Browned Butter Caramel Coffee Ice Cream

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Creamy caramel, toasty browned butter, and fresh espresso make up this indulgent Browned Butter Caramel Coffee Ice Cream.

If you're a coffee aficionado and an ice cream enthusiast, you're in for a real treat. Combining the rich flavors of browned butter, caramel, and espresso, this homemade ice cream is nothing short of divine. The beauty of this recipe lies in its simplicity and the exquisite blend of flavors. And the best part? It’s no-churn! Simply mix and freeze. Whether you're enjoying it as a dessert or as the base for an exceptional affogato, this Browned Butter Caramel Coffee ice cream is sure to become a favorite in your household. Let’s make it. 

Browned Butter Caramel Coffee Ice Cream Ingredients

• 1 ½ cups (360 ml) half and half, measured then whipped to stiff peaks
• ½ cup (115 g) salted butter, browned and cooled to room temperature
• 3 ounces (90 ml) brewed espresso of choice, cooled to room temperature
• 1 14 oz can (396 g) sweetened condensed milk
• 1 teaspoon (5 ml) pure vanilla extract
• ¼ cup (60 ml) caramel sauce for swirling + more for topping if desired (my Three Ingredients Caramel Sauce is perfect for this recipe!)

Instructions

1. Brown the Butter: In a small saucepan over medium heat, melt the butter and cook until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool to room temperature. You can pop this into the refrigerator or the freezer to speed up the process, simply keep an eye on it and stir frequently until it has cooled.
2. Prepare the Base: In a large mixing bowl, combine the cooled browned butter, cooled espresso, sweetened condensed milk, and vanilla extract. Stir until well mixed.
3. Fold in the Whipped Cream: Gently fold the whipped half and half into the condensed milk mixture, being careful to maintain the airy texture. Mix until fully incorporated.
4. Swirl in the Caramel: Pour the ice cream mixture into a freezer-safe container. I used an 8 x 12 ceramic dish. Drizzle the caramel sauce over the mixture, and use a knife to gently swirl it through the ice cream.
5. Freeze: Freeze for at least 4 hours or overnight until firm.
6. Serve: Scoop the ice cream into bowls or cones and drizzle with additional caramel sauce if desired. Enjoy your Browned Butter Caramel Coffee Ice Cream!

Why You'll Love This Browned Butter Caramel Coffee Ice Cream Recipe

This ice cream is the perfect balance of sweet and savory, creamy and crunchy. The browned butter adds a deep, nutty flavor that complements the robust espresso perfectly. The caramel swirl not only adds a beautiful visual appeal but also an extra layer of sweetness that makes every bite irresistible. This recipe is also incredibly easy to make as it is no-churn and doesn't require an ice cream maker, making it accessible for everyone.

Frequently Asked Questions

1. Can I use regular coffee instead of espresso?

Yes, you can use strong brewed coffee if you don't have espresso. Just make sure it's cooled to room temperature before mixing it into the base.

2. How long can I store this ice cream in the freezer?

This homemade ice cream can be stored in the freezer for up to two weeks. Be sure to keep it in an airtight container to prevent freezer burn.

3. Can I use unsalted butter instead of salted butter?

You can use unsalted butter if you prefer. If you do, you might want to add a pinch of salt to the mixture to balance the sweetness and enhance the flavors.

Products Used

Here is one link to all of the products I used in making this ice cream, including my very own cookbook with over 100 recipe variations for no-churn ice cream and cookies!

No-Churn Ice Cream Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Nature’s Charm makes a Sweetened Coconut Condensed Milk that can be subbed in at a 1:1 ratio for the dairy version. There will be a slight coconut flavor but it should be well camouflaged in this recipe by the espresso and browned butter.

Conclusion

Making your own ice cream at home is a rewarding experience, and so easy. This Browned Butter Caramel Coffee Ice Cream recipe is a perfect way to indulge in your love for coffee and ice cream {plus caramel!}. Give this recipe a try and savor every delicious scoop!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS: try my Candy Cane Jo-Jo Ice Cream and my M&M Cookie Ice Cream Sandwiches for more warm weather treats!