With only four ingredients, this brown butter no-churn ice cream is simple to mix together and perfect for sunshine-filled days. It's the ideal summer treat.
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1/2 cup Land O Lakes® Butter
1 (14-ounce) can sweetened condensed milk
2 cups Land O Lakes® Heavy Whipping Cream
1 cup toffee bits
Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Let cool, stirring occasionally, until room temperature.
Add sweetened condensed milk to cooled butter; stir until well mixed. Set aside.
Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold 1 cup whipped cream into butter mixture until mixed. Pour half of butter mixture into whipped cream; gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture; gently fold until mixed.
Pour mixture into 2 (9x5-inch) loaf pans or 1 (8-inch) square baking pan. Freeze 6 hours or until firm.
Instead of adding toffee bits we really loved using the cookie crumbs from the Chocolate Cherry Layer Cake. Substitute vanilla extract for the almond extract. Stir in baked and cooled crumbs at the same step as the toffee bits.
Summertime is perfect for fresh fruit desserts and delicious cakes and pies, so try some classics or some new ideas with these delicious summertime dessert recipes.