Print

Creamy No-Churn Brown Butter Salted Caramel Ice Cream

no-churn brown butter salted caramel ice cream - featured image
Print Recipe

A rich and creamy no-churn ice cream featuring nutty browned butter and a silky salted caramel swirl, perfect for an easy homemade dessert.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter, browned
  • 1 (14-ounce) can (about 396 grams) sweetened condensed milk
  • 2 cups (480 ml) cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt, plus extra for finishing
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (30 ml) water
  • 1/4 cup (60 ml) warmed heavy cream for caramel

Instructions

  1. In a medium saucepan over medium heat, melt 6 tablespoons (85 grams) of unsalted butter. Stir frequently as the butter melts, foams, and begins to brown, about 5-7 minutes. Remove from heat and transfer to a heatproof bowl to cool slightly.
  2. Place 2 cups (480 ml) of cold heavy whipping cream into a chilled bowl. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3-4 minutes.
  3. In a separate bowl, stir together 1 can (14 oz, 396 grams) sweetened condensed milk, 1 teaspoon vanilla extract, and 1/2 teaspoon sea salt. Slowly whisk in the cooled brown butter until fully combined and smooth.
  4. Gently fold the whipped cream into the brown butter mixture in 2-3 additions using a rubber spatula, keeping the mixture light and airy.
  5. In a small saucepan, combine 1/2 cup (100 grams) granulated sugar and 2 tablespoons (30 ml) water. Heat over medium without stirring until the sugar melts and turns a deep amber color, about 6-8 minutes.
  6. Remove from heat and carefully whisk in 1/4 cup (60 ml) warmed heavy cream and a pinch of sea salt. Stir until smooth.
  7. Pour half the ice cream base into a freezer-safe container. Drizzle half the salted caramel over the top and gently swirl with a knife or skewer. Repeat with remaining ice cream base and caramel.
  8. Cover the container and freeze for at least 6 hours or overnight until firm but scoopable.
  9. Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly.

Notes

Keep a close eye when browning butter to avoid burning. Swirl caramel gently to prevent overly sweet spots. Whip cream to soft peaks, not stiff, to maintain light texture. Freezing times may vary depending on container size and freezer temperature.

Nutrition

Keywords: no-churn ice cream, brown butter, salted caramel, easy homemade dessert, creamy ice cream, no ice cream maker

Find it online: https://yumnode.com/creamy-no-churn-brown-butter-salted-caramel-ice-cream-recipe-easy-homemade-dessert/