These mini ice cream cake petit fours are made with a browned butter pound cake and sandwiched between a rich yogurt lemon ice cream and then coated with a dark chocolate glaze.
Browned butter is a simple yet exhilarating baking discovery. As the butter simmers in the pan, it turns your kitchen into a chemistry experiment. First you take butter and cook it, just to the brink of ruin, and just before you are about to burn it, it turns into the sweetest, almost nutty, almost toffee like concoction.
Perfection just before a complete disaster.
Lemon and brown butter are absolutely perfect together in these mini ice cream cakes. They look like a ton of work, but the hardest part is waiting for the ice cream to fully freeze. Everyone who you serve these too will be totally impressed at how fancy and beautiful they are!
Lemon Yogurt Brown Butter Mini Ice Cream Cake Petit Fours
Don’t they just look perfect?
Lemon Yogurt Brown Butter Mini Ice Cream Cake Petit Fours
Ingredients
Lemon Yogurt Ice Cream
- 2 cups milk
- Pinch of Salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 egg yolks
- Zest and juice from 3 lemons
Brown Butter Pound Cake
- 2 ¼ sticks unsalted butter
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- ½ teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 cups chocolate
- 2 teaspoons butter
Instructions
Lemon Yogurt Ice Cream
- Whisk together and place into stovetop pan
- Turn heat to high to scald milk and bring it to the boiling point, stirring constantly
- Remove from heat, and add 2 cups heavy whipping cream
- When mixture has cooled slightly add 1 cup plain yogurt
- Chill overnight
- Churn according to Ice Cream Maker Instructions
Brown Butter Pound Cake
- Preheat oven to Fahrenheit 350°F
- Lightly grease 2 quarter sheet cake pans
- Line with parchment paper to fill the bottom of the pan and set aside
- Heat butter in a saucepan or heavy skillet over medium heat until butter begins to melt
- Continue to heat butter until it turns to a dark brown and fills your kitchen with a nutty almost toffee aroma
- Remove from pan and transfer to a shallow bowl and set aside until cooled to room temperature
- In a clean medium sized bowl beat brown butter and sugars with an electric mixer until fluffy
- Add eggs 1 at a time, beating well after each addition
- Beat in vanilla
- At low speed, mix in half the flour, baking powder, and salt, just incorporated
- Add buttermilk and mix until combined
- Add remaining flour and stir until smooth
- Transfer batter to cake sheets, dividing the batter between the two evenly
- Bake for approximately 30-40 minutes, until golden brown
- Let cool in pan completely
Finalè:
- Once cake is completely cooled invert cake onto a half sheet baking pan and remove wax paper
- Cover cake with softened ice cream and sandwich with the second cake
- Place in freezer until solid (approximately 24 hours)
- Slice cake into small bite size square petit fours
- Once cut, put back into freezer to keep solid
- Melt chocolate and butter just until smooth
- Line a baking sheet with wax paper
- Working in small batches, dip in melted chocolate and allow to cool on baking sheet lined with wax paper
- Place in freezer once dipped
- Remove from freezer, just before serving
Substitutions
You can sub any cake and any ice cream to make any flavor of mini ice cream cake! Simply follow the finalè directions and sub out any of my other recipes, or another recipe you love!
Might I suggest the best ever white cake, with marshberry ice cream? Another awesome summer combination!
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Every single size springform pan your heart could ever desire!
I’d love to have this mini cheesecake pan in my arsenal!
Crazy. I’ve never seen square springform pans before! What would you use these for?
Won't you be my neighbor? PLEASE!
you little missionary you. 🙂 those look really yummy. Have you done fondant?
Oh, your petit fours came out wonderfully! Great job on the challenge!!
What fun! Bite sized baked Alaskas! And yogurt as well. These look wonderful…great job!
I am absolutely with you regarding the smell and flavor of browned butter. It's heavenly! Your petit fours look fantastic, and I'm sure the lemon yogurt ice cream was divine. Nice work!
Lemon yogurt ice cream sounds so delicious in combination with the brown butter pound cake and the chocolate glaze. Your petit fours look great!
Wonderful job! Lemon yogurt sounds delicious!
OMG! These chocs look so sinful! Love it 🙂
Mmm, the ice cream sounds interesting and tasty. Nice job!
Great idea to add buttermilk to the cake. I wish I'd thought of it. Your pretty petit fours look delicious. Too bad about the CTR ones – cute idea!
These look absolutely fabulous! Couldn't imagine anything better then petite fours and ice cream!!