brickle in pan for Caramel Brickle No Churn Ice Cream

If the caramel has set up too much to pour like a thick sauce, microwave briefly.  However, do not liquefy it.  Pour it about 1 inch in from the sides of the pan and throughout the pan. Caramel on ice cream for Caramel Brickle Ice CreamSwirl in with a metal spatula.Caramel Swirled in for Caramel Brickle No churn Ice Cream

Place in the freezer for 6 hours or overnight to freeze.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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11 thoughts on “Caramel Brickle No Churn Ice Cream

  1. Eileen Murphy

    Helen, I know I am late to the party but I just pulled first batch of vanilla wafers out of the oven. I cannot thank you enough for all the testing you did and generosity in sharing. I am now on a mission to go through my mom’s 1948 cookbook and retry all those cookies that were call snaps and crisps but did not live up to the name. Best regards and thanks. Eileen ps: will try the ice cream as soon as Lent is over.

    1. hfletcher Post author

      Hi Eileen – You are never late to my parties. Thank you so much for your generous comments. I really enjoy the testing part and seeing what happens. Let me know if you remake some of the recipes. I would be interested. I think you will love the ice cream.

  2. Elizabeth

    Helen, this looks wonderful and I am so glad that you have written it down and shared it – my husband is an avid ice cream eater. I do have a question: how much difference does it make to leave out the vodka? Would its elimination be balanced by, say, whipping the cream into softer than very stiff peaks?

  3. Karen Aamodt

    Hi Helen, this sounds heavenly! I remember butter brickle ice cream from childhood and it is almost impossible to find these days. My hips say THANK YOU!


    1. hfletcher Post author

      Hi Karen – I was so happy to finally finish this. I ate way too much. My favorite ice cream has been one my son introduced to me (not sure that was a good idea) Haagen-Dazs Caramel Cone. Mike would buy it in the tiny cups for me because I could happily eat the whole pint if left by myself. Well, this ice cream beats that one. Hope this brings back good memories for you.

  4. Judy Wilson

    You mention to place it in the refrigerator to freeze. Did you mean place it in the freezer to freeze? Thank you.

    1. hfletcher Post author

      Hi Daun – A mixer is used for the whipped cream, although I know those that can do it by hand. Everything else is folded in as mentioned in the article. Folding is done by hand.

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