Go Back
–+ servings
Crème Brûlée Ice Cream

Crème Brûlée Ice Cream That's Creamy and No-Churn Delight!

This Crème Brûlée Ice Cream recipe is a creamy, decadent no-churn delight that captures the essence of the classic French dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups heavy whipping cream Provides the creamy base and richness. Use light cream for a lighter version, though texture may differ.
  • 1 can (14 oz) sweetened condensed milk Adds sweetness and helps achieve a creamy texture without churning. Condensed coconut milk can be used for a dairy-free version.
  • 1 tablespoon vanilla bean paste Imparts a deep, authentic vanilla flavor. Can substitute with 1 tbsp pure vanilla extract, though flavor intensity will be less.
For the Crunchy Element
  • ½ cup toffee bits or crushed Heath Bar pieces Adds crunch and caramel notes, recreating the brûlée effect. Crushed caramel candies or a caramel brittle work well as alternatives.
Optional Flavor Enhancer
  • 1 pinch salt Enhances overall flavor by balancing sweetness.

Equipment

  • Mixing bowl
  • whisk or electric mixer
  • loaf pan or airtight container

Method
 

Step-by-Step Instructions for Crème Brûlée Ice Cream
  1. Chill Your Equipment: Place your mixing bowl and whisk into the freezer for about 10 minutes.
  2. Whip the Cream: In your chilled bowl, pour in 2 cups of heavy whipping cream and whip until stiff peaks form, about 3-4 minutes.
  3. Prepare the Condensed Milk Mixture: In a separate bowl, combine 1 can of sweetened condensed milk and 1 tablespoon of vanilla bean paste. Optionally add a pinch of salt.
  4. Fold the Mixtures Together: Gently fold the whipped cream into the condensed milk mixture.
  5. Add the Crunch: Gently fold in ½ cup of toffee bits or crushed Heath Bar pieces.
  6. Transfer to Container: Pour the mixture into a loaf pan or container and smooth the top.
  7. Freeze the Mixture: Cover and place in the freezer for at least 6 hours, preferably overnight.
  8. Scoop and Serve: Let the ice cream sit at room temperature for about 5 minutes before scooping.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 150mgPotassium: 200mgSugar: 25gVitamin A: 500IUCalcium: 100mg

Notes

Store in an airtight container to prevent ice crystals. Best enjoyed within 7-10 days for optimal freshness!

Tried this recipe?

Let us know how it was!