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Salted Browned Butter Cookie Dough Ice Cream

Luscious browned butter is folded into creamy no-churn ice cream and edible cookie dough in this salted browned butter cookie dough ice cream.
Course: Dessert, Snack
Cuisine: American
Keyword: browned butter cookie dough ice cream, browned butter ice cream, cookie dough, edible cookie dough, ice cream, no churn, no churn ice cream, salted ice cream
Servings: 8

Ingredients

For The Edible Browned Butter Cookie Dough:

  • ½ Cup Salted Butter, Browned And Cooled To Room Temperature (113 g)
  • ¾ Cup Granulated Sugar (150 g) 
  • ½ Cup Heavy Cream (120 ml)
  • 1 Teaspoon Pure Vanilla Extract (5 ml)
  • ½ Teaspoon Salt (3 g)
  • 1 ¼ Cups All Purpose Flour (156 g)
  • ¾ Cup Mini Chocolate Chips (135 g)

For The Ice Cream Base:

  • ¼ Cup Salted Butter, Browned And Cooled To Room Temperature (57 g)
  • 1- 14 Ounce Can Can Sweetened Condensed Milk (396 g)
  • 1 Tablespoon Pure Vanilla Extract (15 ml)
  • ¼ Cup Half-And-Half (60 ml)
  • 1 ½ Cups Heavy Cream, Whipped To Stiff Peaks (360 ml)

For the Topping:

  • 1-2 Teaspoons Flaky Sea Salt (6-12 g), to taste

Instructions

  • 1. Brown the Butter (For Both the Dough and the Ice Cream Base):
    Add the butter to a light-colored saucepan over medium heat. Let it melt completely, then continue to cook, swirling the pan occasionally. The butter will foam and begin to smell nutty. Once the milk solids at the bottom turn golden brown, immediately remove the pan from heat. Pour the browned butter into a heat-safe bowl to cool completely, making sure to scrape all the flavorful browned bits from the bottom of the pan.
  • 2. Make the Edible Browned Butter Cookie Dough:
    In a mixing bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Stir until smooth and well combined.Add the heavy cream, vanilla extract, and salt. Mix until incorporated.Add the flour and mix until a dough forms.Fold in the mini chocolate chips.Scoop small chunks or roll the dough into small balls. Place on a parchment-lined tray and chill in the refrigerator while you prepare the ice cream base.
    (NOW, this recipe makes a large amount of edible cookie dough! The ice cream is absolutely packed with cookie dough chunks. You can absolutely cut the recipe in half If you prefer more ice cream to dough, but I recommend making the entire batch and enjoying some of it on its own! Made without eggs and with heat treated flour all but ensures a very safe and edible cookie dough experience. So enjoy!).
  • 3. Make the Ice Cream Base:
    In a large bowl, whisk together the remaining browned and cooled butter, sweetened condensed milk, vanilla extract, and half-and-half until smooth and fully combined.Gently fold in the whipped heavy cream, being careful not to deflate it.
  • 4. Assemble the Ice Cream:
    Fold the chilled cookie dough pieces into the ice cream base.Transfer the mixture to a freezer-safe container and smooth the top.Sprinkle with the flaky sea salt topping.Cover and freeze for at least 6 hours or overnight, until firm.
  • 5. Serve:
    Scoop and enjoy the rich, salty-sweet flavor of browned butter cookie dough in every bite! This is especially delicious served affogato-style (espresso poured over it)!

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.