Brown Butter Popsicles

Let’s get one thing clear right from the start. Even though these are indeed brown butter popsicles, that doesn’t mean you should be imagining a stick of butter on a popsicle stick.

Stop imagining this. That’s not what’s going on here. These are way more like pudding pops or ice cream bars than anything else. 

Actually, these are very much inspired by our favorite Jeni’s Ice Cream flavor, Brown Butter Almond Brittle. That ice cream is amazing! These popsicles incorporate a very similar flavor. You’re gonna love it, I swear. 

Brown Butter Popsicles, makes 8 standard-size popsicles.
Adapted from Brown Butter Almond Brittle Ice Cream via Jeni’s Splendid Ice Creams at Home.

2 cups milk (I used whole milk)
4 tablespoons Greek yogurt
1 1/2 cups butter (We don’t use it all! Don’t worry.)
1 cup heavy cream
2/3 cup sugar
2 tablespoons brown sugar

Begin by melting the butter in a large pan over medium heat. Bring to a low boil. Allow to boil/foam for about 6 minutes until the butter begins to turn a dark, caramel brown color. Remove from heat and allow to cool for 5 minutes.

Remove the browned butter from the pan, leaving behind the small dark brown bits at the bottom. You can store the browned butter in the refrigerator and use for another purpose (baking, cooking, anything you like!). We’re only interested in the small dark brown bits at the bottom of the pan. 

Add the remaining ingredients to the pan. Stir over medium/low heat so the sugar fully dissolves (3-4 minutes). Allow to cool.

Pour the mixture into your popsicle molds. If you want to add a small white stripe to the bottom of your popsicles, pop them in the freezer for 30 minutes to an hour, then drizzle a little cream over the top. Fully freeze overnight. 

When you serve them, roll the top or edges of the popsicle in crushed Heath bar to add a little crunch. Enjoy these! xo. Emma

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Ingredients

1x2x3x

• ▢ 2 cups milk (I used whole milk)
• ▢ 4 tablespoons Greek yogurt
• ▢ 1 ½ cups butter (We don't use it all! Don't worry.)
• ▢ 1 cup heavy cream
• ▢ ⅔ cup sugar
• ▢ 2 tablespoons brown sugar

Instructions

• Begin by melting the butter in a large pan over medium heat. Bring to a low boil. Allow to boil/foam for about 6 minutes until the butter begins to turn a dark, caramel brown color. Remove from heat and allow to cool for 5 minutes.
• Remove the browned butter from the pan, leaving behind the small dark brown bits at the bottom. You can store the browned butter in the refrigerator and use for another purpose (baking, cooking, anything you like!). We're only interested in the small dark brown bits at the bottom of the pan.
• Add the remaining ingredients to the pan. Stir over medium/low heat so the sugar fully dissolves (3-4 minutes). Allow to cool.
• Pour the mixture into your popsicle molds. If you want to add a small white stripe to the bottom of your popsicles, pop them in the freezer for 30 minutes to an hour, then drizzle a little cream over the top. Fully freeze overnight.

Credits // Author: Emma Chapman, Photography: Sarah Rhodes and Emma Chapman. Photos edited with Celeste from the Fresh Collection.