Brown Butter Ice Cream

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.

🍨 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!

🥄 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

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📖 Recipe

Brown Butter Ice Cream

Mary

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.

5 from 1 vote

Print Recipe Pin Recipe Shop Ingredients

Course Ice Cream

Cuisine American

Servings 12 people

Calories 177 kcal

Equipment

• ▢
  electric mixer

Ingredients

  

1x2x3x

• ▢ 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

Shop Ingredients on Jupiter

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

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. 

Tips for success:

1. Don't burn the butter. You want the milk solid specks in the brown butter to be a deep golden brown, but not burnt. 
2. Whip the cream to stiff peaks to create a light and creamy ice cream. Don't overwhip the cream though!

Nutrition

Calories: 177kcalCarbohydrates: 2gProtein: 2gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 55mgSodium: 70mgPotassium: 73mgSugar: 2gVitamin A: 742IUVitamin C: 0.4mgCalcium: 51mgIron: 0.05mg

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