Butter Brickle Delite

A metal spatula lifting a neat square of frozen vanilla ice cream dessert layered with oat-nut crumble and butterscotch from a glass baking pan.

This layered frozen dessert combines a crisp baked oat-and-nut crumble with softened vanilla ice cream and sweet butterscotch syrup. Everything sets firm in a standard baking dish for tidy, sliceable portions.

The Ingredients

The toasted crumble uses all-purpose flour, rolled oats, packed brown sugar, chopped pecans, and sliced almonds stirred together with melted butter. Softened vanilla ice cream builds the creamy middle tier, while a jar of butterscotch ice cream topping provides rich caramel sweetness throughout.

Assembly and Freezing

The crumble mixture bakes on a greased sheet for fifteen minutes, stirring halfway through, before cooling completely. Half of the baked mixture forms the base of a rectangular pan, followed by butterscotch syrup and scoops of softened ice cream spread smooth. Finished with the remaining crumble and an extra drizzle of butterscotch, the pan freezes until solid and rests briefly at room temperature before cutting.

Butter Brickle Delite — Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1/2 cup sliced almonds
  • 1 cup butter, melted
  • 1 (12 oz) jar butterscotch ice cream topping
  • 1 (48 oz) container vanilla ice cream, softened

Instructions

  1. Preheat oven to 375 degrees F and lightly grease a baking sheet.
  2. Topping: Add flour, oats, brown sugar, pecan, and almonds to a large mixing bowl and stir to combine. Pour the melted butter over top and mix until evenly combined. Transfer to the prepared baking sheet and bake for 15 minutes, stirring halfway through. Set aside to fully cool.
  3. Assembly: Sprinkle half the topping in the bottom of a 9x13-inch pan and spoon butterscotch syrup on top. Spoon ice cream in scoops over the topping mixture and let soften until you can gently spread ice cream into an even layer. Top with remaining topping mixture, followed by a drizzle of butterscotch.
  4. Place pan in freezer for 30 minutes, then cover with foil and continue freezing for 4-6 hours or until frozen through.
  5. Allow pan to sit at room temperature for 5-10 minutes before slicing and serving.

Recipe notes

  • Servings: Serves 10-12
  • Course: dessert

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