Rich browned butter ice cream and salty, crunchy almonds. Familiar and delicious.

Flavor Story

A few years ago, as the holidays approached, Jeni was talking with a Norwegian friend who nearly teared up with joy as she shared her love of krokan, a toffee-like dessert made with butter, almonds, and caramelized sugar beloved by Scandinavians the world over, including author Roald Dahl (Charlie and the Chocolate Factory, Fantastic Mr. Fox, James and the Giant Peach). Dahl, whose parents were Norwegian, described krokan this way: “. . . it didn’t simply melt in your mouth like regular ice cream. You chewed it and it went crunch and the taste was something you dreamed about for days afterwards.”

Inspired by all of this visceral love of krokan, Jeni created Brown Butter Almond Brittle, which became the anchor of our 2009 Scandinavian-themed holiday collection. The seasonal holiday ice cream proved so popular that we decided to make it a permanent menu fixture.

Made with rich, grass-grazed Ohio milk and layers of golden pockets of handmade, buttery almond brittle—the ice cream is a sweet, salty, almond-laden favorite sure to please anyone with a taste for ice cream with crunch.

Pint of Brown Butter Almond Brittle

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