Creamy Brown Butter Walnut Ice Cream
Indulge in a creamy, nutty ice cream enriched with brown butter and toasted walnuts. This no-churn recipe delivers a rich flavor with minimal effort, making it a perfect homemade frozen treat.
Equipment
- 1 × 10-inch skillet
- 1 × Electric mixer
- 1 × Baking sheet
- 1 × 9×5 inch loaf pan
- 2–3 × Mixing bowls
Ingredients
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk, low-fat
- 2 cups chopped walnuts toasted
- 4 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Brown the Butter: In a medium 10-inch skillet over medium-high heat, melt the unsalted butter. Stir occasionally as it foams and turns golden brown with small brown specks. Once fragrant, remove from heat and let it cool completely to room temperature to avoid melting the whipped cream later.
- Toast the Walnuts: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread chopped walnuts in a single layer and bake for 10 minutes, tossing halfway through to ensure even toasting. Let them cool completely before mixing into the ice cream.
- Whip the Cream: Pour heavy whipping cream into a large mixing bowl or the bowl of an electric mixer. Whip on medium-high speed until soft peaks form, then reduce speed slightly and continue until stiff peaks develop. Be careful not to overwhip.
- Mix the Base: In a separate bowl, combine sweetened condensed milk, cooled brown butter, toasted walnuts, maple syrup, vanilla extract, and a pinch of sea salt. Stir gently until everything is fully incorporated.
- Fold Cream and Base: Gently fold the condensed milk mixture into the whipped cream using a spatula. Use slow, sweeping motions to maintain the cream’s airy texture while evenly distributing the walnuts and brown butter.
- Freeze the Ice Cream: Transfer the mixture into a 9x5-inch loaf pan or small metal bowl. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- Serve: Remove from the freezer and let it sit for 2–3 minutes to soften slightly before scooping. Serve on its own, in cones, or as a topping for desserts. Optional: drizzle with maple syrup or sprinkle extra toasted walnuts for garnish.
Notes
- Use high-quality unsalted butter for browning; it ensures a clean, nutty flavor.
- Toast the walnuts evenly for maximum crunch and aroma—avoid overcrowding the baking sheet.
- Make sure the brown butter is completely cooled before mixing with the whipped cream.
- Folding the whipped cream and condensed milk mixture gently preserves the ice cream’s airy texture.
- For easier scooping, allow ice cream to sit at room temperature for a few minutes before serving.
- Can be made dairy-free by substituting coconut cream for heavy cream and a plant-based condensed milk alternative.
- Store in an airtight container to maintain freshness and prevent ice crystals.
