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
- 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.
I suggest chopping them and toasting it first!
Source; Baker and ice cream maker!
I’m obsessed with making my own popsicles and these are definitely going on the list! I’d prop ably add some chocolate pieces for an added bit of extra naughty crunchiness.
Thanks for sharing!
Maria xx
www.cheekypinktulip.blogspot.com
Holy cannoli! I need these right now. Can you recommend a good popsicle mold – I’m the most indecisive person on the planet and I want one that looks just like this (where you can use your own woodne popsicle sticks).
Oh my gosh, these look amazing. I am SO trying these. Anything with brown butter rocks my socks off!!
am I the only one who couldn’t go past the extremely filthy fingernail in the first photo?
Love the idea! We use brown butter in so many things. Why not popsicles? I too, am a fan of the browned bits. I understand the point of ghee for frying and cooking, but the browned bits are where all the flavor is!
Oh my goodness! These look so good! You had me at browned butter 😉
Thank you for making me laugh, i really imagined having a stick of butter to lick on…
They do look really tasty, thanks for sharing.
Oh my god, these look and sound amazing! Time to buy some popsicle molds…
I’m not trying to ugly but Emma, if you want to stop biting your nails why not go get some cute acrylics for a while. You won’t bit those and yes when you grow tired of them and take them off your nails will suck but I can promise you will have broken the habit by then. Happy Memorial Day. Hope you get on the water. I know I am. Greetings from Williamsburg, Virginia.
Oh my. These look AMAAAAZZZING for summer. Shame I don’t have a freezer. 🙁
yum yum yummmmmmmmmy
They look beautiful, I mean, picture perfect! Please, tell me that you needed to rpepare a few more until you got those wonderful popsicles!
xx,
E.
www.theslowpace.com
Yummm!!! So gona make these! This really reminds me of making Ghee. Got to make some and now i can use the melted butter for Ghee and recycle the ‘leftover’ crumbs 😉
I usually only have it on a low heat but for about 30/45 min. This gives the butter a really nice nutty flavour.
Thanks for the great recipe!
Andrea
These really appeal to me. I’m a big fan of the idea of slipping a bit of rum in too!
Faye | freckles-and-all.blogspot.co.uk
WOW these look so delicious.
Jess x
www.jessicalaar.blogspot.co.uk
Wow! Yum!
These look AMAZING!
The name almost threw me off, but I’m pretty sure they would be delicious!
These look so much better than the yogurt popsicles in my freezer!
Those look so cute & I’m sure they taste delicious!
Hannah xx
http://hannahbeths.wordpress.com/