Brown Butter Ice Cream Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This brown butter ice cream cake is my go to dessert when I want something impressive without spending all day in the kitchen. The whole thing comes together in under an hour, and honestly, the most time consuming part is just waiting for it to chill. I love how the nutty richness of brown butter transforms a simple cake into something really special, and the raspberries on top add a lovely tartness that's packed with antioxidants. Best of all, you probably have most of these ingredients at home already, so it won't break the bank. It's the kind of dessert that makes people think you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour
- 250 ggranulated sugar
- 200 gbrown butter
- 2eggs
- 5 gsalt
- 150 gunsalted butter, softened
- 150 mlheavy cream
- 100 mlwhole milk
- 1 mLvanilla extract
- 1 gpinch of flaky sea salt
- 500 gice cream mix (homemade or store-bought)(Choose your favorite flavor)
- 100 gfresh raspberries(Optional, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF).
- 2
In a medium saucepan, melt the unsalted butter over low heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside to cool slightly.
- 3
In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Add the softened unsalted butter and mix until the dough comes together in a ball.
- 4
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually add the heavy cream and whole milk, mixing until a smooth batter forms.
- 6
Pour the brown butter into the batter and mix until well combined.
Tip: Be careful, as the batter will be hot.
- 7
Pour the batter into a greased and floured 20cm (8-inch) round cake pan.
Tip: Smooth the top with a spatula.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 9
Once the cake is cool, scoop your favorite ice cream into the center of the cake.
Tip: You can also use a store-bought ice cream if you prefer.
- 10
Top with fresh raspberries, if desired.
Tip: Chill in the refrigerator for at least 30 minutes before serving.
- 11
Slice and serve! Enjoy your delicious Brown Butter Ice Cream Cake.
Tip: Perfect for special occasions or dessert parties.
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