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Brown Butter Ice Cream Sandwiches
Savour the ultimate summer dessert. The warm, toasty flavour of brown butter pairs beautifully with rich ice cream for a deliciously indulgent treat.
Ingredients
COOKIES
ICE CREAM
Instructions
Cookies
- StepIn a pan over medium heat, melt the butter and stir constantly until golden brown, about 5 minutes. Remove from heat and allow butter to cool.
- StepIn a mixing bowl, whisk together brown sugar, granulated sugar and the browned butter. Stir in the egg and vanilla extract.
- StepIn a separate bowl, whisk together the flour, baking soda and salt. Gradually mix the dry ingredients into the wet mixture. Fold in the toffee bits. Divide the dough into 12 equal portions, cover and chill in the fridge for 30 minutes.
- StepPreheat the oven to 350°F (175°C).
- StepLine two baking sheets with parchment paper. Form the dough into balls and flatten each ball to ¼ inch thick. Place on the baking sheets 2 inches apart and bake for 8-10 minutes, or until cookies are golden brown.
- StepAllow the cookies to firm up on the baking sheet for a few minutes before transferring to a cooling rack.
Assembly
- StepTo serve, layer ¼ cup of vanilla ice cream between 2 cooled cookies.
Notes
Looking to make your own Vanilla Ice Cream at home? Try this recipe below!
IngredientsÂ
• 3/4 cup Ontario sweetened condensed milk
• 1/4 cup powdered sugar (adjust to your liking)
• 2 teaspoons vanilla bean paste (or pure vanilla extract)
• 1/4 teaspoon fine sea salt
• 2 cups Ontario heavy whipping cream, cold
Instructions
1. Mix the Base: In a large bowl, whisk together the sweetened condensed milk, powdered sugar, vanilla bean paste, and salt until smooth and fully dissolved.
2. Whip the Cream: In a separate large chilled bowl, whip the cold heavy cream to stiff peaks using a hand or stand mixer.
3. Fold Together: Gently fold the whipped cream into the condensed milk mixture in 2–3 batches, keeping the texture light and airy.
4. Freeze: Pour the mixture into a loaf pan or airtight container. Smooth the top, cover, and freeze for at least 6 hours or until set.
5. Serve: Let sit at room temp for a few minutes before scooping.
