Brown Butter Ice Cream Recipe

Brown butter ice cream begins with a kitchen classic and turns it into something extraordinary. The simple act of browning butter brings out a toasted, nutty aroma that transforms the familiar into the unforgettable. When folded into a creamy custard ice cream base, the result is rich, complex, and undeniably comforting. The flavor calls to mind toffee, shortbread cookies, and a hint of warm caramel—all without being too sweet.

This ice cream is smooth and scoopable, with a velvety finish that lingers on the palate. It’s the kind of treat that feels both nostalgic and gourmet. Whether you enjoy it on its own or as a topping for pie, brownies, or apple crisp, it adds a special touch that plain vanilla just can’t match. It’s no wonder brown butter has found its way into cookies, cakes, sauces—and now, your freezer.

The full brown butter ice cream recipe is just below, but if you’ve never browned butter before or are curious about getting that perfect texture, the tips and step-by-step guide are worth a read. From kitchen beginners to seasoned bakers, anyone can bring this elegant dessert to life at home.

Brown Butter Ice Cream Ingredients

The magic of brown butter ice cream begins with just a few well-chosen ingredients. Each one plays a role in building the smooth texture and warm, nutty flavor that makes this ice cream so special. Let’s walk through them and explore a few helpful swaps in case you’re working with dietary needs or pantry limitations.

Unsalted Butter:

This is where the transformation starts. Browning the butter gives it deep, toasty notes that form the backbone of the flavor. Don’t skip this step. If using salted butter, reduce any added salt elsewhere in the recipe.

Heavy Cream:

Provides richness and that luxurious mouthfeel. It’s key for a scoopable texture. For a lighter version, you can replace part of the cream with more whole milk, though the result will be less creamy.

Whole Milk:

Balances the fat from the cream while keeping the texture soft. Avoid using skim or low-fat milk—ice crystals are more likely to form, and the taste won’t be as round.

Egg Yolks:

Create a smooth custard base. They also add body and help the ice cream hold together once frozen. If you’re egg-sensitive, try a cornstarch-thickened base instead, like many Philadelphia-style recipes.

Granulated Sugar:

Sweetens the base and also helps with the texture. Cane sugar works well, too. Avoid reducing the sugar too much, as it affects how soft and creamy the ice cream stays.

Vanilla Extract:

Adds a gentle floral note and helps balance the butter’s richness. You can also use vanilla bean paste for a more pronounced flavor and beautiful speckled look. (Here’s our vanilla paste recipe if you’d like to make your own.)

Optional Add-Ins:

Consider folding in butter brickle bits, chopped pecans, or a swirl of bourbon caramel before freezing. These bring texture and complexity to an already elegant brown butter ice cream treat.

How To Make Brown Butter Ice Cream (Step-by-Step Guide)

Making brown butter ice cream is easy if you follow these steps! This recipe uses the classic custard method, which creates an ultra-smooth, scoopable texture. The key is patience—don’t rush the butter or the custard. Let’s go step by step:

Step 1 – Brown the Butter

Start by melting the unsalted butter in a saucepan over medium heat. Stir often. After a few minutes, it’ll foam and then turn golden brown with a nutty aroma. You’ll see tiny brown specks form at the bottom—that’s the flavor gold.

Tip: Remove it from heat as soon as it smells toasted, not burnt.

Step 2 – Make the Custard Base

In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Warm the milk and cream in another saucepan until steaming, then slowly pour into the yolks while whisking constantly—this tempers the eggs so they don’t scramble.

Step 3 – Cook the Custard

Pour the mixture back into the saucepan. Stir constantly over medium-low heat until it thickens enough to coat the back of a spoon. Don’t let it boil. Once thickened, stir in the browned butter and a splash of vanilla.

Step 4 – Chill Thoroughly

Strain the custard into a bowl to remove any cooked bits. Cover and refrigerate for at least 4 hours, or overnight. This helps the flavors deepen and ensures a better texture when churning.

Step 5 – Churn & Freeze

Once chilled, pour into your ice cream maker and churn according to manufacturer’s directions. It will resemble soft serve at this stage. Transfer to a freezer-safe container and freeze for 4–6 hours to firm up.

For a cozy brown butter ice cream variation, try pairing this ice cream with a warm dessert like our Amish Hamburger Steak Bake. The balance of savory and sweet is pure comfort food.

Tips for Success

To get the creamiest, most flavorful brown butter ice cream, it helps to keep a few things in mind. While the recipe is simple, a little attention to detail will make your results even more impressive.

• Watch the butter carefully: It can go from golden and nutty to bitter and burnt in a flash. Once it smells rich and toasted and you see amber flecks, take it off the heat right away.
• Temper the eggs slowly: Rushing this step can scramble the yolks. Pour the hot cream mixture into the eggs in a thin stream while whisking constantly.
• Chill the custard thoroughly: At least four hours in the fridge—overnight is even better. Cold custard churns more efficiently and creates a finer texture.
• Use a strainer: After cooking, straining the custard removes any tiny bits of cooked egg and ensures your brown butter ice cream is silky smooth.
• Let it ripen in the freezer: After churning, give the ice cream a few hours to firm up. Cover the surface with parchment to prevent ice crystals from forming.

Serving Suggestions

Brown butter ice cream is a treat all on its own, but it also shines with the right pairing. The deep, toasted flavor complements a variety of seasonal and classic desserts.

• Serve it with warm apple pie, pumpkin bread, or baked pears for a fall twist.
• Scoop it onto a slice of banana bread or between two oatmeal cookies for a nostalgic sandwich.
• For grown-up gatherings, drizzle it with bourbon caramel or pair with a shot of espresso for an affogato.

Try it alongside our creamy Tuscan white bean skillet for a comforting weekend dinner finished off with something sweet.

Variations and Customizations

One of the joys of brown butter ice cream is how adaptable it is. Its warm, nutty profile pairs beautifully with a variety of mix-ins and modifications, making it easy to tailor for your taste or dietary needs.

• Butter Brickle Style: Stir in crushed toffee bits or homemade butter brickle during the final moments of churning. This nod to a vintage favorite adds delightful crunch and nostalgia.
• Brown Butter Bourbon Swirl: Blend in a ribbon of bourbon caramel sauce for a deeper, grown-up flavor. The sweetness of the caramel balances the woody notes of the bourbon and butter.
• Nutty Crunch: Toasted pecans, walnuts, or hazelnuts work beautifully folded into the churned ice cream. Chop them fine or leave them chunky for contrast.
• Vegan Version: Use a plant-based butter (one that browns well) and swap the dairy with full-fat coconut milk or a rich oat-based cream. Use a cornstarch-thickened base or vegan custard mix in place of eggs.
• Gluten-Free Option: This recipe is naturally gluten-free, but always double-check any add-ins or toppings like cookies or brittle for gluten content.
• Ice Cream Sandwiches: Spread the churned ice cream between two soft cookies (snickerdoodles or gingersnaps are excellent choices) and freeze until firm.

If you’re in the mood to try another nostalgic twist, consider these lemon oatmeal no-bake cookies—they pair surprisingly well with a scoop of brown butter ice cream on top.

How to Store and Reheat

While brown butter ice cream is best fresh, it stores beautifully with a few precautions.

• Storage: Transfer the freshly churned ice cream into a shallow, airtight container. Press a piece of parchment paper or plastic wrap directly on the surface before sealing. This prevents ice crystals and keeps the texture creamy.
• Freezer Time: It will keep well for up to 2 weeks in a stable freezer. After that, it may start to lose some smoothness.
• Softening for Serving: If it’s too hard to scoop, let the container sit at room temperature for about 5–10 minutes. Avoid microwaving, which can melt it unevenly.
• Re-churning (Optional): If it’s been stored a while and feels icy, you can soften the whole batch slightly and give it a quick churn again for a smoother brown butter ice cream Result.

Can You Freeze Brown Butter Ice Cream?

Absolutely—brown butter ice cream freezes beautifully. In fact, it needs several hours in the freezer to fully set after churning. The key is protecting it from air and moisture so the texture stays smooth.

Here’s how to do it right:

• After churning, transfer the ice cream to a shallow, airtight container. This allows it to freeze more evenly.
• Press a sheet of parchment paper or wax paper directly on the surface of the ice cream before sealing with a lid. This minimizes air exposure and helps prevent ice crystals.
• For best texture, enjoy it within two weeks of making. Beyond that, it may start to harden or lose its silky finish.

Before scooping, let it sit at room temperature for 5–10 minutes. This softens it just enough to get that perfect scoop.

Brown Butter Ice Cream Recipe Card

Brown Butter Ice Cream

Recipe by RebeccaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

8

hours 

15

minutes

Calories

280

kcal

A rich and nutty homemade custard-based ice cream made with golden brown butter, perfect on its own or with toppings.

Gather Your Goodies

• 1/2 cup unsalted butter

• 1 1/2 cups heavy cream

• 1 1/2 cups whole milk

• 5 large egg yolks

• 3/4 cup granulated sugar

• 1 tablespoon vanilla extract (or vanilla paste)

• Pinch of sea salt

• Optional: 1/2 cup toffee bits (for butter brickle)

• Optional: 1/4 cup toasted chopped pecans

• Optional: 1/4 cup bourbon caramel swirl

Let’s Get Cooking

• In a medium saucepan over medium heat, melt butter and stir often. Continue cooking until golden brown flecks appear and it smells nutty (about 5–7 minutes). Remove from heat and let cool slightly.
• In a separate saucepan, combine milk and cream. Heat over medium until just steaming. Do not boil.
• In a bowl, whisk egg yolks and sugar until pale and thick.
• Slowly pour the hot milk mixture into the yolks, whisking constantly to prevent scrambling.
• Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8–10 minutes). Do not boil.
• Remove from heat. Stir in the browned butter (including the brown bits) and vanilla. Add salt.
• Strain through a fine mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight.
• Pour the chilled base into your ice cream maker and churn per manufacturer’s instructions. Fold in any add-ins. Transfer to a container and freeze 4–6 hours until firm.

Notes

• Let it sit at room temp 5–10 minutes before serving for best texture. Pairs well with fruit crisps or cookies. Press parchment on top in freezer to avoid ice crystals.

“Want more creamy inspiration? Visit us on TastyDo where we share comforting desserts, savory meals, and kitchen stories every week.”

FAQs About Brown Butter Ice Cream

Final Thoughts on Brown Butter Ice Cream

There’s something deeply satisfying about a scoop of brown butter ice cream. It’s familiar, yet just different enough to feel like a treat. The warm, toasty notes from the browned butter bring a homemade charm that you won’t find in store-bought tubs. Whether you enjoy it solo, pair it with a slice of pie, or swirl in your favorite add-ins, this recipe is worth keeping in your rotation.

It’s a perfect example of how a little kitchen technique—like browning butter—can elevate a classic dessert into something unforgettable. And because it stores so well, you can enjoy it anytime you need a bit of cozy comfort from the freezer.

If you give this recipe a try, I’d love to hear how it turned out for you. Leave a comment, share a photo, or explore some of our other nostalgic flavors—like creamed honey or pickled tomatoes for a savory counterpoint. Happy churning!