This Sourdough Ice Cream comes together in about 30 minutes and is made with just a few ingredients for a quick and easy dessert that your family will love! Trust me, this unconventional treat is a great way to make use of your sourdough starter discard while treating your family to something special!
Ingredients You’ll Need
- ½ cup (1 stick) unsalted butter: This adds richness and a hint of nuttiness.
- 2 cups heavy cream: The key to that luxurious, creamy texture.
- 1 cup whole milk: For extra creaminess and to balance the heaviness of the cream.
- ⅔ cup granulated sugar: Sweetness, of course! Feel free to adjust to your preference.
- ¼ cup sourdough starter discard: This is what makes your ice cream unique! Adds depth of flavor.
- 2 teaspoons vanilla extract: Pure vanilla for that delightful flavor.
- 1 teaspoon Diamond Crystal Kosher Salt: A couple pinches of salt to enhance the sweetness!
Let’s Get Cooking!
So, first things first, if you’re using a canister-style ice cream machine (and you totally should), please, please make sure you freeze that bowl at least 24 hours ahead of time for the best results. This is key!
- Brown the Butter (about 5-7 minutes): In a small saucepan over medium-low heat, melt your butter. Keep cooking and whisking until it stops sizzling and the milk solids turn a deep golden brown, giving off an amazing nutty aroma. This step adds a rich flavor that will totally elevate your ice cream. Once you see that beautiful color, immediately transfer it to a separate bowl so it doesn’t burn, trust me on this one!
- Combine All Ingredients (5 minutes): Rinse and cool your saucepan, then return to the heat and add the browned butter along with the heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk everything together. Heat it over medium, stirring occasionally, until the mixture reaches about 160-165°F. This little step ensures that any potential bacteria in the sourdough is taken care of, making the ice cream safe and sound for your family!
- Chill the Mixture (about 30 minutes): Transfer the ice cream base to a bowl and pop it in the fridge until it cools to 40°F. Want to speed this part up? Just place the bowl over an ice bath and stir occasionally so it chills faster. Don’t worry if the butter solidifies in the mixture, it’s totally normal!
- Churn Time! (15-20 minutes): Once your base is nice and chilled, pour it into your ice cream maker and churn for 15-20 minutes until it’s thick, creamy, and hits that beautiful soft-serve consistency. Seriously, this part is my favorite because the smell, oh my goodness!
- Final Freeze: If you’re feeling fancy and want a firmer scoopable ice cream, transfer it to a freezer-safe container and freeze for 12-24 hours. For now, if you can’t resist, just take a big scoop of that soft-serve style ice cream and enjoy it immediately!
If you loved this quick and easy Sourdough Ice Cream, be sure to check out my Blueberry Ice Cream!
Why This Recipe Works
Quick & Easy
This Sourdough Ice Cream comes together all in around 30 minutes, plus a little chilling time. It’s perfect for those busy nights when you just want to treat your family without spending hours in the kitchen!
Customizable
The beauty of this recipe is just how flexible it is. You can use whatever ingredients you have lying around. Don’t have sourdough discard? Sub in some yogurt or add in different flavors or mix-ins. The options are pretty endless!
Comfort Food
Who doesn’t love ice cream? This recipe is loaded with rich, comforting flavors that remind me of summer nights and family gatherings. It’s just the kind of dessert that makes you feel all warm and fuzzy inside!
Minimal Cleanup
You’re only using a couple pans and a bowl for this one, making cleanup a breeze. Perfect for busy weeknights when you just want dessert without the usual fuss!
Make-Ahead Friendly
Store it in a freezer-safe container, and you’ll have delicious homemade ice cream ready for whenever the craving strikes. So simple, right?
Serving and Storage Tips
How to Serve This Sourdough Ice Cream
I love to serve this ice cream with homemade waffle cones or layered in a bowl with fresh fruit and chocolate drizzle. You could even go wild and bake up some brownies to serve under a scoop, who wouldn’t want that?!
Storage
Your homemade Sourdough Ice Cream will keep in the freezer for up to 2 weeks, if it even lasts that long! Just make sure it’s stored in an airtight container to maintain that creamy texture.
Reheating Instructions
I mean, it’s ice cream, so you don’t really reheat it. But if you find it’s a bit too hard when you take it out of the freezer, let it sit at room temperature for about 5-10 minutes before scooping.
Freezer-Friendly
Yes, yes, and yes! This recipe is totally freezer-friendly. Just pack it in a tight-sealed container, and it’ll keep well until you’re ready for another scoop!
Go ahead and whip up this fantastic Sourdough Ice Cream, and I’m telling you, your family will appreciate your ice cream-making skills. It’s a fun and inventive way to enjoy an old classic while using what you have on hand.
Happy churning, friends! And follow us on Pinterest for daily meal inspiration!
Sourdough Ice Cream
Ingredients
Method
- Freeze the bowl of your ice cream machine at least 24 hours ahead of time.
- In a small saucepan over medium-low heat, melt the butter. Cook and whisk until the milk solids turn a deep golden brown, then transfer to a separate bowl.
- Rinse and cool your saucepan, return it to the heat, and add the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk together.
- Heat the mixture over medium, stirring occasionally, until it reaches about 160-165°F.
- Transfer the ice cream base to a bowl and chill in the fridge until it cools to 40°F, or place the bowl over an ice bath to speed up the process.
- Pour the chilled mixture into your ice cream maker and churn for 15-20 minutes until thick and creamy.
- For firmer ice cream, transfer to a freezer-safe container and freeze for 12-24 hours.