Brown Butter Churro Ice Cream Sundaes

By Amanda Paa – Updated April 17, 2023
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I don’t like to eat the ends of a loaf of bread, or stale bread for that matter. But I do like to find creative ways to transform those slices into something thrifty and delicious.

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Turns out toasted breadcrumbs {Udi’s Gluten Free Whole Grain bread works fabulously} just so happen to love nutty, caramelized brown butter. And cinnamon. And sugar. Rivaling the tastes of churros, cinnamon toast crunch, or morning buns…….. to then meet vanilla ice cream.

Brown Butter Churro Ice Cream Sundaes {gluten-free breadcrumbs tossed in brown butter, cinnamon + sugar}

Hello sundae of my dreams, no chocolate in sight, which is saying a lot for this chocolate fiend. The dark, sweet, crunchy bits are the perfect contrast to the creamy, custardy, vanilla scoops.

Brown butter sounds fancy, but it’s really just a matter of melting butter, letting it foam, and stirring as you go. The cue to know you’re on the right track is a nutty and caramel-like smell, and you’ll also see little milk solids at the bottom of the pan turning brown. You can view process shots of this technique here.

Happy sundae-ing. xo, Amanda

Brown Butter Churro Ice Cream Sundaes {gluten-free breadcrumbs tossed in brown butter, cinnamon + sugar}
Brown Butter Churro Ice Cream Sundaes {gluten-free breadcrumbs tossed in brown butter, cinnamon + sugar}

Brown Butter Churro Ice Cream Sundaes

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Prep Time :10 minutes
Cook Time :10 minutes
Yield: 4 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 2 slices stale bread
  • 4 tablespoons butter
  • 2 teaspoons ground cinnamon
  • 2 1/2 tablespoons organic cane sugar
  • pinch of salt
  • vanilla ice cream

Instructions 

  • Tear bread into 8 pieces each, then add to a food processor. Pulse until bread is broken down into crumbs. This works best if bread has been given a little time to dry out. Or if you can even lightly toast. Pour breadcrumbs onto a sheet pan and toast in your convection oven, about 3-4 minutes, until browned. Be sure to watch so they do not burn. Set aside.
  • In a 10 inch saute pan, melt butter over medium heat. Let cook, stirring constantly, and it will start to bubble and foam. Swirl the pan around, and continue stirring. You will start to smell the nuttiness, and hear crackling. Then you will see small brown bits at the bottom of the pan, and the butter will be a darker yellow. Turn off heat, and remove 1 tablespoon butter.
  • Then add breadcrumbs, cinnamon, salt, and sugar to pan. Stir to coat evenly and mix well. Scoop ice cream, drizzle with extra brown butter and top with churro breadcrumbs.

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February 12, 2017

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15 comments

  1. Kelsey @ Appeasing a Food Geek

    Oooh I love this idea! I have so much frozen bread in my freezer–I always toss it in there when it’s getting stale. I think this technique might be more enjoyable ;)

    • amandapaa

      frozen bread is ready for some love! xo

  2. Claudia | The Brick Kitchen

    These look incredible for the hot weather we are having around here! I had brown bread ice cream once and it was so different and amazing, so I love the sound of a bread based crumble <3

    • amandapaa

      yes, it’s your summer, right?! this would be the perfect cool down. i’ve also heard that brown bread ice cream is very popular across the pond. have a great week! xo

  3. Marla Meridith

    This looks wonderful! Love that topping!

  4. Sophie | Wholehearted Eats

    This video is wonderful! And this crumble topping, girl!!! I’m in love.

    • amandapaa

      Thank you Sophie! The crumble…. gosh, it’s good just by the handful.

  5. Megan @ MegUnprocessed

    So innovative! Great recipe!

  6. Karly

    Holy delicious. The only possible way to make brown butter and churros sounds even better is to put it into a sundae! Definitely need to try this magical creation ASAP!

  7. Bethany @ Athletic Avocado

    I’m not really a fan of the end slices of bread either, I usually just throw them out (a sin I know). This is an insanely creative way to use these stale slices! Brown butter works like a charm!

    • amandapaa

      ugh, i know – the end slices just aren’t that good for regular eating! so i thought this for sweet, and then this for savory, this tomato white bean gratin would be a good solution! xo

  8. Ruby

    I happen to weirdly love bread ends, but I’ll take them like this instead of dunking them in olive oil ANYDAY. I still haven’t tried browning butter yet, but it’s high on my list of “must try this asap.” Looove this simple + perfect dessert xoxo

  9. Sarah | Well and Full

    I LOVE how you used classic bread to make something so delicious! So insanely creative, Amanda!

  10. Abby @ Heart of a Baker

    Oh. my. goodness. You’ve hit the sundae jackpot here! AJ and I always get in a tiff over the bread ends (he doesn’t want them and wants to throw them away, I think that’s ridiculous) so I think you’ve solved our problem! Gorgeous and lovely dear friend. xo

    • amandapaa

      i see this as a very good compromise for you two. mission save the bread! :) enjoy the week! xo