This brown butter ice cream has crispy bits of toasty brown butter and vanilla bean seeds. It's so easy to make and you don't need an ice cream maker. This ice cream flavor is like an elevated vanilla bean - it's classic and comforting, it can be eaten alongside any dessert, and makes a mean ice cream sundae base. It's rich and creamy but not overwhelmingly buttery rich.
I have a batch of this ice cream in my freezer all summer long for when guests come over! I love enjoying it on its own, over a warm cherry brownie, or with some cherry curd spooned on top.
Jump to:
- 🍨 Why you'll LOVE this recipe
- 📝 Key ingredients
- 👩🍳 How to make brown butter ice cream
- ✔️ Expert brown butter ice cream tips
- 🥄 Make ahead and storage
- ❔ Why adding milk powder levels up the brown butter flavor?
- 🍒 Serving suggestions for brown butter ice cream
- 📖 Recipe FAQs
- 🍦 More related recipes
- 📖 Recipe
- 💬 Comments
🍨 Why you'll LOVE this recipe
- Rich, caramelized flavor: The brown butter adds a deep toasty caramel flavor, elevating the classic vanilla bean taste.
- No ice cream maker needed: This no churn ice cream recipe makes a perfectly rich, creamy, and smooth texture.
- Minimal ingredients: This recipe requires only a few common ingredients, making it easy to whip up anytime.
Turns out this ice cream is incredible for making ice cream sandwiches! I used my brown butter ice cream base in these delicious homemade puff pastry ice cream sandwiches.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Heavy whipping cream: I used 35% whipping cream to ensure a creamy and light ice cream texture. Make sure the cream is chilled so that it whips up lighter and easier.
Butter: A good quality, unsalted butter will give you the best results in this recipe. I don't recommend using salted butter because it tends to have a metallic aftertaste after browning.
Milk powder: This is an optional ingredient - I've tried the recipe with and without milk powder and it was a hit both times! The milk powder adds more texture and more brown butter flavor. Without the milk powder, the ice cream is creamier with a subtler brown butter flavor. I used skim milk powder. Whole milk powder will also work well.
Vanilla bean: The vanilla bean adds beautiful crunchy specks of vanilla and loads of vanilla flavor. I strongly recommend using a whole vanilla bean, but you can substitute it with 1 tablespoon of vanilla paste if you don't have a vanilla bean.
Sweetened condensed milk: This sweetens the ice cream and adds a lot of milk protein. Both the milk protein and sugar are important for creating a smooth ice cream, without ice crystals, and with an almost chewy texture. Don't substitute it with evaporated milk - that is a completely different product.
👩🍳 How to make brown butter ice cream
Ice cream step by step
Step 1: In a small saucepan, combine butter and dry milk powder. Melt it on medium-low heat, stirring with a spoon to prevent it from burning.
Step 2: It will start foaming up and then the foam will subside and then it will start foaming up again. At this point the white milk solids will turn a deep golden brown. Immediately remove it from heat.
Step 3: Cut the vanilla bean in half lengthwise and use a knife to scrape out the seeds. Add the seeds and the vanilla pod to the hot brown butter and stir to coat. Let it cool slightly.
Step 4: Whip the cream to stiff peaks in a chilled bowl or a stand mixer using a whisk attachment.
Step 5: Add the sweetened condensed milk into the whipped cream. Take the vanilla pods out of the brown butter and scrape the excess butter and vanilla seeds off. Add the liquid butter into the whipped cream and fold together.
Step 6: Transfer the mixture into an ice cream container or loaf tin. Cover and freeze for 8 hours or until completely frozen. Then scoop and enjoy!
✔️ Expert brown butter ice cream tips
- Don't burn the butter: You want the specks (milk solids) in the brown butter to be a deep golden brown, but not burnt. If you burn the brown butter it will have a burnt, bitter flavor.
- Whip the cream to stiff peaks: This will incorporate the most amount of air into the ice cream, creating a light and creamy texture. Be careful not to overwhip the ice cream!
🥄 Make ahead and storage
This ice cream is perfect to make ahead and store in the freezer for whenever you want to fix yourself some ice cream, or to keep on hand for hosting.
Store it wrapped tightly or in an airtight container in the freezer, for up to one month.
The longer you store this brown butter ice cream, the more ice crystals will form on top. But don't worry - the ice crystals won't form inside the ice cream.
❔ Why adding milk powder levels up the brown butter flavor?
When you make brown butter, the milk solids get nice and toasty, giving the brown butter a caramelized flavor. In order to boost that brown butter flavor even more, you can add even more milk solids in the form of milk powder. This will give you even more toasted milk solids, resulting in a stronger brown butter flavor.
Since this ice cream flavor is primarily brown butter, the milk powder really helps amplify the brown butter flavor.
I've tried this brown butter ice cream recipe without adding milk powder when browning the butter, and you can still taste the brown butter, it's just more subtle. Also, since there aren't as many toasted milk solids, the texture is smoother without the milk powder.
🍒 Serving suggestions for brown butter ice cream
This is a universal and mild ice cream flavor that pairs with virtually everything - while being flavorful enough to be enjoyed on its own. Like a classic vanilla ice cream!
Serve this brown butter ice cream on its own in a cone or a bowl to really enjoy those toasty caramel flavor notes.
This ice cream is the perfect a-la-mode side kick. Serve it over a warmed pecan pie brownie, strawberry crumble, or over some mini blueberry pies.
The way I've loved serving it lately has been as a sundae, topped with cherry curd. The tart, smooth cherry curd makes the perfect topping that complements the richness, sweetness, and caramel notes in the ice cream. It's a delicious and unique, sundae that my friends and family just can't get enough of! Top it with in season cherries and berries and you have the perfect refreshing and creamy summer dessert that's so easy to make ahead and have on hand.
📖 Recipe FAQs
No, I don't recommend it because it's a completely different product. Evaporated milk is very thin, and doesn't have the sugar that sweetened condensed milk has. The sugar is very important in creating a smooth and creamy ice cream texture without crunchy ice crystals.
This recipe will also work really well without milk powder. I do recommend the milk powder because it adds even more brown butter flavor and is pretty easy to find in grocery stores. Without milk powder, the brown butter flavor is more subtle and the texture is smoother since there aren't as many browned milk solids.
I totally get it - vanilla beans can get a little pricey. If you don't want to splurge on beans, you can use vanilla bean paste instead. You'll get some vanilla seeds speckled throughout the ice cream and a good amount of vanilla flavor.
🍦 More related recipes
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📖 Recipe
Brown Butter Ice Cream
Equipment
Ingredients
- ¼ cup unsalted butter
- 3 tablespoons dry milk powder skim or whole (optional, but highly recommended)
- 1 whole vanilla bean or 1 tablespoon vanilla bean paste
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 300 mL, 14 oz
- ¼ teaspoon sea salt
Instructions
- In a small saucepan, combine butter and dry milk powder. Melt it on medium-low heat, stirring with a spoon or spatula to prevent it from burning.¼ cup unsalted butter, 3 tablespoons dry milk powder
- The butter will start foaming up and then the foam will subside and then it will start foaming up again. At this point you'll notice the white milk solids turn a deep golden brown. Immediately remove it from heat to prevent the brown butter from burning because it can burn so quickly and easily.
- Cut the vanilla bean in half lengthwise and use a knife to scrape out the seeds. Add the seeds and the vanilla pod to the hot brown butter and stir to coat. Let it cool slightly while you work on the whipped cream. You still want it to be liquid.1 whole vanilla bean
- Whip the cream to stiff peaks in a chilled bowl or a stand mixer using a whisk attachment. Be careful not to overwhip!2 cups heavy whipping cream
- Add the sweetened condensed milk and salt into the whipped cream.1 can sweetened condensed milk, ¼ teaspoon sea salt
- Take the vanilla pods out of the brown butter and scrape the excess butter and vanilla seeds off - discard the vanilla bean pod. Add the liquid brown butter into the whipped cream. Fold together well.
- Transfer the mixture into an ice cream container or loaf tin. Cover and freeze for 8 hours or until completely frozen. Then scoop and enjoy!
Notes
- Don't burn the butter. You want the milk solid specks in the brown butter to be a deep golden brown, but not burnt.
- Whip the cream to stiff peaks to create a light and creamy ice cream. Don't overwhip the cream though!
Kiki
This was SO good and easy to throw together! I left out the milk powder and added some crushed up Oreos for my kids, but the recipe is delicious as is. Will definitely make this again