No-Churn Butterscotch Ice Cream

 ### **No-Churn Butterscotch Ice Cream** A simple, creamy, and delicious **butterscotch ice cream** without an ice cream maker! #### **Ingredients:** - 2 cups heavy whipping cream - 1 cup sweetened condensed milk - 1/2 cup butterscotch sauce (homemade or store-bought) - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 cup butterscotch chips or caramelized nuts (optional) --- ### **Instructions:** #### **Step 1: Make the Butterscotch Sauce (If Not Using Store-Bought)** 1. Melt **3 tablespoons butter** in a pan over medium heat. 2. Add **1/2 cup brown sugar** and stir until melted. 3. Pour in **1/4 cup heavy cream**, stir, and cook for 2–3 minutes until smooth. 4. Remove from heat, add **1/2 teaspoon salt**, and let it cool. #### **Step 2: Whip the Cream** 1. In a large bowl, beat the **heavy whipping cream** with a hand mixer until stiff peaks form. #### **Step 3: Mix Everything Together** 1. Gently fold in the **sweetened condensed milk**, **vanilla extract**, and **butterscotch sauce** (saving some for drizzling). 2. If using, fold in **butterscotch chips or caramelized nuts** for extra crunch. #### **Step 4: Freeze and Serve** 1. Pour the mixture into a freezer-safe container. 2. Drizzle extra butterscotch sauce on top and swirl it in. 3. Cover and freeze for **at least 6 hours or overnight**. 4. Scoop and enjoy! Would you like another **flavor variation**, such as **butterscotch caramel swirl** or **butterscotch chocolate chip**? Here are **two delicious variations** of butterscotch ice cream: --- ### **1. Butterscotch Caramel Swirl Ice Cream** A rich combination of **butterscotch and caramel** for extra indulgence! #### **Ingredients:** - **For Ice Cream Base:** - 2 cups heavy whipping cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 cup butterscotch sauce (homemade or store-bought) - **For Caramel Swirl:** - 1/2 cup caramel sauce (store-bought or homemade) #### **Instructions:** 1. **Whip the Cream:** Beat the heavy whipping cream until stiff peaks form. 2. **Mix Ingredients:** Gently fold in the condensed milk, vanilla extract, salt, and butterscotch sauce. 3. **Layer with Caramel:** Pour half of the mixture into a container, drizzle caramel sauce, and repeat with the remaining ice cream base. 4. **Swirl & Freeze:** Use a knife to create swirls, then freeze for **at least 6 hours** before serving. --- ### **2. Butterscotch Chocolate Chip Ice Cream** A perfect mix of **butterscotch and crunchy chocolate chips**! #### **Ingredients:** - **For Ice Cream Base:** - 2 cups heavy whipping cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/2 cup butterscotch sauce - 1/2 teaspoon salt - **For Mix-Ins:** - 1/2 cup dark chocolate chips (or chopped chocolate) - 1/4 cup butterscotch chips (optional) #### **Instructions:** 1. **Whip the Cream:** Beat heavy cream until stiff peaks form. 2. **Mix Ingredients:** Fold in condensed milk, vanilla extract, salt, and butterscotch sauce. 3. **Add Chocolate:** Stir in chocolate chips and butterscotch chips. 4. **Freeze:** Pour into a container and freeze for **at least 6 hours** before serving. --- Both of these variations are **no-churn**, meaning you don’t need an ice cream maker! Which one sounds the best to you? Or would you like a different **butterscotch combo**?

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