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+ servings
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5 from 17 votes

Butterbeer Ice Cream

This Butterbeer Ice Cream is a rich and creamy, no churn ice cream, infused with the flavors of butterscotch and caramel.
Prep Time15 minutes
Cook Time10 minutes
Chill Time3 hours
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 690kcal

Equipment

  • measuring cups and spoon
  • stand mixer with whisk
  • Large bowl
  • medium saucepan
  • loaf pan
  • spoon or knife
  • plastic wrap

Ingredients

  • 14 ounces sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla

Butterscotch Sauce

  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • 4 tablespoons butter

Instructions

  • Add cream to the bowl of your mixer. Using the whisking beater, beat the cream to stiff peaks.
  • In a large bowl, combine the condensed milk and the vanilla.
  • Fold in the whipped cream. Set aside in refrigerator.
  • In a saucepan, combine brown sugar, cream and butter.
  • Stir to combine. Cook on medium heat until sugar is melted.
  • Lower heat and let cook for 5 minutes not stirring.
  • Once everything is combined and thickened, remove from the heat and place in a jar to cool.
  • Line a loaf pan with parchment paper.
  • Spoon half of the ice cream base into the loaf pan and spread until even.
  • Drizzle the cooled butterscotch sauce over the top of the ice cream.
  • Top with the rest of the ice cream base.
  • Drizzle the top with the butterscotch sauce.
  • Take a spoon and swirl the sauce through the ice cream then cover with plastic wrap and place in the freezer for 3 or more hours until set.
  • Once the ice cream hardens serve on cones or in a dish.

Nutrition

Serving: 1Serving | Calories: 690kcal | Carbohydrates: 57g | Protein: 8g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 176mg | Potassium: 368mg | Sugar: 57g | Vitamin A: 1868IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 0.4mg