Homemade Butterscotch Ice Cream (No Churn)

Hey, all you butterscotch fans out there! Let’s talk about this homemade Butterscotch Ice Cream that will keep you coming back for more.

Course Dessert

Cuisine American

Keyword Butterscotch Ice Cream

Prep Time 10

Freeze Time 6

Total Time 6 10

Servings servings

Calories 789kcal

Author Dana DeVolk

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.

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.