Brown Butter Butterscotch & Oreo Popsicles  – because regular Cookies & Cream popsicles just don’t cut it! Seriously decadent, and over the top delicious – these popsicles are guaranteed to be your favorite this summer!
Can there ever be too many popsicles in your freezer? If that is indeed the case, I never got that memo. And I’m glad I didn’t. Summer exists so that we can have popsicles. True story. I’m not sure if I went a little overboard with this one, but all I can say is that these Brown Butter Butterscotch Oreo Popsicles are some real bad boy popsicles! Make no mistake, these are a treat, a divine dessert in popsicle form. After all, who says popsicles can’t be more than just frozen fruit juice on a stick?
These were bad boy popsicles to make too. I made these FOUR times before I achieved what I wanted, to take pictures of. Yup, four times before all the popsicles stars aligned for me and I perfected them. But hey, good things take time right? And these definitely are SO GOOD, they are bad! 🙂 So why four times?
Batch #1 – Popsicles got stuck in the mold + they didn’t freeze completely. We still ate ’em, and I was (secretly) happy to have to make them again.
Batch #2 – I tried a different thickener, which worked, BUT did not give me the texture I wanted.
Batch #3 – Perfect. But we kind of ate ’em all before I could take pictures (oops!).
Batch #4 – Perfect. Took some pictures before temptation set in.
This was my first attempt. As BEAUTIFUL as that melted butter looks, I added too much here. You want to keep the milk solids, but reduce the oil content.
So be warned, these are some addictive popsicles! They are thick and creamy (like a dessert) with the distinct flavours of brown butter, butterscotch and Oreos all coming through, while not being overwhelming at all (a tough thing to achieve). Since these popsicles have a higher sugar content (they are almost like ice cream), they will need a longer time in the freezer (or a colder freezer) to set. Of course, this could depend on your freezer, but just to be sure, I would leave them in the freezer overnight.
So why do creamy popsicles not freeze as well as other popsicles?
Sugar, salt and alcohol all act as inhibitors to the freezing process. Alcohol has a low freezing point (about -174°F/ -114°C) and when a significant amount of it is mixed with milk or any liquid that has a higher freezing point, it depresses (lowers) the freezing point of that liquid as well. So your freezer is now forced to work a little harder to freeze that liquid.
And it’s the same with sugar in liquids. The more sugar (or salt) you add, the less it will let the water freeze completely into ice, because freezing requires the movement of water molecules through the solution. But adding something like sugar or salt, hinders this movement and lowers the freezing point as a result. And with the addition of milk and cream, the fat molecules also act as inhibitors to the freezing process. With ice cream, the situation is even more complicated, but let’s not go into that. Right now, the spotlight is on these bad boy popsicles! Unbelievably delicious and creamy, I cannot even begin to tell you how much I love these! 🙂
You can get tips on how to make brown butter and all the stages of this process right here. For this recipe, you need to melt 4 tbsp of butter to make the brown butter, BUT you will ONLY use 1 tbsp PLUS all the burnt milk solids (which is where most of that flavour comes from). And do whatever you like with the extra melted butter (use it to make an omelette? or drizzle it over toast? both worked pretty well or me!) 🙂
- 5.3 oz / 150g brown sugar
- 1 tsp flake salt (I used Maldon)
- 1 ¼ cup of cream
- 1 â…” cup of milk
- 1 tbsp + 1 tsp cornflour
- 4 tbsp butter
- 2 oz / 56 g Oreo cookies with filling in the middle removed
- Place the butter in a small saucepan and heat it slowly till it starts making bubbles and brown. Remove from the heat immediately as the milk solids start to get dark in colour, and pour it into a small bowl. Set aside to let the milk solids settle to the bottom of the bowl. Use the guide HERE for more tips.
- Remove about 2.5 tbsp of the melted butter from this mix, being careful not to remove the toasted milk solids.
- Place the remaining butter with the toasted milk solids, salt, brown sugar and cream in a saucepan and heat on medium high heat till the sugar melts and the mix starts to boil (make sure to stir constantly in order to avoid the cream from settling on the bottom of the pan and burning).
- Reduce heat to medium and keep cooking the mixture until it thickens into a syrup like consistency (about 8 minutes depending on your stove - so keep an eye on it).
- Dissolve the cornflour in about ½ cup of the milk. Add this mix plus the rest of the milk into the butterscotch mix. While stirring frequently, heat this for about 5-6 minutes until it thickens (not like pudding consistency though). Use a hand-held beater on low speed to emulsify the mix (optional - this is to make sure the butter really mixes in with the milk, but I have made it without this step as well).
- Let the mixture cool completely to room temperature. Place a plastic wrap on the surface to avoid a skin forming, or whisk it regularly to make sure the skin re-blends into the mix.
- Prepare the Oreos by breaking them into pieces. Make sure there are small pieces as well as some larger ones (you can use mini Oreos as well).
- Pour the cooled butterscotch mix into the pudding molds, just below the fill line and add some of the Oreo chunks into the mold as well. Use the back of a spoon or a skewer or a chopstick to disperse the cookies inside the butterscotch mix (optional - you can sprinkle some Oreo cookie crumbs right at the top as well), then insert the popsicle sticks.
- Let the popsicles freeze overnight.
- When you're ready to eat, place the popsicles in lukewarm water for a few seconds to loosen the popsicle from the mold.
Each batch of these bad boy popsicles disappeared in two days, leaving us with a “maybe we shouldn’t be having this many popsicles” feeling. I think we might need help. I think an intervention might be in order.
But I promise we will stop!
Ughh… maybe not.
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PLUS my blog changes are taking place gradually too… my (sometimes) awesome sister is helping me create the new logo and we often get distracted and talk about other stuff instead of working on it… so progress is slow but it’s happening! 🙂
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Here are some NEW popsicle recipes on the blog that you will definitely love!
Creamy Vanilla Popsicles + FIVE awesome flavor combinations!
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Peach Melba Popsicles (Thyme, Peach and Raspberry Paletas)
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These popsicles look AMAZING !!
If you take out the filling from the Oreo cookies, then I can actually use butter cookies (or chocolate-butter cookies), right?
Thank you so much Winnie! & Absolutely! 😀 I used Oreos because it’s my favourite and I like how it tastes when it soaks up all the yummy flavours of the butterscotch too! I think it would taste amazing with any kind of delicious cookie (and you make SO MANY of those!!) 😀
These seriously sound AMAZING! 🙂
This looks awesome!
Oh my gosh! What a flavour combo! Brown butter in popsicles? You rock!
Aww thank you Nagi! 🙂 I think I might be mildly obsessed with brown butter, but I have made my peace with it now 😉
Dini, these are sooooo bad that I can’t wait to try them! You are so creative and your photos are gorgeous!
Thank you so much Julie!! 😀 I really do hope you make them… they are very addictive though! 🙂
Your title along is insanely delicious! I love that you “had” to create them FOUR times too!! These just might have to be the first batch of popsicles I make this summer- Thank you!!!
hahahah!! Thank you Josette! Did you get that too? :p Actually the day I published it we got hankering for them again and I made it just in time for 4th of July 🙂 We’re terrible!!
Thank you so much for all the great info on how to make {successfully} popsicles!! I have never made any (I cannot believe this!) but it will be a start with these ones. Your popsicles look so great! Brown butter and butterscotch are two magical words I cannot resist 🙂
Thank you Oana!! 🙂 I was learning as I went too, so I’m sure there’s so much more to learn too! I have been on a popsicle high this summer and just can’t seem to stop… they’re definitely worth giving a go! 🙂
What!? Brown butter in popsicles?! This is brilliant! Seriously, such a creative use of flavors and combinations! I loved reading about all of your batches – seeing someone else’s thought process in the kitchen is always so interesting.
Thank you so much Kathleen! 🙂 It was definitely a fun journey coming up with this and we even made some to celebrate today…