This Sourdough Ice Cream combines the rich, nutty flavor of brown butter with a hint of tangy sourdough discard. It has a velvety smooth texture that’s perfect for sundaes, ice cream sandwiches, or as a topping for your favorite desserts.
My friends, I think I’ve made something magical.
Several months ago, my sister gave me her ice cream maker that she never used. At the time, I had started buying milk from a local dairy farm and mentioned wanting to make my own ice cream with it.
Well, let's just say, I quickly became absolutely hooked on homemade ice cream.
Naturally, as a sourdough food blogger, it didn't take long before I thought, “What if I could make ice cream with sourdough discard?” It sounded so unique and intriguing, that I just had to give it a try. And I’m so glad I did!
I wanted this sourdough ice cream recipe to be a little more creative than plain vanilla (though I do offer that option in the recipe card below).
So, after some experimenting, I landed on this salted brown butter flavor. It's super rich, nutty, and complex with just a hint of sourdough tang. The texture is velvety smooth with small bits of creamy brown butter pieces throughout.
It’s also incredibly easy to make and perfect for brownie sundaes, ice cream cookie sandwiches, or as a topping for apple pie or crisp. I promise it will be the talk of your next birthday party or holiday gathering.
I hope you give it a try and enjoy it as much as we do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- A fun and unique way to use up excess sourdough discard. It adds a subtle bread or yeast-like flavor to the ice cream's finish.
- Butter- Browning the butter gives the ice cream a rich, nutty flavor. Omit the butter entirely for a vanilla-flavored ice cream instead.
- Heavy Cream- Its high fat content prevents ice crystals, giving the ice cream a smooth, creamy texture.
- Whole Milk- Whole milk balances the richness of the cream while still providing some fat for a creamy consistency.
- Granulated Sugar- Sweetens the ice cream and lowers the freezing point, creating a softer, creamier texture that’s easier to scoop. It also helps prevent large ice crystals from forming.
- Vanilla Extract- Gives the ice cream a warm vanilla flavor that pairs beautifully with the nutty brown butter.
- Kosher Salt- Enhances the overall flavor of the ice cream while balancing the sweetness. I use one teaspoon of Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If you’re using Morton’s Kosher Salt or table salt, start with ½ teaspoon.
Tips for Success
- Use high-quality ingredients. Using high-quality cream, milk, and butter can really make a big difference in the flavor and texture of your ice cream.
- Heat the ice cream base. Heating it to 160°F ensures that any harmful bacteria in the raw flour are killed.
- Chill the base before churning. Especially if you're using a canister-style machine. It helps prevent the bowl from heating up and ensures the ice cream churns to a smoother, creamier consistency.
- Don't overdo the discard. Stick with ¼ cup of sourdough discard – adding too much can cause ice crystals to form, making the ice cream less smooth and creamy.
Types of Ice Cream Machines
There are two main types of ice cream machines, both with a slightly different process and results:
- Canister-style (freeze-bowl) machines- These require you to freeze the bowl for at least 24 hours before churning. They’re affordable and easy to use but require advance planning.
- Compressor (self-freezing) machines- These have built-in cooling systems, so you don’t need to pre-freeze anything. They allow for back-to-back batches but are more expensive and take up more counter space.
How to Make Sourdough Ice Cream
Here is how to make salted brown butter sourdough ice cream.
Step 1: Prepare Your Ice Cream Machine
If you’re using a canister-style ice cream machine, make sure you freeze the bowl at least 24 hours ahead of time for best results. Follow your specific machine’s instructions.
Step 2: Brown the Butter
In a small saucepan, melt the butter over medium-low heat. Continue cooking and whisking until it stops sizzling and the milk solids turn a deep golden brown with a nutty aroma. Immediately transfer to a separate bowl to prevent burning.
🍦 Vanilla Sourdough Ice Cream: If you prefer a simple vanilla-flavored ice cream, simply omit the butter entirely and follow the rest of the recipe as written.
Step 3: Make the Ice Cream Base
Rinse and cool the saucepan before adding the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk to combine, then heat over medium heat until the mixture reaches 160-165°F. This ensures any potential bacteria in the discard is killed.
Step 4: Chill the Mixture
Transfer the ice cream base to a bowl and refrigerate until it cools to 40°F. To speed this up, place the bowl over an ice bath and stir occasionally. The butter may solidify in the mixture, which is normal.
Step 5: Churn the Ice Cream
Once chilled, pour the ice cream base into your machine and churn for 15-20 minutes or until it reaches a soft serve consistency.
Step 6: Freeze or Serve
For soft-serve style, enjoy immediately. For a firmer, scoopable ice cream, transfer to a freezer-safe container and freeze for 12-24 hours.
How to Store
Store sourdough ice cream in a freezer-safe container for up to 3 months. For the best flavor and texture, enjoy within 3-4 weeks.
To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface before sealing with a lid.
Serving Suggestions
Serve this brown butter sourdough ice cream on top of warm sourdough brownies for a brownie sundae, or make ice cream sandwiches with sourdough chocolate chip cookies.
It also pairs beautifully with desserts like sourdough apple pie, apple crisp, or lemon pound cake, and more.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Ice Cream
Ingredients
- ½ cup (1 stick) unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ¼ cup sourdough starter discard
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
Instructions
- If you’re using a canister-style ice cream machine, make sure you freeze the bowl at least 24 hours ahead of time for best results. Follow your specific machine’s instructions.
- In a small saucepan, melt the butter over medium-low heat. Continue cooking and whisking until it stops sizzling and the milk solids turn a deep golden brown with a nutty aroma. Immediately transfer to a separate bowl to prevent burning.½ cup (1 stick) unsalted butter
- Rinse and cool the saucepan before adding the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk to combine, then heat over medium heat until the mixture reaches 160-165°F. This ensures any potential bacteria in the discard is killed.2 cups heavy cream, 1 cup whole milk, ⅔ cup granulated sugar, ¼ cup sourdough starter discard, 2 teaspoons vanilla extract, 1 teaspoon Diamond Crystal Kosher Salt
- Transfer the ice cream base to a bowl and refrigerate until it cools to 40°F. To speed this up, place the bowl over an ice bath and stir occasionally. The butter may solidify in the mixture, which is normal.
- Once chilled, pour the ice cream base into your machine and churn for 15-20 minutes until it's thick, creamy, and reaches a soft serve consistency.
- For soft-serve style, enjoy immediately. For a firmer, scoopable ice cream, transfer to a freezer-safe container and freeze for 12-24 hours.
Notes
- Vanilla Sourdough Ice Cream: If you prefer a simple vanilla-flavored ice cream, simply omit the butter entirely and follow the recipe as written.
- Storage: Store ice cream in a freezer-safe container for up to 3 months. For the best flavor and texture, enjoy within 3-4 weeks.
Ashlee says
Would love a dairy free version of this!?
Ashley Petrie, RDN, LDN says
I've never tried experimenting with dairy-free ice cream, but you might be able to adapt it with something like coconut cream. If you give it a try, I’d love to hear how it turns out! 🙂