With only 4 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.
Explore reviews fromour online community
I've been making this version of ice cream for a while now but this was good flavor to mix it up a bit. Also you can put this in a ice cream maker I do it all the time. I let it churn about 20 min. This allows you to eat ice cream right away. Also when churning add ingredients of cookies, candy, or fruit in the last 5 min of churning.
To make it less fattening you can sub the butter for butter extract. Still very good this way.
Divine! Tastes like a premium store bought ice cream or what you might find at a specialty shop, with a simpler, shorter list of ingredients. My batch needed much longer than 6 hours to set, however (overnight is better). Very pleased with this recipe.
Browning the butter brings out the flavor. Try it in one of these recipes.
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