This Homemade Butterscotch Ice Cream Recipe (No-Churn) is an easy recipe you can make without an ice cream maker. It’s smooth, creamy, and perfect for a hot summer day.
In a small saucepan over medium heat, add the dark brown sugar, butter, and salt and cook, stirring constantly, until melted, smooth, and bubbly, about 2–3 minutes.
In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and fine sea salt, then whisk in the warm butterscotch sauce until smooth and fully combined.
In a separate bowl, whip the cold heavy whipping cream to soft–medium peaks. Gently fold the whipped cream into the butterscotch mixture in 2–3 additions, mixing just until combined. Fold in the toasted pecans.
Transfer the mixture to a loaf pan or freezer-safe container, sprinkle lightly with flaky sea salt, cover tightly, and freeze for at least 6 hours or overnight until firm.