Vanilla Bean Brown Butter Ice Cream

Smooth, rich homemade chocolate ice cream made with a few ingredients and no machine. For deeper flavor, Dutch process cocoa is bloomed to dissolve fully into ice cream.

– 50g or ½ cup dutch process cocoa powder – 120g or ½ cup whole milk see ingredients section for alternative – 1 can or 396g sweetened condensed milk – 480g or 2 cups heavy whipping cream or heavy cream cold from the fridge – ¼ tsp fine sea salt just a pinch if you’re using table salt – 2 teaspoons pure vanilla extract




Sift cocoa over milk in a small pot. Reduce heat and whisk in sweetened condensed milk and salt until smooth. 

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STEP  1 .

When it starts to steam, remove from heat, pour through a fine mesh sieve into a bowl, and chill for 2 hours.

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This can be sped up by freezing it for 20 minutes, but stir it at 10 minutes. Pour in cold heavy cream and vanilla after cooling.

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Whip the mixture to medium peaks with a hand mixer or stand mixer with the whisk attachment. The mixture will thicken and airy. 

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Pour into an airtight or open container and wrap with plastic. About six hours of freezing.

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If ice cream is hard to scoop, warm it on the counter for 5 minutes.

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See Also

Everyday Brown Butter Cake Recipe