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A metal pan filled with creamy butterscotch ice cream, some scooped out with a metal ice cream scoop. Two empty waffle cones rest nearby on a wooden surface, with a light cloth in the background.

Recipe for Butterscotch Ice Cream

This no churn butterscotch ice cream is rich, smooth, and incredibly easy to make. A simple homemade frozen dessert with no machine required.

Course desserts
Cuisine American
Keyword butterscotch ice cream, how to make butterscotch ice cream
Prep Time 10 minutes
Additional Time 8 hours
Total Time 10 minutes
Servings 6
Author momma lew

Ingredients

  • 16 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • ¼-½ cup butterscotch topping

Instructions

  1. Add the heavy cream to a large bowl or the bowl of a stand mixer, and beat on high for 3 minutes.
  2. Add sweetened condensed milk, and beat on high for 1 minute.
  3. 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.

  4. Once you've prepared the ice cream mixture, transfer it to a lidded ice cream container and place it in the freezer.

  5. Give it at least 6-8 hours, or preferably overnight, to freeze and set properly. This ensures a firm and creamy consistency.

Recipe Notes

For the best texture, enjoy it within 1–2 weeks.