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mini ice cream cake petit fours

Lemon Yogurt Brown Butter Mini Ice Cream Cake Petit Fours

Catherine Olson
Lemon and brown butter are absolutely perfect together in these mini ice cream cakes.
Prep Time 1 hr
Cook Time 30 mins
Freezing 1 d 12 hrs
Course Dessert
Cuisine French
Servings 24 cakes


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


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


  • 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
Keyword Mini Ice Cream Cake Petit Fours