Butterscotch Ice Cream Recipe

Updated: May 4, 2024, By Swasthi

This Butterscotch Ice Cream is made without eggs & ice cream maker. This no-churn ice cream is made with homemade butterscotch sauce, whipping cream and condensed milk. Alternately you may use store bought sauce or chips or essence /flavorings. This homemade version tastes simply delicious, creamy and is super easy to make.

Butterscotch Ice cream made with butterscotch sauce and whipping cream

Recipe Comments

When you think of butterscotch, what does it conjure? A sweet sauce drizzled over desserts? Old school hard candies? Or maybe the main flavor of the beloved blondie? No matter what you associate with butterscotch, it pairs well with so many different sweets. While it’s pretty famous as a topping for ice cream, it also tastes delicious in ice cream. If you’re looking for a classic dessert that can please everybody, this easy ice cream is the way to go.

About Butterscotch

Butterscotch was originally a hard candy from the town of Doncaster in Yorkshire, England. Created by confectioner Samuel Parkinson in 1817, Parkinson Butterscotch stopped production in 1977 and disappeared until the original recipe was rediscovered in 2003. Contemporary confectioners ran with the recipe and continue to make the candy in its classic style.

Today it is a popular dessert flavor. It’s commonly confused with caramel, but has a key difference: caramel is based on white sugar, while this is based on brown sugar. The addition of the molasses in the brown sugar gives it a sweeter, richer flavor that lacks the bitterness of regular caramel.

The most basic butterscotch sauce is brown sugar melted with butter – though it can also contain additions like heavy cream, vanilla and salt. Whereas caramel sauce has the finicky tendency to crystallize as you boil the sugar, the butter and molasses in this helps the sugar dissolve evenly and prevent crystallization.

If you find the technical expertise of caramel sauce intimidating, try making this sauce first.

About Butterscotch Ice Cream

Good ice creams need a good topping. There’s been quite a history of butterscotch sauce being used as a topping for ice cream – using both homemade and jarred versions of the sauce. But then someone had the brilliant idea to just add it to the ice cream itself.

Now even major ice cream brands have jumped on this bandwagon after its early 21st century renaissance and produced their own version of butterscotch ripple, candy or chip filled, or even just butterscotch flavored ice cream.

This recipe is for an egg-free ice cream. All you need is some heavy cream and a premade can of sweetened condensed milk. Simply whip some heavy cream, combine it with the condensed milk and homemade sauce, and in a few hours you’ll have perfect low-effort butterscotch ice cream.

For more Ice cream recipes, you can check
Basic No-churn Ice Cream
Pista Ice Cream
Chocolate Ice Cream
Custard Powder Ice Cream
Mango Ice Cream

Photo Guide

How to make Butterscotch Ice Cream (Stepwise pictures)

Make the Sauce

1. Heat a pan and add 2 tablespoons unsalted butter. As it begins to melt, add 1 cup dark brown sugar.

prepare the sauce

2. Pour 1 cup heavy whipping cream.

prep up the sauce with heavy cream and butter

3. Mix well and bring it to a gentle boil on a medium flame. Boil for 5 mins on a medium heat, scraping down the sides & mixing every 2 mins.

simmer butterscotch sauce

4. After 5 mins, it turns slightly thicker but is way runny. Add 1 tablespoon vanilla extract.

add vanilla extract

5. This is the consistency, it is still of flowy and pouring consistency. Turn off the stove and cool it completely. After cooling you will find the sauce much thicker.

consistency of butterscotch ice cream

6. Transfer to a glass jar and refrigerate until used. You can make this sauce ahead and store.

storing in a glass jar

7. This is the consistency after refrigerating. Leave it out for a while.

butterscotch sauce in a bottle

Make Ice Cream

8. Chill the bowl and attachments for at least overnight to 24 hours. Also chill the cream.

chilled bowls and beater

9. Pour 3 cups chilled heavy whipping cream to the bowl. Begin to whip on a low speed & then on a medium speed until you see stiff peaks.

whip whipping cream in a bowl

10. Do not over whip the cream. It takes about 7 to 8 mins to get to this stage.

whipped cream

11. Pour 1 can of sweetened condensed milk. For a less sweeter ice cream you may reduce some of the condensed milk.

12. Reserve 1/4 of the prepared sauce and pour the rest. The sauce turns slightly thick after cooling & refrigerating but should be still of pouring consistency.

13. Gently fold them with the whipped cream, without deflating.

stir in the sauce with heavy whipped cream

14. Taste test and add more condensed milk if required. Level the ice cream. Pour little sauce.

top the ice cream with butterscotch sauce

16. Sprinkle praline. You can make it from my Praline Recipe or use store bought.

garnishing the bowl of ice cream

17. Place a unbleached parchment paper or cling wrap over the cream. Press down so it touches the ice cream. This helps to prevent ice crystals. Cover and freeze overnight or until set. I freeze it for 15 hours. Since this is not churned in a machine, it is best to finish it in a couple of days. Ice crystals may form if kept for many days.

freeze the ice cream overnight

When you are ready to serve, leave the ice cream on the counter for a while. Scoop butterscotch ice cream to bowls. Drizzle some sauce and sprinkle praline.

Butterscotch ice cream recipe


Butterscotch ice cream is different in many countries. In India, it consists of no sauce but just praline and some essence added to the ice cream base. If you want to make that, you may skip making the sauce and simply make this Praline Recipe. Use butterscotch essence as directed on the bottle.

In Singapore we get something similar to what I have shown in this post. It has very little crushed hard candy added for topping and more flavor comes from the butterscotch sauce itself.

Making this sauce just takes about 15 mins. But if that is not your thing, you may opt for the store bought ready to use sauce. Just make the ice cream and add the sauce.

Pro Tips

  • Chill your beaters, bowls, and ingredients before starting this recipe. Cold heavy cream whips up faster and a cold ice cream base means a faster setup time in the freezer.
  • Make sure you use heavy cream when making this ice cream. Heavy cream has 36% fat content, and you need at least 30% fat content to help suspend all the air bubbles you whip into the cream. The air whipped into the heavy cream keeps the ice cream light and mimics the churning in an ice cream machine.
  • Add the ice cream to a freezer-safe metal pan. Metal pans help foods cool quicker, and faster freezing means less ice crystals.
  • This ice cream tastes best when consumed within a few days, or else it may get icy when stored for longer periods. Use a custard base made with cornstarch and milk if you want an ice cream that stores for longer in the freezer.

Related Recipes

Recipe Card

butterscotch ice cream

Butterscotch Ice Cream Recipe

5 from 31 votes
Recipe to make homemade delicious, no churn egg-free Ice cream flavored with butterscotch sauce.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Freeze time10 hours
Total Time10 hours 15 minutes

Ingredients (US cup = 240ml )

  • 1 can sweetened condensed milk (14 Ounces (400 grams), adjust to taste)
  • 3 cups heavy cream (chilled, heavy whipping cream)
  • 1 tablespoon vanilla extract
  • ¼ cup Praline (for serving, optional)

For Butterscotch Sauce

  • 1 cup dark brown sugar
  • 1 cup heavy cream (chilled, heavy whipping cream)
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 pinch salt


Make Butterscotch Sauce

  • Add butter to a saucepan and begin to heat on a low heat.
  • As the butter begin to melt, add brown sugar and 1 cup heavy cream. Stir together and bring it to a boil on a low to medium heat.
  • Boil for 5 minutes on a medium heat, scraping down the sides every 2 mins. The sauce turns slightly thicker but still looks way runny but it turns thicker after cooling.
  • Pour vanilla extract. Turn off the heat and cool completely. After cooling down it should be thick and pourable.
  • Store butterscotch sauce in a cool dry jar and refrigerate. This keeps good for about 3 to 4 weeks.

How to Make Butterscotch Ice Cream

  • Chill a large bowl and the whisk or attachments of the stand/ hand mixer for at least 24 hours in the freezer.
  • Pour the chilled cream to the bowl. Begin to whip on a low speed and then on a medium speed until stiff peaks form.
  • Pour condensed milk and butter scotch sauce (saving ¼ cup for later). Gently fold the whipped cream, taking care not to deflate it.
  • Taste test the ice cream. Add more butterscotch sauce for more sweetness.
  • Transfer to a metal loaf pan. Drizzle some butter scotch sauce & sprinkle praline. Place a cling wrap & press it down over to the mixture to avoid ice crystals.
  • Freeze overnight or more until the ice cream is set.
  • Scoop the ice cream to serving bowls, Drizzle butterscotch sauce and praline before serving.

NUTRITION INFO (estimation only)

Nutrition Facts
Butterscotch Ice Cream Recipe
Amount Per Serving
Calories 753 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 33g206%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 163mg54%
Sodium 109mg5%
Potassium 359mg10%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 63g70%
Protein 8g16%
Vitamin A 1907IU38%
Vitamin C 2mg2%
Calcium 251mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
I won 1st place at Ice Cream Contest with this recipe! I used almonds as nuts and All organic ingredients!
It is so delicious!!!

5 stars
Mind blowing ?

5 stars
Turned out amazing

5 stars
Thank you! Tried out this Butterscotch ice cream without eggs. Turned out delicious. Going to make it again.

This looks delightful. Can I use this to churn in ice cream machine. At what stage do I mix in the sauce.

5 stars
Turned out awesome

5 stars
Wow! This looks fantastic. I am a fellow Singaporen and your new follower on Twitter. This looks unbelievably delicious

I make today butter scotch icecream kept in freezer around 5 bit still in liquify form other icecream it’s not like that please suggest what I can do tomorrow I have party at my home

5 stars
Hi .Hope you are doing great.I tried many recipes of yours.All of them were hit..But this butterscotch sauce is getting curdled.Is it because I used cane sugar? Can you pls help

I tried 3 times with homogenized milk from Costco.Everytime it curdled.Finally whip cream worked well.

Thankyou for the wonderful recipe Swasthi..It was the best butterscotch icecream we ate in USA.

5 stars
Thank you for a wonderful recipe.. Can I use demerara sugar(caramelized brown sugar) which will be lil moist in place of brown sugar? And secondly should I use the whole of butterscotch sauce in the recipe keeping a little for topping?

5 stars
Hi swasthi…
Hope you are doing well….lovely recipe…would like to know if it’s possible to substitute normal sugar in place of brown sugar for making sauce…..

Thanks much for the recipe. Do we use the whole butterscotch sauce for the given proportions of the icecream?

Thanks much for the prompt response!

5 stars
I tried it. Turned out damn good!! Thanks for the recipe. I am left with some sauce. How long will it keep good?