Crème Brûlée Ice Cream – A Frozen Twist On A French Dessert Classic

Indulge in this crème brûlée ice cream — a frozen twist on the classic French dessert. Silky custard, rich vanilla, and shards of caramelised sugar in every scoop. Perfect for Bastille Day or any time you crave Parisian elegance.

There are certain French desserts that demand a little respect — and crème brûlée is one of them.

Smooth, silken custard, the intoxicating scent of vanilla, and that deeply satisfying crack as your spoon breaks through the caramelised sugar top.

As any French chef would tell you, “It’s perfect as it is, pourquoi changer ?” — why change it? Well, I’m not changing it… I’m just serving it in a way that’s a little cooler. Literally.

Don’t mess with the classics… But do feel free to freeze them!

Think of this recipe as the lovechild of a Parisian bistro and a summer ice cream parlour – You get that same rich custard base, infused with real vanilla bean, but churned into a luxuriously creamy ice cream, then swirled with ribbons of caramel and scattered with shards of crunchy brûlée sugar.

This is the kind of dessert that says – ooh la la with every spoonful.

✅ In This Article, You’ll Discover:

• A quick history and appreciation of the original crème brûlée — and why it’s so adored
• How to make a classic custard base that’s silky, rich, and scoopable
• The secret to keeping that caramelised sugar crunch in frozen form
• Serving tips to channel your inner French pâtissier
• A dairy-free option for plant-based brûlée lovers

🇫🇷 A Love Letter to Crème Brûlée

Before we talk about freezing it, let’s take a moment to appreciate the original.

Crème brûlée — literally “burnt cream” in French — is a dessert of contrasts. Beneath a brittle, glass-like lid of caramelised sugar lies the silkiest vanilla custard you can imagine. One spoonful and you get that delicate crack, followed by a smooth, creamy melt that feels like pure indulgence.

Traditionally, it’s made by whisking together egg yolks, sugar, cream, and fragrant vanilla, then baking gently in a water bath until just set. The magic touch comes at the very end — a dusting of sugar, gently scorched by a blowtorch or hot grill until it melts, bubbles, and cools into that iconic amber crust.

Part of a Crème brûlée’s charm is ritual – the tapping of the spoon, the first shattering of sugar, the mingling of warm caramel with cool, custardy cream underneath.

It’s a dessert that feels both elegant and comforting, luxurious yet familiar — the kind of thing you find on the menu at a Parisian bistro or in the kitchen of a very proud home cook.

It’s little wonder that so many French chefs would say: “Don’t mess with the classics.”

Sacré bleu! We’ve gone and put crème brûlée in an ice cream — and yes, it’s as dangerously delicious as it sounds.

Let’s get cracking — on that caramel topping and this recipe!

🍮 Crème Brûlée Ice Cream Recipe

(Prep Time: 25 mins (+chilling) | Churn Time: 20–25 mins | Freeze Time: 4+ hrs | Serves: 6)

If you’ve ever wished you could spoon into a crème brûlée straight from the freezer — creamy custard, caramel crunch and all — this recipe makes that dream très possible.

Ingredients:

For the Ice Cream Base:

• 500ml double cream
• 250ml whole milk
• 6 large egg yolks
• 150g caster sugar (split into 100g + 50g portions)
• 1 vanilla pod (split, seeds scraped) or 2 tsp vanilla bean paste
• Pinch of salt

For the Brûlée Crunch:

• 75g caster sugar (for caramel shards)

Optional Dairy-Free Adaptation:

• Swap cream for coconut cream & milk for oat milk
• Use a plant-based egg yolk replacer (or skip yolks for a rich coconut-milk base)

Method:

1. Make the Custard Base:

• In a saucepan, heat the cream, milk, vanilla seeds, and pod until steaming (don’t boil).
• In a separate bowl, whisk egg yolks with 100g sugar until pale and thick.
• Slowly pour the hot cream mixture into the yolks, whisking constantly.
• Return to the pan and stir over low heat until it thickens enough to coat the back of a spoon.
• Remove vanilla pod. Add a pinch of salt. Cool completely, then chill for at least 4 hours.

2. Make the Caramel Shards:

• Line a baking tray with parchment.
• Heat 75g sugar in a dry pan over medium heat until it melts and turns deep amber.
• Pour onto the tray and tilt to spread. Cool completely, then break into shards.

3. Churn & Assemble:

• Churn custard in your ice cream machine until almost set.
• Sprinkle in half the caramel shards in the last minute of churning.
• Transfer to a tub, swirl through the remaining shards, and freeze for 4–6 hours.

Nutritional Information (per serving)

Based on 6 servings, using the dairy version without extra toppings.

• Calories: 425 kcal | Fat: 32g | Saturated Fat: 19g | Carbohydrates: 31g of which Sugars: 30g | Protein: 5g | Fibre: 0g | Salt: 0.2g

💡 Tip: If you’re adding extra caramel shards or serving with buttery shortbread, you’ll need to adjust these values upwards.

Serving Suggestions:

• Serve in chilled bowls with extra caramel shards on top.
• Pair with buttery shortbread or tuiles.
• For Bastille Day flair — add a tiny French flag and enjoy outside with Champagne.

💡 Pro Tip: Keep caramel shards in an airtight container until the last minute — humidity is their enemy.

❓FAQ’s

Q: Can you make crème brûlée ice cream without an ice cream maker?

• Oui! You can make this recipe no-churn by cooling the custard base completely, then whipping 300ml of double cream until soft peaks form, folding it into the custard, and freezing in a lidded container. Stir every hour for the first 3–4 hours to break up ice crystals for a smoother texture.

Q: How do you keep caramel shards crunchy in ice cream?

• This is a frequently asked question and key too in order to maintain that all-important ‘crack’ of the caramel – Humidity is the enemy of caramel! Store your shards in an airtight container with a little silica gel packet until you’re ready to fold them in. Add them at the very last minute before freezing, and don’t over-mix once they’re in — this keeps the crunch alive.

Q: Can I make this dairy-free and still keep the flavour?

• Absolutely. Swap double cream for coconut cream, whole milk for oat milk, and use a plant-based egg yolk replacer. The vanilla and caramel still shine, and the result is luxuriously rich with a hint of coconut.

📎 Related Reads You Might Also Like:

• 🇫🇷 Bastille Day-Inspired Ice Cream Desserts – A Taste of France
• How to Make Ice Cream Without an Ice Cream Maker
• Lavender and Honey Ice Cream – A Taste of Provence
• Raspberry & Champagne Ice Cream – The Chic Summer Cooler

The Final Scoop

Crème brûlée is the Audrey Hepburn of desserts — effortlessly elegant, timeless, and adored by all. And while I’ll never argue against the classic, this frozen version might just become your go-to summer dinner party showstopper.

So… don’t mess with the classics — but maybe, just maybe, put them in your freezer once in a while. 😉

We hope that you’ve enjoyed our article – Crème Brûlée Ice Cream – A Frozen Twist on a French Dessert Classic – and that it’s inspired you to give this luxurious French twist a go.

Whether you’re making it to impress dinner guests, celebrate Bastille Day, or simply treat yourself on a quiet evening, this frozen take on a bistro classic is pure indulgence in every spoonful.

If you have any questions, tips to share, or you’ve put your own creative spin on the recipe, drop us a comment below — we love hearing from fellow dessert enthusiasts.

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