Viral Butter Dipped Ice Cream
Warm brown butter meets frozen ice cream and instantly hardens into a crackly, toasty shell. It's the easiest dessert you'll ever make, and it tastes better than anything you can buy.
Servings: 2 Servings
Ingredients
- 2 scoops vanilla bean ice cream
- 150 grams salted butter melted and browned
Instructions
- Scoop vanilla bean ice cream into balls and place on a parchment-lined baking sheet. Freeze until solid, at least 1–2 hours.
- In a light-colored saucepan over medium heat, melt the butter while stirring constantly. It will foam, then the milk solids will turn golden brown and smell nutty. This takes about 5–7 minutes.
- Remove from heat and let the brown butter cool completely until just pourable but no longer hot. Once the butter has cooled and the ice cream balls are frozen solid, quickly dip each ball into the brown butter, rotating to coat all sides. The shell will set almost instantly.
- Sprinkle with flaky sea salt if using, and enjoy immediately.
Don’t overcook the butter, as it can burn. You will know when the brown butter is ready because it will foam up and “pop” and the moment the butter goes “quiet” take it off the heat immediately and pour into a heat proof bowl to cool.
Brown butter can’t be hot or it will melt it. It should be cold, but melted (not solid).
Video
Notes
- Butter temperature is important: Too hot melts the ice cream, too cold won't coat evenly.
- Brown butter tips: Stir constantly and remove from heat once it smells nutty and caramel-like. Itt will foam, pop, then go quiet. It will burn with just a few seconds too long.
- Work fast: Once the ice cream balls are out of the freezer, dip immediately before they start to soften.
- Batch smart: Brown a little extra butter so you're not stuck mid-dip with an empty pan.
- Storage: Best enjoyed fresh; the magic shell effect doesn't survive re-freezing.
