Ice cream without an ice cream maker?! Let’s do it! As June Dairy Month kicks off across Wisconsin, there is no better time to whip up a tasty treat in the kitchen. This brown butter ice cream recipe is simple, does not require additional equipment and is a great one to get kids engaged. The star ingredient, brown butter, is a surprisingly easy-to-make addition that provides a rich, nutty flavor you’re sure to be addicted to!
What is brown butter?
Simply put, brown butter is butter that has been melted and cooked down until the milk solids slightly toast. It takes on a nutty, caramel-like flavor that is perfect for enhancing traditional ice cream.
Butter is a staple to Wisconsin dairy, too. According to the USDA National Agricultural Statistic Service, Wisconsin produced over 547 million pounds of butter in 2022. That equates to roughly 20% of all U.S. butter production. As you make this brown butter ice cream, you can be assured you are supporting local Wisconsin farmers while also satisfying your sweet tooth.
Easy and kid-friendly
We appreciate this recipe because it is an easy one to do with the family. The no-churn nature of brown butter ice cream means it can be done with pantry staples and equipment you already have on hand. Additionally, pouring, mixing and freezing are all simple steps to include the smallest of helpers on.
Let the kids take a turn stirring the brown butter (with supervsion, of course), measuring out ingredients and folding in the whipped cream. Not only do you get a sweet reward at the end, but you also get to create fun kitchen memories and traditions.
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Brown Butter Ice Cream
Ingredients
- 1/2 cup butter
- 14 oz sweetened condensed milk
- 2 cups Heavy Whipping Cream
- 1 cup toffee bits, chocolate chips or similar topping
Instructions
- In a medium sauce pan, melt butter over medium heat and continue cooking for 5-7 minutes. Watch very closely until the butter is foaming and turns a golden brown color. Remove from heat.
- Add the butter to a medium bowl. Scrape the bottom of the saucepan to release any brown bits from cooking. Cool, stiring occasionally, until the mixture comes down to room temperature.
- Once butter is cooled, add sweetened condensed milk. Stir until well mixed and set aside.
- In a large bowl or stand mixer, add whipping cream. Beat at a high speed until stiff peaks form.
- Fold 1 cup of whipped cream to the butter mixture until mixed.
- Add half of the butter mixture into the remaining whipped cream, folding until mixed. Add remaining butter mixture and topping of choice and fold until mixed.
- Transfer mixture to two 9×5 in loaf pans or an 8-inch square baking dish. Freeze for 8 hours or until firm.