Butterbeer Ice Cream
This Butterbeer Ice Cream is a rich and creamy, no churn ice cream, infused with the flavors of butterscotch and caramel.
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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
- ½ cup brown sugar
- ½ 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