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Brown Butter No-Churn Ice Cream

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 24, 2017
  • 1 min read

I can still remember just how good my Grandmother’s vanilla ice cream tasted. We would start early in the morning and make the custard full of eggs, heavy cream, sugar and vanilla. We would fill the old fashioned churn with rock salt and crank the ice cream by hand. This was truly a labor of love, something I remember fondly.

When I want to entertain, I try to keep things easy and simple. I still believe there is a great value in churning ice cream by hand. That requires time and special equipment, something that I don’t always have. So when I read a recipe for no-churn ice cream, I got excited! When I actually tried it, I became less enthused. The secret to no-churn ice cream was to eliminate as much water as possible to achieve the creamy results you want in ice cream. That means a rich, full fat recipe! I knew I could do better. I got busy and made 5 different recipes to discover the perfect method.

It is time to create the taste of summer, no churn needed, just great ingredients!


 
 

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

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