Rich, Creamy & Buttery Scoops of Heaven 🍦✨
Hey Kitchies! 💛
If there’s one flavor that instantly makes me feel all cozy inside, it’s Homemade Butterscotch Ice Cream. That deep caramelized brown sugar flavor swirled into velvety, rich custard is the kind of treat that tastes like a little spoonful of nostalgia.
Butterscotch always reminds me of those little golden candies tucked inside grandma’s purse — but in ice cream form? It’s next-level indulgence. This recipe is super creamy, perfectly sweet, and made without any fancy machines — just pure homemade goodness.
Why You’ll Love This Butterscotch Ice Cream
✅ No ice cream maker needed
✅ Ultra creamy + rich texture
✅ Only 6 ingredients
✅ Classic buttery caramel flavor
✅ Perfect for summer nights or holiday desserts
The Sweet Family Story 🍨
I made this recipe for the first time on one of those random Sunday afternoons when everyone in the house was craving something sweet but we didn’t feel like baking. My little one took one bite and literally said, “Mom, can we make this EVERY day?” — and ever since, it’s been our go-to whenever we’re craving something a little extra special.
Why This Butterscotch Ice Cream Is the BEST
- Made with real butter + brown sugar for that authentic butterscotch flavor
- No churn = zero fuss
- Silky smooth texture thanks to heavy cream + condensed milk
- A sprinkle of flaky sea salt takes it to gourmet level
Tips for the Creamiest Ice Cream
- Use full-fat heavy cream — no shortcuts!
- Let the butterscotch sauce cool before folding into the cream
- Sprinkle with a little sea salt before serving for that perfect salty-sweet combo
Substitutions & Variations
| Ingredient | Swap For | Why It Works |
|---|---|---|
| Brown Sugar | Coconut Sugar | Healthier + caramel flavor |
| Condensed Milk | Coconut Condensed Milk | Dairy-Free |
| Heavy Cream | Coconut Cream | Vegan + creamy |
| Vanilla Extract | Bourbon | Boozy twist |
Make It Healthier 🌿
✅ Use coconut sugar instead of brown sugar
✅ Swap condensed milk for coconut condensed milk
✅ Use coconut cream for a dairy-free version
What to Serve It With
- Warm Apple Pie
- Salted Caramel Drizzle
- Chocolate Chip Cookies
- Pecan Pie
- Butterscotch Sauce (because more is always better, right?)
How to Store
- Store in an airtight container in the freezer for up to 2 weeks
- Let sit at room temperature for 5-10 minutes before scooping
FAQs
Do I need an ice cream maker for this recipe?
Nope! This is a no churn recipe — just whip, fold, and freeze.
Can I make this dairy-free?
Absolutely! Use coconut cream + coconut condensed milk.
How do I make the butterscotch sauce thicker?
Simmer it for an extra 2-3 minutes and let it cool — it’ll thicken naturally as it cools.
Can I add mix-ins?
YES! Try chopped pecans, chocolate chips, or crushed cookies.
And there you have it!
This Homemade Butterscotch Ice Cream is rich, creamy, and dangerously addictive. Whether you’re making it for a cozy movie night or as a little treat for yourself, it’s guaranteed to be a family favorite.
If you try this recipe, tag @KitchiesKitchen — I love seeing your sweet creations!
Craving More Sweet Treats?
- No Churn Chocolate Chip Cookie Dough Ice Cream
- No Bake Pineapple Pie
- Easy Berry Danish with Cream Cheese
Categories:
Dessert | Ice Cream | No Bake
Tags:
#HomemadeIceCream #NoChurn #ButterscotchLovers
Would you like me to create a Printable Summer Dessert Menu with recipes like this? 🍨✨
Print
Homemade Butterscotch Ice Cream
Description
If there’s one flavor that instantly makes me feel all cozy inside, it’s Homemade Butterscotch Ice Cream.
Ingredients
| Unsalted Butter | 3 tbsp |
| Brown Sugar | ½ cup (packed) |
| Heavy Cream | 2 cups (divided) |
| Sweetened Condensed Milk | 1 can (14 oz) |
| Vanilla Extract | 1 tsp |
| Sea Salt | ¼ tsp |
Instructions
In a saucepan, melt butter over medium heat. Add brown sugar and stir until bubbly and caramelized — about 2-3 minutes.
Slowly whisk in ½ cup heavy cream until smooth and silky. Let it simmer for another 2 minutes, then remove from heat and stir in vanilla and sea salt.
In a separate bowl, whip the remaining 1 ½ cups heavy cream until stiff peaks form.
Gently fold the sweetened condensed milk and butterscotch sauce into the whipped cream — don’t overmix! You want to keep all that fluffy texture.
Pour into a loaf pan or airtight container, drizzle extra butterscotch sauce on top, and freeze for at least 6 hours (or overnight).
