Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you’re in ice cream heaven.

Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you're in ice cream heaven.

Guys. I think I may have stumbled upon the best ice cream EVER. Brown Butter Brownie Ice Cream. I mean, it even sounds good on your tongue. And it tastes uh-mazing.

It starts with a brown butter ice cream base. We skip the eggs for this ‘scream so that the flavor of the brown butter really shines through. It’s ridiculously velvety and creamy. 

Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you're in ice cream heaven.

Then, we toss in fudgy brownie pieces. They perfectly accentuate the nuttiness of the ice cream, as they soak up its flavor. And the chewy texture is a great compliment to the creamy brown butter base.

Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you're in ice cream heaven.

I know it’s summer and all and we’re supposed to be all fruit this and light that, but I could not help myself from making this. Plus, it’s frozen, so that’s totally summery!

One of my good friends used to go by the motto that ice cream doesn’t have calories. Her reasoning was that people eat ice cream during the summer and people lose weight during the summer, so clearly the ice cream isn’t doing anything to you.

Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you're in ice cream heaven.

Do I believe her? No. Do I want to and will I tell people that fact? Heck yes.

Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you're in ice cream heaven.

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Brown Butter Brownie Ice Cream

Brown Butter Brownie Ice Cream: nutty brown butter ice cream swirled with fudgy brownie pieces. One bite and you're in ice cream heaven.
Scale

Ingredients

For the ice cream

  • 1/2 cup unsalted butter, cut into small pieces
  • 2 cups milk
  • 1 1/2 cups heavy cream
  • 1 tablespoon cornstarch
  • 2/3 cup brown sugar
  • 2 tablespoons corn syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt

For the brownie bits

  • 1 box brownie mix, prepared according to package directions, cut into centimeter cubes

Instructions

  1. In a small saucepan, heat the butter on medium heat, swirling occasionally. The butter will melt and foam, just keep stirring. Eventually, small brown flecks will form at the bottom of the pan and the butter will smell toasted. Remove from heat and allow to cool slightly.
  2. Mix the milk and cream in a medium saucepan. Scoop 3 tablespoons of milk into a small bowl and mix with cornstarch. Set aside.
  3. Stir the sugar and corn syrup into the milk mixture and heat over medium heat until the sugar dissolves completely. Turn the heat to low and simmer for about 5 minutes. Be careful to not let the milk burn. Stir in the cornstarch mixture and simmer for an additional minute, then remove from heat and pour in brown butter.
  4. Pour everything into an electric mixer and blend on high speed until completely emulsified (hold the lid tight with a towel!). Stir in vanilla extract and blend for 30 seconds more.
  5. Pour the mixture into a freezer-safe container and freeze for at least 2 hours. Or, if chilling overnight, place in fridge.
  6. When you’re ready to make your ice cream, cut half of your baked brownies into small cubes (you will not need the other half of the brownies). Set aside.
  7. Churn in your ice cream maker according to instructions. Once fully churned, carefully fold in the brownie bits. Place in a freezer-safe container and allow to chill for at least two hours before serving!

Brown butter ice cream recipe adapted from The Kitchn.

48 comments

Chanel
Reply

Do you think you could substitute honey for the corn syrup? Also have you ever made gelato? I would totally make it if you posted a recipe. Heavenly. Such a fan, thanks.

Sarah | Broma Bakery
Reply

Hi Chanel! Yes, substituting honey for the corn syrup should be just fine. And no, I have never made gelato! But you’ve inspired me. I mean, I HAVE to! Thanks for commenting and happy baking!

Chanel
Reply

I’m actually taking America’s test kitchen cooking school and just learned about corn syrup helps with the ice crystals. I’ll buy corn syrup, not sure if honey could do the same thing. Thank you!

Kelly - Life Made Sweeter
Reply

Brown butter and brownies in ice cream? Be still my heart! This looks and sounds totally amazing!

Sarah | Broma Bakery
Reply

Thank you Kelly! It is one of my new favorite recipes 🙂

Sarah @ SnixyKitchen
Reply

Brown butter in ice cream?! You win. I’m coming over to spend summer with you.

Sarah | Broma Bakery
Reply

OK THAT WORKS FOR ME

Joanne
Reply

Oooohhhhhkkkaaayyy well this is definitely the next ice cream I’m adding to my MUST HAVE LIST. I made peanut butter oreo last night and now I’m regretting my lack of psychic abilities, since I didn’t know this flavor even existed in the world! #regrets 😛

Sarah | Broma Bakery
Reply

OMG, can I come over? ICE CREAM PARTAY

nicole (thespicetrain.com)
Reply

Oh. My. Goodness. What an amazing idea, I can tell before even making it that this is the best ice cream ever!

Sarah | Broma Bakery
Reply

Aww, thank you Nicole! You MUST make it. You know, just to make sure 🙂

Maria
Reply

Outstanding recipe! WOW…I may have added too many brownies (HAHA). Everyone loved it and the brown butter added a really rich element to the flavor. Thanks.

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