Brown Butter Popsicles

Brown butter popsicles (click through for recipe) 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. 

Brown butter popsicles (click through for recipe)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. 

How to make brown butterBrown 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.

Clarified butterRemove 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.

Brown butter bitsPour 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. 

Brown butter popsicles (click through for recipe) 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

Brown Butter Popsicles

Ingredients

  • 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

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. 🙁

  • 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

  • These look AMAZING!

    The name almost threw me off, but I’m pretty sure they would be delicious!

  • Those look so cute & I’m sure they taste delicious!
    Hannah xx
    http://hannahbeths.wordpress.com/

  • These look so much better than the yogurt popsicles in my freezer!

  • Brown butter….now that’s the stuff. Love that it’s free of almost all allergens too!

  • These look and sound fantastic! Can’t wait to try! Have you guys seen the new jeni’s cookbook yet?

  • This looks amazing! 🙂 I need to try this! 🙂

    http://champagnelifestyleteabudget.blogspot.co.uk/

  • Mmmmm! Butter and ice cream seem wrong somehow but as always – you seem to make it work 🙂 Definitely something to try on a hot day.

  • Wow the way you layed out the popsicles for the second photo is so pretty! Love it! 🙂

    http://everydayingrace.blogspot.ca/

  • honestly, I just love the fact that you show a less than perfectly manicured nail in your photos…like since when did there become so much pressure on the internet to paint your nails all the time? way to be real!!

  • I am in charge of dessert for a memorial day BBQ this weekend…think I have to make these!

  • Yum, these sound amazing! I love brown butter – just need to get some popsicle moulds & I will be trying these babies! x

    Alex | PinkElephantBlog

  • These look so delicious! The crushed Heath bar looks so good!

    -Helen Grace

    http://www.sweethelengrace.com

  • It’s actually a bit longer than usual. I have a nail-biting problem. But I’ve been doing really good this month! I actually just bought a couple new nail polishes last night to try and keep me on track.

    And that’s probably a little more about my life than you cared to know.

    🙂

    -Emma

  • This is my all time favorite ice cream! My sister-in-law lives in German Village (Columbus, OH) just a short walk from Jeni’s. It’s so dangerous. In the best way, of course!

  • You know, I’m not sure. The almonds might take on some of the moisture of the batter while freezing. But it might work well. I’m really not sure. Give it a shot. Or you could leave the almonds out and after freezing just roll the popsicles in chopped almonds (like the heath bar).

    Good luck!
    -Emma

  • No, brown sugar is actually just regular (granulated) sugar with molasses. Demerara sugar is a whole different kind of sugar.

    But, for the purposes of this recipe you could substitute this easily. 🙂

    -Emma

  • Okay at first I was skeptical but as I kept reading you have me convinced!

    http://juliettelaura.blogspot.com

  • Perfect….can’t wait to make..

    http://vodkaandarose.blogspot.co.uk

  • Oh that sounds and looks delicious! I have a shower gel with the exact same smell.

    http://sincerelylara.com

  • Those are looking so good! I love ice cream and this is such a great recipe!

  • Haha I love the start of this post! ….But I really wanted a stick of butter on a popsicle stick :'( Haha. These look amazing! Definitely wish I had some in my freezer right now…

    Helen x
    http://www.beautifulcuriosities.co.uk/

  • Emma, I swear you are a girl after my own heart! Jeni’s browned butter almond brittle is my favorite too!! In fact, pretty much anything with browned butter in it is my favorite: pasta! cookies! frosting! oh my! I can’t wait to try these out ASAP! (and seriously, I mean ASAP! Like, as soon as I get home from work even though I really should really just make dinner)

    xoxo
    Taylor

  • yum! these sound amazing!

    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • you had me at “pudding pops”! definitely going to try making these 😀

  • oh…my….goodness. *drools*

    x

    http://thewearwithal.typepad.com/

  • These look amazing – it doesn’t help that I’m super starving right now! Going to try these next week for sure 🙂

    Emma
    Dear Thirty

  • It’s Jeni’s with one “N” – I had to say something as a gal from Columbus, OH where Jeni’s originates!

  • These look divine!!! my mouth is watering.

  • well, these look ridiculously delicious!! you could probably add just a teeny bit of rum in there for a little kick, too 🙂

  • Holy cow, Emma! You are crazy brilliant. I am definitely going to make these for my next summer party. Thank you so much.

  • These are so unexpected! Definitely worth a try before it gets hot-hot-hot outside; they feel like a good early spring/late fall treat!

  • Love the contrast between the dark brown, light brown, and white–looks quite tasty!

  • Hi Melinda! The moisture might make the almonds soft, but you can give it a try and see how it works! Let us know 🙂 -Jacki

  • Done! Getting the molds tonight! Could I put almonds in the mixture and freeze them in the molds to get a crunchy feel?

  • Looks delicious!
    Brown sugar is the same as Demerara sugar?

    thousand kisses

  • Oh my gosh…that looks amazing! I thought I was the only one who likes the browned butter pieces. YUM.

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