This brown butter funfetti ice cream tastes like birthday cake ice cream, only so much better! It's buttery and creamy with hints of butter toffee swirled with rainbow sprinkles.

In a small saucepan melt down the butter. Once melted, let it cook further for another few minutes.

Swirl the pan until the milk solids in the butter have caramelized into a deep golden amber color and the butter smells nutty.

Pour the butter and all the solids into a small bowl and let it cool.

In a bowl of a stand mixer fitted with a whisk attachment or a large bowl, add the condensed milk, vanilla extract or paste

Add the cooled brown butter and whisk to combine.

Pour the heavy cream into the sweetened condensed milk mixture.

Turn the mixer on low, slowly increase the mixing speed to medium-high and whisk until soft peaks form.

Fold through the funfetti sprinkles.

Scoop the mixture into an airtight container or loaf pan in an even layer and sprinkle with a little bit of extra funfetti sprinkles.

Freeze the ice cream for at least 6 hours until frozen through.

Serve in a bowl or cone, or sandwich it between your favorite cookies to make funfetti ice cream sandwiches.

The ice cream can be frozen for up to 2 weeks.

It's super creamy and smooth with heaps of flavor and will become one of your new favorite things!