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.
- 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.
- 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 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.
- Add ice cream to an airtight container or loaf pan. Cover and freeze at least 6 hours.
- 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.
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.
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.
Love ice cream as much as me?
You’ll also love my no-churn Peanut Butter Ice Cream.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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No Churn Salted Butterscotch Ice Cream
Ingredients
- 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 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.
Heavenly, even with the raspberry sauce left out. I wanted to see how good the butterscotch was on its own and it really delivered.
I’ve been trying various no-churn ice cream recipes for a while and they’ve all been good. They all use sweetened condensed milk so I was interested in trying one that just used milk and cream as a base. I think this recipe was even better– sweet and dense without being as cloying as those using the condensed milk.
I spent the money on Guittard butterscotch chips because store brands taste like wax and Guittard is the real deal. I used roasted cashews instead of pecans (could have used more and I doubled the amount). Also added a bit of ground cardamom to the mix for kind of an Indian twist. I made a 1/2 recipe and it was plenty.
I’d love to see if I can use this basic recipe for other no-churn ice creams, omitting the condensed milk. I have a pistachio recipe and a lemon ice cream recipe I”d love to experiment with.
OMG! It’s a real summer treat.Thanks for sharing. Your recipe is a keeper!
Yum! So glad someone is showing butterscotch a little love. I feel like it’s always neglected despite being super delicious! I’m going to make this ASAP!
Another great ice cream recipe. I have been searching for a simple creamy recipe and here it is. Than you so much for sharing your insights.
Thanks for making life so easy. This is totally a lovely treat which I can enjoy everyday. Amazing …
Oh my gosh! This looks so good. Can’t wait to give it a try.
Recipe sounds great but what are raspberry preserves?
Thanks Marion. Basically you can use a jam. Ideally with bits of fruit in it still and not too gelatinous
Hello sir I am Pooja from Mumbai can u plzzzz tell me if it’s possible how to make butterscotch chips as I want to make it rather I buy it from out.
Hi Pooja. Yes you totally could. I don’t know of a good homemade butterscotch recipe, but sure you could find one with a bit of searching.
This looks fabulous n so creamy. Butterscotch is a our ‘house’ fav ice-cream flavor and can’t wait to try this. Thanks for sharing.
It’s my first time making it but quickly became a favorite too! Thanks Molly!
Love all the flavours and textures in this ice cream, especially the butterscotch!
It’s a lovely combo. Thanks Azlin!
Great post Matt! I love everything in this recipe including butterscotch and pecans! I have never made ice cream and your recipe makes it look really easy! Would love to try it!
Thanks so much Shadi! You should totally try your own ice cream, it’s super fun and tasty!
This sounds amazing! Thank you for sharing how to make non-churn ice cream!
Thank you and you’re welcome Diana!
Butterscotch is one of my favorite ice-cream flavors and this one looks so creamy and dreamy! Amazing that it is no-churn! YUM!!
It’s one of mine too! Surprisingly it is no churn. Thanks Naina!