Brown Butter Brownie Ice Cream is a homemade ice cream recipe that tastes like brownies. This chocolatey and sweet concoction can be made in only one bowl, and the ingredients are simple to find. It’s perfect for those looking to enjoy a decadent dessert without all of the fuss!
Brown Butter Brownie Ice Cream is a dessert that was created by accident. It is made with brown butter, eggs, sugar, and vanilla extract. Read more in detail here: brown butter brownies.
Brown Butter Brownie Ice Cream is a nutty brown butter ice cream with fudgy brownie chunks swirled throughout. You’ll be in ice cream nirvana with just one taste.
Guys. I believe I have discovered the finest ice cream ever. Brown Butter Brownie Ice Cream is a dessert made with brown butter and brown sugar. It even tastes wonderful when you say it out loud. It also tastes incredible.
It all begins with a foundation of brown butter ice cream. For this’scream, we leave off the eggs so that the taste of the brown butter may come through. It’s extremely creamy and silky.
After that, we add fudgy brownie chunks. As they soak up the taste of the ice cream, they wonderfully highlight its nuttiness. The chewy texture contrasts well with the creamy brown butter foundation.
I know it’s summer and we’re meant to be all light and fruity, but I just couldn’t stop myself from creating this. It’s also frozen, so it’s quite summery!
My excellent buddy used to live by the maxim that ice cream had no calories. Her logic was that people eat ice cream in the summer and lose weight in the summer, therefore the ice cream couldn’t possibly be doing you any harm.
Do I have faith in her? No. Will I tell others that information if I wish to? Yes, absolutely.
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In order to make ice cream
- 1 tablespoon unsalted butter, sliced into tiny cubes
- 2 quarts of milk
- 1/2 gallon heavy cream
- cornstarch, 1 tablespoon
- brown sugar, 2/3 cup
- corn syrup (two teaspoons)
- 1 teaspoon vanilla extract
- a half teaspoon of salt
To make the brownie crumbs
- 1 box brownie mix, cut into centimeter cubes according per package guidelines
- Heat the butter in a small saucepan over medium heat, whisking periodically. Just keep swirling while the butter melts and foams. Small brown specks will appear on the bottom of the pan over time, and the butter will begin to smell burnt. Remove from the heat and set aside to cool.
- In a medium saucepan, combine the milk and cream. In a small mixing dish, combine 3 tablespoons milk and cornstarch. Remove from the equation.
- Heat the milk mixture over medium heat, stirring constantly, until the sugar has fully dissolved. Reduce the heat to low and cook for 5 minutes. Make sure the milk doesn’t burn. Stir in the cornstarch mixture and continue to cook for another minute before removing from the heat and adding the brown butter.
- Fill an electric mixer halfway with water and combine on high speed until thoroughly emulsified (tighten the top with a cloth!). Blend for another 30 seconds after adding the vanilla extract.
- Freeze the mixture for at least 2 hours in a freezer-safe container. Place in fridge if chilling overnight.
- Cut half of your cooked brownies into little cubes when you’re ready to create ice cream (you will not need the other half of the brownies). Remove from the equation.
- In your ice cream machine, churn according to the manufacturer’s instructions. When the ice cream is completely churned, gently fold in the brownie chunks. Allow it chill for at least two hours in a freezer-safe container before serving!
Recipe modified from The Kitchn for brown butter ice cream.
The “very lemon loaf recipe” is a delicious and easy dessert that has been made with brown butter. It’s an excellent way to use up leftover bits of lemons, or if you’re feeling particularly creative, you could make a lemon curd instead.
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