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Hey, all you butterscotch fans out there! Let’s talk about Butterscotch Ice Cream that will keep you coming back for more.
This stuff is creamy, dreamy, and bursting with that classic butterscotch flavor. Butterscotch Ice Cream is like a candy store and a freezer had a delicious baby! Haha!!
I’ve always been a fan of butterscotch. It’s like a little piece of my childhood. Probably has something to do with all the butterscotch candies my grandparents used to have.
Not gonna lie, though. This ice cream is way better than the candies. Save the recipe card, people. It’s quick enough to make that you won’t hesitate when you get the craving.
You don’t need to be a pro chef for this one—it’s an easy recipe that’s perfect for anyone, even if it’s your first time making homemade ice cream.
No ice cream maker? No problem! We’re keeping it simple with stuff you probably already have, like a large bowl and a hand mixer.
Plus, the butterscotch syrup gives it that butterscotch sweet sauce vibe without any hard candies to crunch on. Oh, and by the way, it’s perfect for getting the kids involved.
Picture yourself scooping this up on a sunny day, maybe giggling because you got some on your chin—yep, that’s the vibe we’re going for! Let’s dive into this butterscotch ice cream and make your taste buds dance.
Some of our other favorite ICE CREAM RECIPES we have on our site include: Easy Homemade Fried Ice Cream ReCIPE, Homemade No Churn S’mores Ice Cream,
and Homemade Red Velvet Ice Cream Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BUTTERSCOTCH ICE CREAM:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I NEED AN ICE CREAM MAKER?
- CAN I USE A DIFFERENT PAN IF I DON’T HAVE A LOAF PAN?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Butterscotch Ice Cream (No Churn)
WHY THIS RECIPE WORKS:
- No Ice Cream Machine Needed – Forget the ice cream maker or churning butterscotch ice cream recipe. A hand mixer does the trick!
- Crazy Creamy – Heavy whipping cream and sweetened condensed milk make it super smooth—no ice crystals here!
- Big Butterscotch Taste – That butterscotch syrup (or even homemade butterscotch sauce if you’re fancy) packs every bite with flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy whipping cream (heavy cream)
- Sweetened condensed milk
- Butterscotch syrup
- Vanilla extract
- Salt
HOW TO MAKE BUTTERSCOTCH ICE CREAM:
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip the whipping cream on high until it forms soft peaks. The cream will almost double in size and will leave a ribbon behind for soft peaks.
- Add the sweetened condensed milk to the bowl and mix to combine.
- Add half of the butterscotch syrup, vanilla, and salt and mix until incorporated.
- Pour 1/2 of the mixture into a 9×5″ loaf pan.
- Add ½ of the remaining butterscotch syrup over the ice cream and then pour the remaining ice cream mixture on top.
- Add the remaining butterscotch syrup and, using a butter knife or skewer, make figure 8’s through the ice cream for a pretty presentation.
- Cover with foil, and place in the freezer for 6 hours, up to overnight, until frozen.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I NEED AN ICE CREAM MAKER?
Nope! This homemade butterscotch ice cream recipe skips the ice cream machine and manufacturer’s instructions.
You just whip it up in a large bowl, pour it into a loaf pan, and freeze it. Easy as that!
CAN I USE A DIFFERENT PAN IF I DON’T HAVE A LOAF PAN?
Totally! If you don’t have a 9×5″ loaf pan, you can use any freezer-safe container, like a metal bowl or even a medium baking dish.
Just make sure it’s big enough to hold the mixture and you can cover it tightly with foil or plastic wrap.
It might look a little different, but it’ll taste just as awesome!
ANY ADDITIONS?
Want to mix it up? I know I always do.
Can’t really help it when it come to ice cream. Try these fun toppings or mix-ins:
- Butterscotch chips
- Caramel sauce
- Whipped cream
- Chopped pecans
- Chocolate chips
- A sprinkle of kosher salt
- Crushed hard candy
- Toffee bits
- Mini marshmallows
- A swirl of dulce de leche ice cream
ANY SUBSTITUTIONS?
I pretty much always get a five star rating from Jeremy and Lily on this one. Bring on the flavors!
- Swap butterscotch syrup with homemade butterscotch sauce or caramel sauce.
- Try almond extract instead of vanilla extract for a twist.
- Replace heavy whipping cream with coconut cream for a dairy-free option.
- Add a pinch of cinnamon instead of salt for a warm flavor.
HOW TO STORE:
Refrigerator
Don’t store it here—it’ll melt into a puddle! Stick to the freezer.
Freezer
Keep it in an airtight container or ice cream storage container, or cover your loaf pan with plastic wrap or foil.
It’ll stay tasty for up to 2 months—if you don’t eat it all first!
DANA’S TIPS AND TRICKS:
- Chill Everything – Pop your large bowl and hand mixer beaters in the fridge for 10 minutes before starting.
- Watch the Peaks – Whip the cream to soft peaks, not stiff, or you’ll end up with butter. Yikes!
- Swirl It Up – Use the back of a spoon or a knife to make pretty figure 8’s with the butterscotch mixture.
- Taste Test – Sneak a spoonful before freezing to check the flavor—add more syrup if you want!
- Flat Freeze – Keep your loaf pan level in the freezer for an even set.
- Warm Scoop – Dip your spoon in hot water for smooth scoops every time.
And there you go — Butterscotch Ice Cream that’s simple, sweet, and oh-so-good!
It’s the perfect way to cool off with ice cream flavors that scream classic butterscotch.
Whether you’re sharing it with friends or sneaking a scoop solo (yeah, that’s me), this recipe is a keeper.
Grab your favorite ice cream container, scoop it up, and enjoy the best part of your day!
If you like this recipe, you might also like:
Homemade Butterscotch Ice Cream (No Churn)
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 12 ounces butterscotch syrup
- ½ teaspoon vanilla extract
- pinch salt
Instructions
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip the whipping cream on high until it forms soft peaks. The cream will almost double in size and will leave a ribbon behind for soft peaks.2 cups heavy whipping cream
- Add the sweetened condensed milk to the bowl and mix to combine.14 ounces sweetened condensed milk
- Add half of the butterscotch syrup, vanilla, and salt and mix until incorporated.12 ounces butterscotch syrup, ½ teaspoon vanilla extract, pinch salt
- Pour 1/2 of the mixture into a 9×5″ loaf pan.
- Add ½ of the remaining butterscotch syrup over the ice cream and then pour the remaining ice cream mixture on top.
- Add the remaining butterscotch syrup and, using a butter knife or skewer, make figure 8’s through the ice cream for a pretty presentation.
- Cover with foil, and place in the freezer for 6 hours, up to overnight, until frozen.
Notes
- Pop your large bowl and hand mixer beaters in the fridge for 10 minutes before starting.
- Whip the cream to soft peaks, not stiff, or you’ll end up with butter.
- Use the back of a spoon or a knife to make pretty figure 8’s with the butterscotch mixture.
- Keep your loaf pan level in the freezer for an even set.
- Dip your spoon in hot water for smooth scoops every time.
Nutrition
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