Homemade Butterscotch Ice Cream Recipe (No-Churn)
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.
Servings: servings
Equipment
- 1 Electric mixer
- 1 small sauce pan
- 1 large bowl
- 1 freezer-safe container
Ingredients
Butterscotch Sauce
- 1/2 cup dark brown sugar packed
- 4 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 cup heavy whipping cream
Ice Cream Base
- 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
Instructions
- 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.1/2 cup dark brown sugar, 4 tablespoon unsalted butter, 1/2 teaspoon salt
- Remove from heat and carefully stir in the heavy cream; let the sauce sit for 5–7 minutes until warm but not hot.1/4 cup heavy whipping cream
- 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.14 ounces sweetened condensed milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt
- In a separate bowl, whip the cold heavy whipping cream to soft–medium peaks.2 cups heavy whipping cream
- Gently fold the whipped cream into the butterscotch mixture in 2–3 additions, mixing just until combined.
- Fold in the toasted pecans.1/2 cup 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.1 teaspoon sea salt
Notes
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 homemade ice cream?
Store it in a sealed ice cream storage container or any freezer-safe container. This keeps it fresh and prevents ice crystals from forming.Can I make this recipe ahead of time?
Yes, this is a great make-ahead dessert. Prepare it the day before and let it freeze overnight for the best texture.How long can I freeze this ice cream?
You can freeze it for up to 2–3 weeks. After that, the texture may change slightly.Do I need an ice cream maker for this recipe?
No, this is a no churn ice cream, so you don’t need an ice cream maker or ice cream machine at all.Why is my ice cream too hard?
It may just need a few minutes at room temperature. Let it sit before scooping for a softer texture.