Browned Butter Caramel Coffee Ice Cream
Creamy caramel, toasty browned butter, and fresh espresso make up this indulgent Browned Butter Caramel Coffee Ice Cream.
Servings: 8
Ingredients
- 1 ½ Cups (360 ml) Heavy Cream, 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-Ounce Can (60 ml) Sweetened Condensed Milk
- 1 Teaspoon (5 ml) Pure Vanilla Extract
- ¼ Cup (60 ml) Caramel Sauce, for swirling (plus more for topping if desired)
Instructions
- 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.
- 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.
- 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.
- 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.
- Freeze: Freeze for at least 4 hours or overnight until firm.
- 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!
Notes
See blog for:
Dietary Substitutions for dairy and gluten
Frequently Asked Questions