Brown Sugar Ice Cream

There are days (and some times weeks) when I feel so defeated.

Days when I just want to hide away from the world and cry.

But I know I can’t.

So I eat ice cream.

Ice cream makes me feel better.

Brown Sugar Ice Cream

Yield: About 1 quart


  • 2 eggs (*If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ¾ cup light brown sugar
  • 2 cups heavy cream, chilled
  • 1 cup milk, chilled
  • 2 teaspoons ground cinnamon
  • 2/3 cup toffee bits
  • ¾ cup chocolate chips (optional)


  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream, milk, and cinnamon.
  4. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  5. About 2-3 minutes before ice cream is done churning, add toffee bits and chocolate chips.
  6. Transfer to ice cream container and freeze for at least 4 hours before serving.


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  1. I feel ya! It’s a constant battle sometimes, because the enemy loves to get us down! I hope your weekend is bright and wonderful!! And I pretty much love brown sugar anything ever. Yum!

    1. Thanks so much for the kind words! I’m totally a sucker for most things that have brown sugar too. Mostly because when it’s all melty (sp?), it reminds me of caramel. Hope you have a lovely weekend! 🙂

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