BUTTER BRICKLE ICE CREAM
Make and share this Butter Brickle Ice Cream recipe from Food.com.
Provided by Queen of Everything
Categories Frozen Desserts
Time 2h15m
Yield 1 1/2 quarts, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sacepan, combine half & half, brown sugar, and butter.
- Stir constantly over low heat.
- When mixture becomes bubbly around the edges of the pan, remove from heat.
- Chill this mixture along with the bowl of your ice cream freezer.
- Before freezing, add whipping cream and both extracts, mix well.
- Freeze according to your ice cream maker directions.
- Add toffee bits after freezing process.
Nutrition Facts : Calories 334.1, Fat 25.5, SaturatedFat 15.9, Cholesterol 89.2, Sodium 64.5, Carbohydrate 25.1, Sugar 21.6, Protein 2.5
BUTTER BRICKLE ICE CREAM PIE
This butter brickle ice cream pie is my husband's absolute favorite summertime dessert. I often serve it to company in warm-weather months. Everyone loves the rich butter-pecan flavor. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm., In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture., Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving., Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.
Nutrition Facts : Calories 733 calories, Fat 37g fat (19g saturated fat), Cholesterol 89mg cholesterol, Sodium 507mg sodium, Carbohydrate 99g carbohydrate (81g sugars, Fiber 0 fiber), Protein 7g protein.
BUTTER BRICKLE FROZEN DELIGHT
This dessert is a frozen winner! It is made in a 9" springform and can be stored in the freezer and served immediately when unexpected company arrives. It is a very rich dessert with layers of butter brickle, caramel sauce, and a rich layer of cool whip & cream cheese. Very rich!
Provided by LORIELEECOOPER
Categories Desserts Frozen Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
- Bake 6 minutes, until set. Cool completely.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
- Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
- In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
- Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 70.9 g, Cholesterol 65.7 mg, Fat 35.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 20.7 g, Sodium 346.6 mg, Sugar 36 g
BUTTER BRICKLE DESSERT
Ideal for feeding a crowd or just your family, this special confection can be made in advance and stored easily in the freezer. "I try to keep a panful handy during summer, since that's the time my family requests it most, "relates subscriber Leila Flavell of Bulyea, Saskatchewan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm., Pat half of the crumbs into a 13x9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting.
Nutrition Facts : Calories 240 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER BRICKLE BARS
These bars are so yummy. They are sweet and nutty and perfect for the holidays or last minute guests.
Provided by BrattiPattiB
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Mix cake mix, egg and butter. It will be the consistency of a pie crust dough.
- Press the mixture in the bottom of a well greased sided cookie sheet. It may seem a little thin but it is ok.
- Mix the milk, chips and pecans.
- Spread the mixture over the dough.
- bake 25 minutes
- Once these have cooled, you can cut them up.
Nutrition Facts : Calories 261.2, Fat 13.9, SaturatedFat 4.1, Cholesterol 26, Sodium 218.1, Carbohydrate 31.9, Fiber 1.1, Sugar 22.2, Protein 3.8
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Servings 1Total Time 4 hrs 20 minsCategory Tags
- Butter bottom and sides of 9-inch pie plate; line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle 1/3 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.
- Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally (sauce will thicken as it cools).
- Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.
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