Name: Homemade Butterscotch Ice Cream Recipe (No-Churn)
Prep time: 20 min
Cook time: 7 min
Total time: 387 min
Ingredients: 1/2 cup dark brown sugar (packed); 4 tablespoon unsalted butter; 1/2 teaspoon salt; 1/4 cup heavy whipping cream; 2 cups heavy whipping cream (cold); 14 ounces sweetened condensed milk ((1 can)); 1 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt; 1/2 cup pecans (chopped); 1 teaspoon sea salt ( for finishing)

Jump to Recipe Print Recipe Pin Recipe

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.

If you’ve never made homemade ice cream before, this one is a great place to start. There’s no need for an ice cream machine, and the steps are simple and clear.

The butterscotch flavor comes from a quick homemade butterscotch sauce. The result is a creamy, smooth ice cream that tastes just as good as store-bought, made right at home.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store. Each one helps build a smooth ice cream base and rich butterscotch flavor.

Dark brown sugar: This is the base of the butterscotch flavor and gives it a deep caramel taste.
Unsalted butter: Melts with the sugar to create a smooth butterscotch sauce.
Salt: Balances the sweetness and enhances the overall butterscotch flavor.
Heavy cream: Whipped to create air, giving you that soft-serve ice cream texture at first.
Sweetened condensed milk: Sweetens the ice cream and keeps it creamy without needing an ice cream maker.
Vanilla extract: Adds a warm background flavor to the butterscotch mixture.
Fine sea salt: Keeps the flavor balanced and not overly sweet.
Pecans: Add crunch and texture to your homemade butterscotch ice cream.
Flaky sea salt: Sprinkled on top for contrast and to finish the perfect treat.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

This butterscotch ice cream recipe is flexible and easy to adjust based on what you have at home.

Add chocolate chips or swirl in extra butterscotch sauce for more flavor
Swap pecans for walnuts or almonds, or skip them completely
Add a splash of butterscotch essence if you want a stronger flavor
Use this base for other ice cream recipes by changing the mix-ins
If you do have an ice cream machine, you can churn the ice cream base for a slightly different texture

How to Make

In a small saucepan over medium heat, combine the brown sugar, butter, and salt. Stir constantly until everything melts and becomes smooth and bubbly, about 2–3 minutes. This step creates your butterscotch sauce, which gives the ice cream its flavor.

Remove from the heat and carefully stir in the cream. Let the mixture sit for 5–7 minutes until it feels warm but not hot. This helps it blend smoothly into the ice cream base later.

Cream added to sugar and butter for butterscotch sauce

In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt. Add the butterscotch mixture and mix until fully combined. Use a spatula to scrape the sides of the bowl so everything mixes evenly.

In a separate clean bowl using an electric or hand mixer, whip the cold heavy whipping cream until soft to medium peaks form. The cream should hold its shape but still look smooth and soft.

Mixing sweetened condensed milk, vanilla, and salt

Gently fold the whipped cream into the butterscotch mixture in a few additions. Take your time here so you don’t lose the air that makes the ice cream light and creamy.

Fold in the pecans, then transfer the mixture into a freezer-safe container or ice cream storage container. Smooth the top, sprinkle lightly with flaky salt, and cover tightly.

Condensed milk mixture and whipped cream together

Freeze for at least 6 hours or overnight. When ready, the center should be firm but easy to scoop, like a creamy ice cream.

Expert Tips

Let the butterscotch sauce cool slightly before mixing it with the condensed milk; it should be warm to the touch, not hot, to avoid thinning the mixture.
Whip the cream to soft–medium peaks so it folds easily and keeps the ice cream light and creamy.
Toasting the pecans enhances their flavor and helps them stay crisp once frozen.
Soft peaks will result in a softer, creamier ice cream, while stiffer peaks will create a firmer, more scoopable texture once frozen.
Fold gently and stop as soon as the mixture is combined to avoid deflating the whipped cream.
A light sprinkle of flaky sea salt on top balances the sweetness and enhances the butterscotch flavor.

Frequently Asked Questions

How should I store my homemade ice cream?

Store it in a sealed ice cream storage container or any freezer-safe airtight container in the freezer for 2-3 weeks. This keeps it fresh and prevents ice crystals from forming.