Maple Brown Butter Walnut Ice Cream

5 from 3 votes

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. Gluten-free + Dairy-free Option.

Prep Time15

Cook Time6

Total Time6 15

Course: Dessert

Keyword: brown butter, dessert, easy, ice cream, maple, no bake, no-churn, walnuts

Servings: servings

Calories: 621kcal

Author: Shanika

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

US Customary - Metric

Instructions

TO MAKE THE BROWN BUTTER:

In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool completely.

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!

Notes

STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.

Nutrition