Our homemade butterscotch ice cream recipe strikes the perfect balance between sweetness and richness, delivering a creamy, velvety texture that melts in your mouth.
Whether you’re a fan of the nostalgic butterscotch candies or simply love the rich caramel notes, this ice cream is a dream come true.
This no churn butterscotch ice cream recipe is easy to make without an ice cream maker, it requires only a hand mixer to whip the cream. The ease of making creamy ice cream makes it a convenient and delicious option for any time from a dessert for the summer months

What is butterscotch ice cream?
Butterscotch ice cream is a delicious frozen dessert with a delicious butterscotch flavor. It typically features a creamy vanilla ice cream base that is swirled or mixed with ribbons of butterscotch sauce, imparting a rich, buttery, and caramelized flavor throughout.
Don’t be intimidated by the idea of making homemade ice cream. The best part is that with just 3 simple ingredients and a little bit of patience, you can create a batch of butterscotch ice cream that rivals any store-bought version.
This recipe for butterscotch ice cream is sure to become a favorite among family and friends with its smooth texture and irresistible taste.

What is the flavor of butterscotch?
Butterscotch ice cream tastes like a mix of caramel and vanilla. It’s rich, sweet, and buttery. It’s characterized by its smooth, creamy texture and deep, indulgent taste, often achieved by caramelizing brown sugar and butter together. Butterscotch is a popular choice for desserts, candies, sauces, and beverages.
What is the main ingredient in butterscotch?
The main ingredient in butterscotch is typically brown sugar. When making butterscotch, brown sugar is combined with butter and often cream or milk to create a rich, creamy texture and distinctive flavor. Additionally, butterscotch may also include ingredients like vanilla extract or salt to enhance its taste and complexity.

How do you make butterscotch ice cream?
Butterscotch ice cream ingredients
- 16 oz heavy whipping cream
- 14 oz sweetened condensed milk
- 1/4 – 1/2 cup butterscotch topping

Directions:
Before whipping the cream, make sure your mixing bowl and beaters are chilled. This helps the cream whip up faster and achieve a better consistency. You can place them in the refrigerator for about 15-20 minutes prior to using them.
Add the heavy cream to a large bowl or the bowl of a stand mixer, and beat on high for 3 minutes.

Add sweetened condensed milk, and beat on high for 1 minute.
Pour half of the butterscotch mixture into a loaf pan, then drizzle 1/2 of the butterscotch and swirl with a knife. Repeat with the second half.




Once you’ve prepared the ice cream mixture, transfer it to a freezer-safe container and place it in the freezer. Give it at least 6-8 hours, or preferably overnight, to freeze and set properly. This ensures a firm and creamy consistency.

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FAQ’s
Yes, absolutely! Homemade butterscotch sauce can be used as a delicious and flavorful ingredient in no churn butterscotch ice cream. The homemade sauce will infuse the ice cream with its rich and buttery taste, adding a delightful caramelized sweetness.
The freezing time can vary depending on the temperature of your freezer and the size of your container. Generally, it takes around 4-6 hours for the ice cream to freeze completely. It’s best to check the consistency after a few hours and continue freezing until it reaches the desired firmness.
When stored in an airtight container in the freezer, homemade butterscotch ice cream can be enjoyed for up to 2-3 weeks. However, for the best taste and texture, it’s recommended to consume it within the first week.


Recipe for Butterscotch Ice Cream
Ingredients
- 16 oz heavy whipping cream
- 14 oz sweetened condensed milk
- 1/4 - 1/2 cup butterscotch topping
Instructions
Add the heavy cream to a large bowl or the bowl of a stand mixer, and beat on high for 3 minutes.
Add sweetened condensed milk, and beat on high for 1 minute.
Pour half of the butterscotch mixture into a loaf pan, then drizzle 1/2 of the butterscotch and swirl with a knife. Repeat with the second half. Cover with plastic wrap.
Once you've prepared the ice cream mixture, transfer it to a lidded ice cream container and place it in the freezer. Give it at least 6-8 hours, or preferably overnight, to freeze and set properly. This ensures a firm and creamy consistency.
Notes
- Before whipping the cream, make sure your mixing bowl and beaters are chilled. This helps the cream whip up faster and achieve a better consistency. You can place them in the refrigerator for about 15-20 minutes prior to using them.
- To make creamy ice cream, be careful not to over whip, as it can lead to a grainy texture.
- To maintain the freshness and prevent freezer burn, ensure your container is airtight. Press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the freezer-safe container with a lid to help prevent ice crystals from forming.
- No-churn ice cream tends to freeze harder than traditional churned ice cream. To make scooping easier, let the ice cream sit at room temperature for a few minutes before serving. This allows it to soften slightly and makes it easier to scoop.
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