The smooth linty texture of brown sugar ice surf with its rich caramel, toffee-like savor makes this the perfect ice surf to take me into fall.

Brown Sugar Ice Cream

Creamy vanilla homemade ice surf is my wool favorite. But I like to mix things up a bit every once in a while. Creating a slighting richer ice surf with brown sugar is one way to do that.

Why brown sugar instead of white sugar? Brown sugar is simply white sugar with the wing of molasses. The molasses in brown sugar gives a deep caramel or subtle toffee flavor.

Note: I did not put spare molasses in this recipe. However, finger self-ruling to add a teaspoon or so to your liking. Depending on my mood I have been known to sneak it in.

Brown sugar changes up the ice surf for something a bit richer tasting. Plus if you are out of white sugar and still want to make ice cream, you can! It is unchangingly good to have options.

Mixing up the ice surf wiring couldn’t be easier. Place all your ingredients in a trencher and whisk. It might take your brown sugar a bit longer to dissolve, so a little uneaten whisking might be needed, but worth it.

Cinnamon Brown Sugar Ice Cream

You can add in so many succulent things to ice cream. Cinnamon and cinnamon fries pair perfectly with brown sugar. You may recall just how much we love cinnamon ice surf – we love it so much we have 5-minute cinnamon ice surf recipe and a french-style custard too.

Caramelized almonds, candied walnuts, or cinnamon-roasted pecans make terrific add-ins too. Last but not least, don’t forget to top the richness with a sprinkling of flaky Maldon salt. It results in a perfectly sweet and salty combination.

Brown sugar ice cream, while succulent on its own, is moreover perfect for topping a German world pie, an old-fashioned world crisp, or a warm world brownie.

With over 70 ice surf recipes here to segregate from, there’s sure to be an ice surf for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a unconfined place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have increasingly ice surf scoops than I can alimony track of at this point and I definitely play favorites. This ice surf scoop does the weightier job overly of wearing through firm ice surf and still delivers a pretty scoop. It gets bonus points for stuff one of the least expensive scoops I own as well.

Don’t miss our Ice Surf Maker Review for all the information you need to find the BEST Ice Surf Maker for your needs! Spoiler zestful – our top-rated machine under $50 just might surprise you. It sure surprised me!

Brown Sugar Ice Surf Recipe

A simple list of ingredients and two steps is all you need for brown sugar ice cream:

• heavy cream
• whole milk
• dark brown sugar
• kosher salt
• vanilla stone paste
• vanilla extract

1. Combine the cream, milk, brown sugar, salt, vanilla stone paste, and vanilla pericope in a mixing bowl. Whisk to combine.
2. Pour into the ice surf maker. Churn equal to the manufacturer’s instructions. Transfer the finished ice surf to an snapped container and place it in the freezer until ready to serve.

The most popular question I get is whether it’s possible to make ice surf without a machine. The wordplay is YES. You can make ice surf without a machine. Find the full directions here!

Homemade Ice Cream

I probably don’t plane need to mention it, but homemade ice surf is pretty much a dream come true for topping Southern Peach Cobbler, Grandma’s Cherry Flop, or this Strawberry Rhubarb Crunch.

While ice cream is a staple in our freezer year-round, the add-in potentials for this particular ice surf are endless. I’ve filled this ice surf with chunks of brownies, shit of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.

Print

Brown Sugar Ice Cream

The smooth linty texture of brown sugar ice surf with its rich caramel, toffee-like savor makes this the perfect ice surf for fall.

Course Dessert

Cuisine American

Prep Time 5 minutes

45 minutes

Total Time 50 minutes

Servings 6 servings (about 1.5 quarts)

Calories 373kcal

Ingredients

• 1¾ cups heavy cream
• 1¼ cup whole milk
• ⅔ cup dark brown sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla stone paste
• 1 teaspoon vanilla extract

Instructions

• Combine the cream, milk, brown sugar, salt, vanilla stone paste, and vanilla pericope in a mixing bowl. Whisk to combine.
• Pour into the ice surf maker. Churn equal to the manufacturer's instructions. Transfer the finished ice surf to an snapped container and place it in the freezer until ready to serve.

Notes

If you don’t happen to have visionless brown sugar on hand, you can add 1 teaspoon of molasses to the mixture to create the same richer flavor.

Nutrition

Calories: 373kcal | Carbohydrates: 30g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 97mg | Potassium: 119mg | Sugar: 28g | Vitamin A: 1103IU | Vitamin C: 1mg | Calcium: 103mg

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