top of page

No Churn Brown Butter Ice Cream  

Ingredients

 

Brown Butter Ice Cream

  • ½ cup (1 stick) of salted Challenge Butter

  • 14 ounce can of sweetened condensed milk

  • 4 ounces of Challenge Whipped Cream Cheese

  • 1  cups of heaving cream

  • 1 ½ cups of low-fat 2% evaporated milk

  • 1 tablespoon of vanilla bean paste or vanilla extract

  •  

Cookie Sandwiches and Cones

  • 1 dozen of your favorite cookies

  • 1 cup of melting candy wafers, flavor of your choice        

  • Assorted candies or toppings such as:

Crushed nuts

Coconut

Sprinkles

Small candies

Mini chocolate chips

Crushed pretzels

 

Directions

  1. In a small skillet over medium-high heat, melt butter. Continue cooking butter until fragrant and small brown pieces form in the bottom of the pan. Watch carefully, do not burn! Let cool.

  2. Using a hand mixer or a wire whisk, combine sweetened condensed milk, cream cheese cream and evaporated milk. Mix in brown butter and vanilla.

  3. Pour mixture into a loaf pan. Place into freezer for at least 6 hours.

  4. To decorate cookie cups or ice cream cones, melt candy wafers as directed on package. Dip the edges of cone or cup into melted candy. Immediately dip into desired topping. Place a generous scoop of ice cream in the middle of a decorated cookie. Place second cookie on top and push down to flatten and fill cookie sandwich to the edges with ice cream. Fill cones with ice cream, and sprinkles or toppings if desired!

TIP: Make ice cream ahead of time. Melt chocolate and have toppings available and arranged on table. Invite your guests to make their own cone or ice cream sandwich for the Ultimate Ice Cream Party!

Creates about 5 cups of Ice Cream

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page