No Churn Salted Butterscotch Ice Cream

Learn how to make creamy no-churn butterscotch ice cream. It’s so easy and doesn’t require an ice cream maker or special equipment. Plus you’ll the secret behind how no-churn ice cream works!

Ice cream is one of my guilty pleasures. While I share (and eat) plenty of healthy foods, we can’t forget classics like indulgent ice cream. If possible, I would make and eat ice cream every day. Luckily common sense keeps me enjoying this as an indulgence only pleasure.

I’ve found traditional ice cream makers to be a large amount of work, requiring lots of ice and salt. This is where no churn ice comes in to save the day. 

Butterscotch Ice Cream Recipe

Butterscotch isn’t a common ice cream flavor for some reason, but may very well become your favorite! It’s a simple mixture of a rich homemade butterscotch custard base and fresh whipped cream.

Paired with toasted pecans and swirled-in raspberry preserves. It’s a true delight for the senses and taste buds.

Butterscotch Ice Cream Ingredients

Here’s a list of ingredients you’ll need to make butterscotch no churn ice cream:

• egg yolks
• whole milk
• brown sugar
• butterscotch baking chips
• vanilla extract
• chopped pecans
• heavy whipping cream
• powdered sugar
• sea salt as a garnish

How to make no-churn ice cream 

Follow the simple steps below to make creamy homemade ice cream.

1. Stir together egg yolks, milk and brown sugar in a medium saucepan over medium heat. Cook 6 to8 minutes, stirring constantly. Heat just until mixture reaches 170º F. 
2. Add butterscotch chips and ½-tablespoon vanilla. Continue to cook, stirring often, just until pieces are melted. 
3. Remove from heat, transfer to a bowl, and store covered in the fridge until chilled. Toast pecans while the mixture is cooling and set aside.
4. In a large bowl, beat heavy whipping cream on high speed until soft peaks form, about 5 minutes.
5. Stir in powdered sugar and remaining vanilla, continue to beat until thick peaks form.
6. Whisk in cooled butterscotch mixture and pecans until smooth. 
7. Add ice cream to an airtight container or loaf pan. Cover and freeze at least 6 hours. 
8. Let sit at room temp for 10 minutes, lightly garnish with sea salt, and serve.

Answers to common questions

Do you need an ice cream machine to make ice cream?

You can easily make ice cream without a machine. You may be asking why would I even need extra kitchen equipment and want to use an ice cream maker? Honestly, I’m not sure when you can enjoy no churn ice cream.

The real magic is fresh whipped cream. If you were to make a custard only ice cream base and freeze it, then you’d end up with a frozen solid block. For more ice cream recipe, check my Peanut Butter Ice Cream for more tips!

Why doesn’t no-churn ice cream freeze solid?

Whipped cream is made by whipping cream, creating air bubbles between the fat molecules in heavy whipping cream. Once you have thick, air-filled cream, fold it into the custard mixture. The trapped air creates a fluffy ice cream-like texture.

I dare say even better than machine made ice cream! Plus no churning, watching, or extra equipment needed.

How long to freeze homemade ice cream

No-churn ice cream takes at least 6 hours to freeze. I find it’s easiest to make the day before and freeze overnight.

When ready to serve: Let sit at room temp 5 to 10 minutes to soften slightly and create the ideal texture.

Can I use other flavors or add-ins?

This butterscotch no-churn ice cream recipe is adaptable. Try with other fresh fruits, fruit preserves or nuts. Or go crazy and replace the butterscotch chips with white chocolate chips. For an exciting twist, try replacing the vanilla ice cream in my Strawberries Chocolate Chip Ice Cream recipe for more delightful dessert experience. Or you can simply top it in a warm Chocolate Espresso Brownies to create a beautiful balance!

Note to self: make a white chocolate ice cream recipe.

This Butterscotch No Churn Ice Cream with butterscotch chips, whole milk, egg yolk, raspberry preserves, pecans, and whipped cream makes creamy, dreamy ice cream the entire family will love.

Salted Butterscotch No Churn Ice Cream recipe at-a-glance:

Flavor profiles: Bold, nutty and buttery butterscotch flavor mixed with sweet raspberry preserves
Texture: Creamy, fluffy and dreamy ice cream.
Dietary Options/Substitutions: Omit pecan if allergic to nuts.

More dessert recipes you’ll surely love:

• Homemade Brownie Sundae with Caramel Sauce
• Cookies and Cream Raspberry Parfait
• Marbled Skillet Brownie Cake
• Vanilla Cheesecake and Chocolate Brownie Bars
• Nutella and Chocolate Fudge Cake
• Peanut Butter Butterscotch Bars
• Strawberry Nutella Cheesecake

No Churn Salted Butterscotch Ice Cream

Written by Matt | Plating Pixels

Butterscotch No Churn Ice Cream with butterscotch chips, whole milk, egg yolk, raspberry preserves, pecans and whipped cream make a creamy, dreamy ice cream.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16 scoops

Calories 334 kcal

Equipment

• Saucepan
• Large bowl
• Medium Bowl
• Non-Stick Pan
• Hand Mixer or Stand Mixer

Ingredients

  

1x2x3x

• 2 large egg yolks
• 1-½ cups whole milk
• 2 tablespoons brown sugar
• 2-⅔ cups butterscotch baking chips
• 1 tablespoon vanilla extract divided
• ¼ cup chopped pecans
• 3 cups heavy whipping cream
• 6 tablespoons powdered sugar
• ¼ cup raspberry preserves
• ½ cup fresh raspberries
• Sea salt as garnish

Instructions

 

• Stir together egg yolks, milk and brown sugar in a medium saucepan over medium heat. Cook 6-8 minutes, stirring constantly, until mixture reaches 170º F. 
• Add butterscotch chips and ½-tablespoon vanilla. Continue to cook, stirring often, just until pieces are melted. 
• Remove from heat, transfer to a bowl, and store covered in the fridge until chilled. Toast pecans while the mixture is cooling and set aside.
• In a large bowl, beat heavy whipping cream on high speed with a hand mixer until soft peaks form, about 5 minutes.
• Stir in powdered sugar and remaining vanilla, continue to beat until thick peaks form. Whisk in cooled butterscotch mixture and pecans until smooth. 
• Pour into a freezer safe container. Drop in raspberry preserves and swirl with a knife to mix in.
• Let sit at room temp 10 minutes to cool slightly. Cover and freeze at least 6 hours, or overnight.
• Garnish with fresh raspberries and desired amount of sea salt granules when serving.

Notes

• No-churn ice cream takes at least 6 hours to freeze. I find it's easiest to make the day before and freeze overnight.
• When ready to serve: Let sit at room temp 5 to 10 minutes to soften slightly and create the ideal texture.
• This recipe is adaptable: Try with other fresh fruits, fruit preserves or nuts.

Nutrition Facts

No Churn Salted Butterscotch Ice Cream

Serving Size

 

0.5 cup

Amount per Serving

Calories

334

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

12

g

75

%

Cholesterol

 

89

mg

30

%

Sodium

 

141

mg

6

%

Potassium

 

83

mg

2

%

Carbohydrates

 

37

g

12

%

Fiber

 

1

g

4

%

Sugar

 

31

g

34

%

Protein

 

2

g

4

%

Vitamin A

 

750

IU

15

%

Vitamin C

 

1.7

mg

2

%

Calcium

 

63

mg

6

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword butterscotch ice cream, easy butterscotch ice cream, no churn ice cream

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