Maple Brown Butter Walnut Ice Cream
Maple Brown Butter Walnut Ice Cream
Indulge in a frozen delight that will satisfy your ice cream cravings all summer long. Introducing our No-churn Maple Brown Butter Walnut Ice Cream, a scoopable treat that combines roasted walnuts, rich heavy whipping cream + luscious brown butter. It's a dreamy combination that will transport your taste buds to a world of frozen bliss. This homemade ice cream is a true winner. The best part? You don't need any special equipment to make it! Get ready to savor every spoonful of this delightful creation that's perfect for warmer days. Gluten-free + Dairy-free Option.
Alright, folks, let's talk about my ultimate weakness: maple. I mean, seriously, it's like my taste buds have a full-blown love affair with that sweet, sticky goodness. If you've been keeping up with Orchids + Sweet Tea you would have noticed all my maple recipes. Y'all have to try this Sheet Pan Maple Roasted Pear Crisp if you are a fellow maple lover. And for a sweet liquid treat, this Dirty Chai Maple Iced Latte or this Spiced Maple Citrus Pear Mocktail
Jump to:
- Why Maple Brown Butter Walnut Ice Cream Ice Cream?
- How to Make Maple Brown Butter Walnut Ice Cream
- Ice Cream Without a Machine?
- How to Brown Butter
- Why You Will LOVE This Maple Brown Butter Walnut Ice Cream
- Serving Suggestions for Maple Brown Butter Ice Cream
- Maple Brown Butter Walnut Ice Cream Q + A's
- Ice Cream Recipes You’ll Love!
- MADE OUR RECIPE(S)?
- Maple Brown Butter Walnut Ice Cream
Why Maple Brown Butter Walnut Ice Cream Ice Cream?
Brace yourselves for my Maple Brown Butter Walnut Ice Cream, a velvety smooth treat that will make your taste buds do a happy dance. If you're a lover of ice cream, then you're sure to love this easy-to-make homemade ice cream. It's the perfect balance of bold flavors, especially from the toasted walnuts, brown butter, and maple highlights. Plus, this No-Churn Blueberry Protein Ice Cream [with Gingersnap] is definitely one to try!
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 crunchy cones, buttery caramel, and chocolate chunks to complete the experience. Homemade ice cream is a whole new game. Not only can you customize it with your favorite flavors and mix-ins, but it always tastes creamier, smoother, and just better!
How to Make Maple Brown Butter Walnut Ice Cream
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 an amazing scoopable treat!
INGREDIENTS
Here is the simple list of ingredients to make maple brown butter walnut ice cream ASAP:
- Heavy cream. Choose organic for the best flavor!
- Sweetened condensed milk. I use low-fat sweetened condensed milk for my homemade ice cream recipe. It really enriches the texture and sweetens things up with just one simple ingredient.
- Vanilla. Choose pure vanilla extract to highlight this classic ice cream flavor.
- Maple syrup. Add a few tablespoons of maple flavor to compliment the savory flavors of brown butter in the ice cream. You can also substitute with honey or agave if you prefer.
- Sea salt. Salt always helps to elevate the sweet flavors.
- Unsalted butter. No need to have the butter at room temperature. You can take it right out the fridge if needed because you’ll be melting it in a skillet until darkened and fragrant.
- Walnuts. You should always toast your nuts for an elevated profile of flavor. It's so worth it!
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS ICE CREAM!
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!
Ice Cream Without a Machine?
Yes, you read that right! This Maple Brown Butter Walnut Ice Cream does not need to be churned or processed in any way for the ice cream to freeze. AKA ice cream without an ice cream maker! 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.
How to Brown Butter
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.
Why You Will LOVE This Maple Brown Butter Walnut Ice Cream
- Maple magic meets buttery perfection.
- No churn ice cream = SIMPLE & EASY
- So much better than store-bought
- Rich in flavor + SO creamy
- Perfectly sweet & scoopable
- A true crowd pleaser
- No fancy equipment needed!
Serving Suggestions for Maple Brown Butter Ice Cream
Although homemade Maple Brown Butter Ice Cream is amazing simply served in a cone, here are some ideas to elevate it to the next level -
Scoop into bowls: Serve the Maple Ice Cream in bowls with caramel and other toppings for pure ice cream joy.
Make ice cream sandwiches: Take two cookies of your choice (chocolate chip, oatmeal, or even Biscoff cookies for double the caramel goodness!), and sandwich a generous scoop of maple ice cream between them. Roll the edges in crushed waffle cones or mini chocolate chips for an extra crunch.
Build epic sundaes: Create towering sundaes with multiple scoops of Brown butter ice cream + toppings!
Blend milkshake magic: Whip up a creamy milkshake like this by blending the homemade ice cream with your favorite milk like this Homemade Oat Milk or Creamy Cashew Milk
Ice Cream Pie: Press a cookie crust into a pie dish, fill it with Maple Brown Butter Ice Cream mix, and freeze until firm. YUM
Pair with a warm brownie: Serve with warm brownies like this Chocolate Oreo Skillet Brownie for a heavenly combination!
Affogato: Pour a shot of hot espresso or strong coffee over a scoop of your brown butter icecream. Watch as the creamy ice cream melts into the rich, velvety coffee for a heavenly dessert-drink combination.
TOP UNIQUE ICE CREAM FLAVORS EVERY FOODIE SHOULD TRY THIS SUMMER
If you’re a foodie, it’s likely you have already enjoyed some delicious ice cream flavors, which is why I want to share some of the top unique ice cream flavors that should be on every foodie’s radar this summer. Click HERE to check them out!
Maple Brown Butter Walnut Ice Cream Q + A's
Yes and No! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool whip. However, the texture won't be as solid and "ice cream" like as this one. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.
While you may find that this creamy maple 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.
Yes! The ice cream itself is already gluten-free, but if you want to enjoy this in a cone, you will need to buy GF waffle cones!
Yes! Sub the condensed milk with 1 (7oz) can of DF sweetened condensed milk and an extra 2 cups of Almond milk. Use vegan butter instead of regular butter.
Absolutely! Not only can you make this ice cream without an ice cream maker, you can also get creative and add additional mix-ins like chocolate chips, nuts, or more caramel swirls. Just be sure not to overload the mixture, as it can affect the texture of the ice cream.
The freezing time can vary depending on your freezer temperature and the depth of the ice cream in the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.
Ice Cream Recipes You’ll Love!
If you love this No-churn Maple Brown Butter Walnut Ice Cream recipe, try these out next!
- Vanilla Ice Cream with Rainbow Sprinkles
- No-Churn Butter Pecan Ice Cream
- Loaded No-Churn Snickers Ice Cream
MADE OUR RECIPE(S)?
If you make this Maple Brown Butter Walnut Ice Cream, be sure to tag me on Instagram @orchidsandsweettea!
Maple Brown Butter Walnut Ice Cream
Ingredients
- 2 cups organic heavy whipping cream
- 1 (14 oz). can sweetened condensed milk, low-fat
- 2 cups chopped walnuts, toasted
- 4 Tbsps unsalted butter
- 3 Tbsps pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
TO MAKE THE BROWN BUTTER:
TO TOAST THE WALNUTS:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped walnuts unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.
- Remove from oven and let them cool completely.
TO MAKE THE ICE CREAM:
- In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.
- In a bowl, stir together the sweetened condensed milk, cooled brown butter, toasted walnuts, sea salt, and maple syrup, until fully combined.
- Now, fold in the sweetened condensed milk mixture into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.
- To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Enjoy.
- Bon Appetit!
Tips & Tricks
Nutrition
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LET US KNOW!
Delicious 😋...I didn't imagine that it would be this easy to make and taste this good! It was a little too sweet for my taste buds but it's sooo good..... and not to mention I had all the ingredients in the kitchen already(I used regular heavy cream tho)
Thank you!!
Hi Bobbie! I'm so happy to hear that you loved this! It's definitely one of my faves and of course, you can always adjust the sweetness by reducing the sweetened condensed milk a bit. Thanks so much for trying it! 🙂