No Churn Butterscotch Ice Cream

Eggless Butterscotch Ice Cream in a cone in hand

5 from 4 votes

No Churn Butterscotch Ice Cream

Sinfully indulgent and absolutely divine, this decadent no-churn Butterscotch ice cream is the answer to a luxe ice cream experience that your family and friends will love to indulge in! The crunchy praline studded in the ice cream makes this classic Indian Butterscotch Ice-cream a delight to relish at any time and in any weather.

Prep: 10

Cook: 10

Rest: 6

Total: 6 20

Course: Dessert

Cuisine: Indian

Servings:

Calories: 578kcal

Author: Ruchi

Ingredients

TO MAKE BUTTERSCOTCH CHIPS

1 tablespoon Unsalted Butter
1 tablespoon Coconut Oil
¾ cup Brown sugar

INGREDIENTS FOR WHIPPED CREAM

3 cups Heavy Whipping Cream (liquid)
A pinch of Salt

ICE CREAM INGREDIENTS

14 oz Sweetened Condensed milk
¼ cup Dry Milk powder
½ cup Heavy Whipping Cream (liquid)
¾ cup Crushed Nuts
2 teaspoons Butterscotch essence
⅛ teaspoon Saffron strands

US Customary - Metric

Instructions

MAKING OF PRALINE - BUTTERSCOTCH CHIPS

Combine butter, coconut oil, and brown sugar in a heavy-bottomed pan.
Cook for 5-6 minutes over medium heat until all the three ingredients are well blended and thick. Feel free to add dry nuts like cashews, pecan, and almonds to this mix.
Transfer this mix onto a parchment paper and allow it to cool.
Cut into pieces, and homemade butterscotch pralines are ready. You can pulse them in the food processor for a much fine crumb.

HOMEMADE WHIPPED CREAM

Before you start, chill the balloon electric whisk attachment and bowl in the refrigerator for an hour. Pour whipping cream and a pinch of salt to the chilled bowl.
Turn the mixer or hand blender to medium speed and start whipping the cream. Within 2- 3 minutes, the cream will begin to get frothy and thicken up, whip until it forms a firm peak.
To check if the whipped cream has the right consistency - remove the whisk/blender from the mixer/base. Turn it upside down and if the whipped cream maintains its soft peak firmly without falling off the blade - it's ready to use and is perfect. Whipped cream is all set.

ASSEMBLE ICE CREAM

For yellow color - Soak saffron strands in 3 tablespoons of warm milk. Or you could use yellow food coloring.
In a bowl combine whipped cream (that we had prepared earlier), along with milk powder, Butterscotch essence, and condensed milk.
Add yellow color or strain the saffron color into the bowl.
Gently fold in all the ingredients. Do not whisk, fold gently.
Add the chopped nuts. For a nuttier ice cream add ¾ cup of chopped/crushed nuts but if you prefer fewer nuts in your ice cream than add ½ a cup of chopped/crushed nuts.
Crush some of the butterscotch chips with a rolling pin and add it to the ice cream mix.
Pour in the cream.
Mix to combine. Transfer ice cream to a freezer safe bowl (9 x 5-inch pan) and freeze until firm.
Once set, remove from freezer and enjoy!

Notes

Frequently Asked Questions

How long can this ice cream store?

This recipe of delicious Butterscotch Ice cream can be stored for about 6 weeks in an airtight container in the freezer.

Can I use low-fat whipping cream instead of heavy whipping cream?

I would not recommend this because the low-fat content will not allow the cream to form a stiff peak or hold it for long. This may spoil the consistency of the ice cream and ruin the recipe.

Can I use any essence other than Butterscotch essence?

This recipe is the basic ice cream recipe. We have used Butterscotch essence as we are making Butterscotch ice cream. You may add vanilla essence or any flavor essence of your liking and whip a luscious ice cream to enjoy!

Nutrition