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).