Butterscotch no churn ice cream

Butterscotch no churn ice cream 


  • 2 cups 1 pint heavy whipping cream
  • 1 14-ounce can sweetened condensed milk

Butterscotch Sauce:

•  2/3 Cup light brown sugar 

• 4 Tbsp. Unsalted butter 

• 2/3 cup heavy cream

• 1 pinch sea salt

  1. Make your butterscotch sauce 
  2. Add all ingredients into a saucepan over medium high heat and whisk to combine. Cook over medium heat for 4-5 minutes or until  thick and coats the back of a wooden spoon. 
  3. Transfer to a jar and allow to cool 
  4. Make the ice cream 
  5. In the bowl of a stand mixer fitted with a whisk attachment whip the heavy cream until stiff peaks form 
  6. In a separate bowl combine the sweetened condensed milk and vanilla extract 
  7. Gently fold the condensed milk into the whipped cream mixture
  8. Once fully combined transfer to a freezer safe container and pour half of your butterscotch sauce into the ice cream and use a knife to swirl.
  9. Cover with lid or plastic wrap and freeze for 6hrs 
  10. Enjoy with remaining butterscotch sauce on top !

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