Jeni’s Brown Butter Almond Brittle Ice Cream 🍨✨

Brown Butter Meets Crunchy Brittle Magic ✨

If you’ve ever tried Jeni’s famous ice creams, you know she’s a genius at creating bold flavors with creamy, eggless bases. This Brown Butter Almond Brittle Ice Cream takes things to the next level. Nutty brown butter gives the custard depth, while homemade almond brittle folds in for that irresistible salty-sweet crunch. 🍨🌰

The best part? This recipe stays true to Jeni Britton Bauer’s signature method using cream cheese, cornstarch, and corn syrup for a perfectly scoopable, silky texture—no eggs required!

Why This Ice Cream Works 🍯

• Brown butter richness – adds a nutty, toffee-like depth to the base.
• Crunchy almond brittle – sweet caramel shards that shatter in every bite.
• Eggless base – scoopable and creamy without custard-making fuss.

Every spoonful balances buttery creaminess with crispy caramelized almonds—exactly what summer desserts should taste like.

Tips for Perfect Results 💡

• Toast your nuts first – toasted almonds bring out richer, deeper flavor.
• Spread brittle thinly – makes it easier to break into crunchy shards.
• Add brittle last – folding it in right at the end keeps it crisp.

Serving Ideas 🍦

• Serve in classic cones for a nostalgic twist.
• Pair with warm brownies or blondies for contrast.
• Drizzle with salted caramel sauce for extra indulgence.

Final Scoop 🥄

This Jeni’s Brown Butter Almond Brittle Ice Cream is proof that homemade ice cream can be both luxurious and playful. Whether you’re making it for a dinner party or to treat yourself on a summer night, every bite is a celebration of nutty, caramelized flavor with that signature Jeni’s creaminess.

Grab a spoon—you won’t be able to stop at just one scoop! 😍