Recipe to make homemade delicious, no churn egg-free Ice cream flavored with butterscotch sauce.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 615 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: world

Ingredients

  • 1 can sweetened condensed milk ((14 Ounces (400 grams), adjust to taste))
  • 3 cups heavy cream ((chilled, heavy whipping cream))
  • 1 tablespoon vanilla extract
  • ¼ cup Praline ((for serving, optional))
  • 1 cup dark brown sugar
  • 1 cup heavy cream ((chilled, heavy whipping cream))
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 pinch salt

Method

Make Butterscotch Sauce

  1. Add butter to a saucepan and begin to heat on a low heat.
  2. As the butter begin to melt, add brown sugar and 1 cup heavy cream. Stir together and bring it to a boil on a low to medium heat.
  3. Boil for 5 minutes on a medium heat, scraping down the sides every 2 mins. The sauce turns slightly thicker but still looks way runny but it turns thicker after cooling.
  4. Pour vanilla extract. Turn off the heat and cool completely. After cooling down it should be thick and pourable.
  5. Store butterscotch sauce in a cool dry jar and refrigerate. This keeps good for about 3 to 4 weeks.

How to Make Butterscotch Ice Cream

  1. Chill a large bowl and the whisk or attachments of the stand/ hand mixer for at least 24 hours in the freezer.
  2. Pour the chilled cream to the bowl. Begin to whip on a low speed and then on a medium speed until stiff peaks form.
  3. Pour condensed milk and butter scotch sauce (saving ¼ cup for later). Gently fold the whipped cream, taking care not to deflate it.
  4. Taste test the ice cream. Add more butterscotch sauce for more sweetness.
  5. Transfer to a metal loaf pan. Drizzle some butter scotch sauce & sprinkle praline. Place a cling wrap & press it down over to the mixture to avoid ice crystals.
  6. Freeze overnight or more until the ice cream is set.
  7. Scoop the ice cream to serving bowls, Drizzle butterscotch sauce and praline before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.