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A close up picture of scoops of Butterscotch Ice Cream in a waffle cone.
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5 from 5 votes

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
Freezing Time5 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, ice cream
Servings: 8 people
Calories: 432kcal
Cost: $4.92

Equipment

  • stand mixer
  • Liquid measuring cup
  • rubber scraper
  • 9x5-inch loaf pan

Ingredients

  • 2 cups heavy cream
  • 1 ½ cup sweetened condensed milk
  • 3.4 oz package of instant butterscotch pudding mix

Instructions

MAKE ICE CREAM:

  • Whip the heavy cream until it has formed stiff peaks.
  • Gently fold in the sweetened condensed milk and butterscotch pudding mix until combined and no dry pockets of pudding mix remain.

FREEZE ICE CREAM:

  • Pour the ice cream mixture into a 9x5-inch loaf pan and allow it to sit in the freezer for 4-6 hours, or until the center of the pan is fully set.

SERVE:

  • Scoop and enjoy!

Notes

  • 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.

Nutrition

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