Sourdough Ice Cream

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.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 0

Total Time 2

Servings cups

Calories 640kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.