When it comes to ice cream, I’m a huge fan and this Maple Brown Butter Walnut Ice Cream is the one that I thoroughly enjoy, especially during the warmer months. Roasted walnuts, heavy whipping cream, brown butter, and sweetened condensed milk come together to create the easiest and most delicious ice cream that requires no special equipment and is not too sweet to pass up!
If you’re a lover of ice cream, then you’re sure to love this Maple Brown Butter Walnut Ice Cream. It’s the perfect balance of bold flavors, especially from the toasted walnuts, brown butter, and maple highlights.
If you haven’t made ice cream before, this is a perfect recipe to start with. It’s a five-ingredient recipe that takes just 10 minutes to make (plus freezing time). Then you can add scoops to your favorite crunchy cones, with a few sprinkles of toasted walnuts to complete the experience. You’ll be sol glad you did, and so will your family members!
Trust me, you’ll be thanking me later for this frozen Maple Brown Butter Walnut Ice Cream treat.
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Maple Brown Butter Walnut Ice Cream. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
The base for this no-churn ice cream recipe is a maple brown butter cream with highlights of walnuts. You’ll fold in toasted walnuts so you get a nice pattern of crunchy nuts throughout the maple brown butter base. It’s amazing!
Here is the simple list of ingredients to make maple brown butter walnut ice cream ASAP:
Yes, you read that right! This No-Churn Ice Cream does not need to be churned or processed in any way for the ice cream to freeze. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!
If you take sweetened cream, flavor it, and freeze it you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.
Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer.
Sugar is imperative for this step! I don’t add any additional refined sugar to my ice cream recipe, as the sweetened condensed milk is sweet enough. The sugars in the mixture suspend within the ice cream, creating a soft texture. Without sugar, ice cream becomes hard, dry, and difficult to scoop.
Once you get the hang of browning butter, the process becomes second nature. At first, however, it might be a challenge to perfect the technique on your first try. Butter can burn quickly and easily, so you cannot step away during this process!
First, melt your butter in a skillet over medium to medium-low heat.
Once the butter has melted completely, allow it to begin bubbling. If the butter spatters, the heat source is too hot!
Allow the butter to cook for 3-4 minutes until you begin to see toasted bits at the bottom. This is the milk solids browning!
Once a rich brown color has been achieved and the butter smells nutty, it is ready. Remove the butter from the heat immediately.
Allow to cool and store in the fridge.
While you may find that this creamy no-churn maple brown butter ice cream disappears in a few hours out of the freezer, you can keep it for up to two weeks. Store in an airtight container in the freezer to prevent ice crystals.
If you love this Maple Brown Butter Walnut Ice Cream recipe, try these out during summer!
If you make this Maple Brown Butter Walnut Ice Cream, be sure to tag me on Instagram @orchidsandsweettea!
Maple Brown Butter Walnut Ice Cream.