Butterscotch Ice Cream Recipe – Sharmis Passions

Butterscotch Ice Cream is one of those simple desserts which everyone at home love. It is made by mixing cream, condensed milk and butterscotch flavors together then kept in freezer to set. The ice cream comes creamy and soft with crunchy bites from chips here and there.

This ice cream is perfect for weekends or after meals when you feel like having something sweet and cold. The recipe is very easy, no ice cream maker needed, only few ingredients enough. Kids always enjoy it and also it feels nice to serve for small family gatherings.

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About Butterscotch Ice Cream

Butterscotch flavor is one of the most popular ice creams in India, almost available in every shop. The flavor mainly comes from essence and praline or chips mixed inside. This homemade version is eggless, simple and anyone can make in home kitchen. This recipe is very simple, only few ingredients needed and no ice cream maker also.

The ice cream turns creamy and smooth because of cream and condensed milk. Butterscotch chips give crunch in each bite which makes it more fun to eat than plain vanilla. The taste is sweet, little nutty and caramel like, which suits well as a frozen dessert.

You can make small variations. You can also add homemade praline made with sugar and nuts. Some add little more essence if they want strong flavor, while few prefer it mild. You can use whipping cream instead of fresh cream also for more fluffiness. All ways taste good, only texture little different.

I usually prepare this ice cream during weekends and keep it in freezer. By Sunday afternoon it is ready and gets over very quick only. Sometimes I sprinkle extra praline when serving, kids feel like eating shop ice cream itself.

Butterscotch Ice Cream Ingredients

• Fresh cream – I used Amul fresh cream. It gives creamy and soft base for the ice cream. Whipping cream also can be used if you want more fluffy texture.
• Condensed milk – Condensed milk adds sweetness and also makes ice cream rich. Better than adding sugar separately because it also gives thickness.
• Butterscotch chips – Small crunchy chips that give nice nutty caramel like flavor. I usually crush them coarse before mixing so every scoop has bits.
• Butterscotch essence – Gives the typical butterscotch taste. Use only little, too much will give strong smell.

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How to make Butterscotch Ice Cream Step by Step

1.In a mixing bowl – add GMS,CMC and cornflour.

2.Then add milk powder, mix well with a spoon.Add ¼ cup milk.

3.Mix well to form a smooth paste without lumps.Boil milk and simmer for 3mins

4.Now add sugar and mix well, then add the cornflour mix

5.Keep cooking in low flame until it is slightly thick(no it will coat the laddle just thick thats enough).Switch off.

6.Cool down completely then add butterscotch essence and yellow food color.

7.Mix well.Now transfer the mixture to a freezer safe box.Close with tight lid.Freeze it for 2 hrs.

8.After 2 hrs,transfer to mixer jar and blend it until smooth.

9.Now again freeze for 2-3 hours, blend again.This is done to prevent crystallisation

10.Finally add butterscotch chips, transfer to freezer safe box,sprinkle little butterscotch chips on top,close with lid and freeze for atleast 8 hours.Then scoop and serve.

Serve chilled!

Expert Tips

• Chill ingredients – I usually keep the cream in fridge for few hours before starting. Cold cream whips much faster and gives soft airy texture, if cream is warm it may not whip at all.
• Don’t over beat – Beat only till it turns frothy and slightly thick. If you beat too much, cream may turn grainy or even buttery which will spoil the ice cream base.
• Essence control – Butterscotch essence is very strong, so always add little at first. If you want more flavor you can mix again later.
• Freeze well – I mostly freeze overnight, then the ice cream sets firm and scoops out neatly like from shop. If you freeze only for few hours, it will be soft and may melt quick when serving.
• Serving idea – I like to add crushed praline or caramel syrup on top while serving. You can also sprinkle extra butterscotch chips.

Serving and Storage

You can serve them with nuts, praline or sauce on top. Goes well as dessert after lunch or dinner. Store in freezer inside closed container, it stays good for at least a week. Before scooping, keep outside for 2-3 minutes so it softens little.

FAQS

1.Can I skip condensed milk?

Yes can skip, but condensed milk gives both sweetness and creamy texture. If skip, use sugar with little milk instead.

2.Can I use whipping cream?

Yes whipping cream gives more airy texture, but fresh cream also works fine only.

3.Can I add praline instead of chips?

Yes of course, praline pieces give crunch and nutty caramel flavor.

4.How many hours to freeze?

At least 6 to 8 hours. I prefer overnight for firm scoops.

5.Can I reduce the sweetness?

Yes you can reduce little condensed milk, but don’t cut too much else ice cream will not taste creamy.

If you have any more questions about this Butterscotch Ice Cream Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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