Butterscotch Ice Cream - No Churn Recipe
This Butterscotch Ice Cream recipe is a no-churn recipe that is super easy to make and requires just 3 ingredients.
Prep Time10 minutes mins
Freezing Time5 hours hrs
Total Time5 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: buttercream, ice cream
Servings: 8 people
Calories: 432kcal
Cost: $4.92
stand mixer
Liquid measuring cup
rubber scraper
9x5-inch loaf pan
- 2 cups heavy cream
- 1 ½ cup sweetened condensed milk
- 3.4 oz package of instant butterscotch pudding mix
- If you would like an even stronger butterscotch flavor, you can add an extra tablespoon of butterscotch pudding mix.
- Alternatively, you can add one cup of butterscotch baking chips to increase the butterscotch flavor and change the texture of the ice cream.
- This ice cream tastes great on its own or served with chocolate fudge sauce.
- This ice cream will last for 1-2 months in the freezer when stored in an airtight container.
- It is important to make sure the cream is fully whipped before folding in the condensed milk and pudding mix, otherwise, the ice cream will not be as smooth and scoopable.
Serving: 1.25cup | Calories: 432kcal | Carbohydrates: 44g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 165mg | Potassium: 272mg | Fiber: 0.1g | Sugar: 43g | Vitamin A: 1028IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 0.2mg