Print

Creamy Brown Butter Honeycomb Crunch No-Churn Ice Cream

brown butter honeycomb crunch no-churn ice cream - featured image
Print Recipe

A rich and creamy no-churn ice cream featuring nutty brown butter and crunchy honeycomb candy for a delightful texture contrast. Easy to make without an ice cream maker and perfect for summer treats.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (40g) honey, preferably mild variety like clover or acacia
  • 1 teaspoon (5g) baking soda
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 2 cups (480ml) heavy cream, cold
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of sea salt (optional)

Instructions

  1. Brown the Butter: In a heavy-bottomed saucepan over medium heat, melt 6 tablespoons (85g) of unsalted butter. Swirl constantly until it turns a deep golden brown with nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Make the Honeycomb Candy: In the same saucepan, combine 1 cup (200g) granulated sugar and 2 tablespoons (40g) honey over medium heat. Stir gently until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color (around 300°F or 150°C), about 6-8 minutes. Remove from heat immediately.
  3. Add Baking Soda: Quickly whisk in 1 teaspoon (5g) baking soda. The mixture will foam aggressively — stir gently to combine, then pour onto a parchment-lined baking sheet. Let it cool completely and harden, about 30 minutes.
  4. Whip the Cream: Using an electric mixer, whip 2 cups (480ml) heavy cream with 1 teaspoon (5ml) vanilla extract until soft peaks form. Don’t overwhip.
  5. Combine Base: In a large bowl, mix the browned butter (cooled but still liquid) with 1 can (14 oz / 396g) sweetened condensed milk and a pinch of sea salt if using. Stir well until smooth.
  6. Fold Ingredients: Gently fold the whipped cream into the brown butter and condensed milk mixture, keeping it airy and light.
  7. Break Honeycomb: Once set, break the honeycomb candy into bite-sized pieces. Fold about two-thirds of the honeycomb into the ice cream base, reserving some for topping.
  8. Freeze: Pour the mixture into a freezer-safe container or loaf pan. Sprinkle the remaining honeycomb pieces on top. Cover tightly and freeze for at least 6 hours or overnight.
  9. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping.

Notes

Use a heavy-bottomed pan to prevent burning the butter and sugar. Fold whipped cream gently to keep the mixture airy. If honeycomb softens during folding, add it just before serving for maximum crunch. Store honeycomb candy in an airtight container at room temperature to keep crisp. For vegan version, substitute coconut cream, vegan condensed milk, and vegan butter.

Nutrition

Keywords: brown butter, honeycomb, no-churn ice cream, easy ice cream, homemade ice cream, crunchy ice cream, summer dessert

Find it online: https://ovenmila.com/creamy-brown-butter-honeycomb-crunch-no-churn-ice-cream-recipe-easy-and-perfect/