This no-churn delight is cool, creamy, and swirled with brown butter for an ultra decadent treat you'll be craving year round.
It seemed apropos that the first post of the season be ice cream, wouldn't you agree? I teased about this recipe a week ago on social media and I have been desiring to share it with you since.
Over the years, I have shared a lot of different variations for homemade ice cream, but the base remains the same. Now as someone who doesn't own an ice cream maker, I was determined to find a recipe for no-churn. Also, if I'm being completely honest, I'm the type of person who, even if they did have an ice cream maker, would probably opt for the ease and convenience of this no-churn recipe.
Is there a major difference between the two? Well, it's like comparing a pizza to a calzone. Similar, but different, yet equally delicious. So, I'm going to quickly break down no-churn vs. churned, a quick look into how to successfully incorporate hot browned butter to ice cream, and of course sharing a few other frozen treats you can enjoy during this season. Let's dive in.
To Churn or Not to Churn
It's not really about whether you should or shouldn't. It's more a matter of do you want to?
Our basic no-churn recipe takes only about 10 minutes of hands-on work, no stovetop cooking, and only three ingredients - condensed milk, heavy cream, and vanilla (four if you count the pinch of salt). It boasts of the same richness as traditional ice cream and is just as versatile when it comes to add-ins.
So, when it comes to preparing a 'traditional' ice cream you need to begin with a custard base, which then needs to be cooled before being churned into the ice cream machine- all this BEFORE freezing. If you're wondering what the process of churning actually entails, it is a necessary step to incorporate air into the cream which makes the finished product smooth and creamy.
Here's the deal with no-churn, you don't need to make a base custard, as sweetened condensed milk serves as an equivalent substitute. Furthermore, whipping the heavy cream incorporates the air you need for a creamy result. Fold the two together then transfer to the freezer for a few hours until ready to serve.
The result mimics its muse- creamy, scoopable, luscious.
Better with Butter
You know that old saying, "Everything is better with butter!"? Well, it's true. Why? Because it doesn't just add flavor, it changes recipes. Butter is the reason pie crusts are flaky, cookies are tender, pasta is richer, meats and roasts are more flavorful, biscuits are golden...need more proof? How about in your ice cream? I bet up until now, you didn't even realize you needed butter in your ice cream. There is a reason calling a dish “buttery” is a compliment not a critique.
For today's recipe I browned the butter which gives a naturally nutty flavor. I melted it down with brown sugar for extra depth, then let it cool slightly until warm and swirled in through the ice cream batter before setting it in the freezer. Note, it may clump slightly but don't be too concerned, you'll just get small chunks of buttered brown sugar which is a plus.
To serve, I drizzle it with hot fudge sauce but you can serve it however you like- think caramel, a sprinkle of sea salt, or turbinado sugar. No matter how you choose to enjoy, there is nothing more rewarding at the end of the day than a scoop of ice cream especially when it's homemade. Enjoy.
Lavender Irish Ice Cream - Sweet, creamy no-churn lavender ice cream is given the Irish treatment with a splash of Baileys Irish liqueur.
Caramel Whiskey Ice Cream - We’re kicking ice cream up a notch with this boozy recipe made with chilled coconut milk that is carefully blended with fresh cream, a spike of Tennessee Whiskey and spoonfuls of vegan caramel.
Strawberry with Chocolate Ice Cream - Fresh strawberries and chocolate is reminiscent of my childhood favorite and it comes together easily with this shortcut version!
Caramel Macchiato Ice Cream - This recipe is given the coffeehouse makeover for a unbeatable treat to be enjoyed all summer long!
Brown Butter Ice Cream (No Churn)
- Total Time: 15 minutes
- Yield: 1 quart ice cream 1x
Ingredients
- 16 ounces heavy cream, chilled
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Brown Butter Swirl:
- 3 tablespoons butter
- 1 heaping tablespoon brown sugar
Instructions
- In large chilled bowl, beat heavy cream until firm peaks form. Set aside.
- In a separate bowl, whisk sweetened condensed milk, salt, and vanilla. Fold into the whipped cream and transfer to the refrigerator while preparing the brown butter.
- In a small saucepan, melt down the butter over medium heat until the butter starts to bubble and brown. Reduce the heat to low and add the brown sugar, whisking until incorporated. Set aside and let cool slightly. Slowly pour the brown butter to the prepared ice cream batter stirring gently as you add.
- Transfer the batter to a freezer container. Cover and let chill for at least 6 hours or overnight.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
I know many have been asking online about the glasses I've been using this summer! These are from Dragon Glassware and I'm pleased to let you know that if you use LivingtheGourmet at checkout you'll get a 10% discount! Cheers!
Did you make this recipe?
If so, let me know in the comments down below, or post a picture to Instagram, or to Pinterest, and I’ll give you a shoutout on Instagram, or post your pin to one of my Pinterest boards!
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angiesrecipes says
I love no churn ice cream :-)) This looks really creamy and tempting.
Lisa says
I'm sold on this brown butter ice cream. It looks perfect for the hot weather we're having right now too!
kumamonjeng says
Looks so yummy and I need this dessert for my afternoon break. Love it.
Melissa Dixon says
Brown butter ice cream sounds and looks amazing. Plus the no churn has me wanting to try this one out.
Talya Stone says
Oh my goodness can I dive right in please? This looks amazing. Love that not only does it look totally scrumptious but that it's no churn too.
Pati Robins says
oh my world !!! it looks so heavenly ! and i am surprised just how easy it is to make , will be trying it
Melanie williams says
Oh my gosh this looks super yummy and I could just eat this right now as the weather is hot here x
DAVID J MYERS says
Catherine, We've never tried making ice cream at home. We have the condensed milk though as we bought it for a recipe but we never made it! Love the butter and brown sugar addition. Can't miss! Stay Safe and Take Care, Big Daddy Dave
Ashlee says
I will admit i was a little nervous when I saw this headline, but also really intrigued and as I read through this post, it looks so goood. I would totally try this, because it looks easier than I first thought and I love ice cream lol.
Laura @ Kidlette says
Lavender Irish Ice Cream?? I'm dying!!! And yes, everything is better with butter. Bring it on!
Jay Aguirre says
Wow this looks so delicious. I need to try making this! There's nothing quite like homemade ice cream.
Jenni Grainger says
Oh this looks so delicious! I would love to make ice cream, I have never done my own before
Sandra says
This is such a refreshing recipe for this heat wave!
Heather says
I have never had no-churn ice cream! You have inspired me to finally make it!
Heather says
Give me all the no churn ice cream flavors! They are my favorite because they are easy!
proseccobefore7 says
Yes! Yes! Yes! To everything about this recipe. Ice cream lovers in this household and I know we would all enjoy it. Thanks so much for sharing. I am dying to make it already!
MELANIE EDJOURIAN says
That sounds really yummy. I've not tried brown butter ice cream. Sounds like a good one to try on the kids in the summer.
Jasmine Hewitt says
don't often eat ice cream because we don't do sweets. but this might be the exception!
Jasemine Denise says
Okay so I've heard of slow churn, but this is my first hearing of NO CHURN?? I love slow churned ice cream. It's like a melt in your mouth experience. I am literally drooling at the thought of this.
Yeah Lifestyle says
We love having ice-cream in the summer months but I don't have an ice-cream maker so this recipe is perfect for me to make some homemade ice-cream
Rhian westbury says
I've still never made my own ice cream but you've made me realise how easy it can be, esp when you do the no churn method x
Jupiter Hadley says
Oh wow this looks so delicious! I love the concept of brown butter - it's got such a nice nutty flavor. I wonder if this will work in an ice cream machine?
Melissa Cushing says
My most amazing step dad would make homemade ice cream when I was a kid and it was the best. I am seriously trying to make this one today as I love that it is no churn and it looks amazingly scrumptious!
Crickette, The Things I Have to Say says
I've always wanted to try to make ice cream, but I haven't made an attempt. Maybe I'll try this recipe.