Butterscotch Ice Cream is a delicious Indian Style Ice Cream made with Sauce, Chips, and Essence. This sinful Ice Cream will make you want more
For the final day of cooking One Sauce, Two dishes, under BM#65, I made Butterscotch Sauce and for the first dish, it was an Eggless Butterscotch Custard Cake. So the second day was Butterscotch Ice Cream made with the sauce. The Ice Cream is my regular No churn Ice Cream made with just Cream and Condensed Milk. For the slight yellow colour, I used saffron strands, and to get that crunchy effect, added the broken chips.
The Butterscotch Sauce was poured over the ice cream and I had to set it again before clicking as I was experimenting with my new camera. I am still trying to find my spot with it. When I removed it, I saw the colour turned a bit darker and it set as hot chocolate made with coconut oil. It also tasted like toffee with ice cream.
I have more Ice Cream Recipes on SYL too.
Butterscotch Ice Cream with Butterscotch Sauce
How to make Butterscotch Ice Cream
Warm milk and add the saffron strands, let it stand for some time till it melts.
In a mixing bowl, take fresh cream, beat for few minutes until frothy and creamy.
Next, add condensed milk and beat it again for a minute.
Then add butterscotch essence, 1/4 cup Butterscotch sauce, beat again. Blend well and set it aside.
Take butterscotch chips in a mixer and grind them to a coarse powder. Add it to the cream mixture.
Now add the saffron milk. Mix with a spatula.
Pour half of the mix into a freezer-safe container. Once it sets, remove half the ice cream, pour the remaining butterscotch sauce over it in a swirling movement.
Next, set the other half of the remaining ice cream mixture on top.
Close with a lid and freeze for at least 6-8 hrs. I kept it overnight.
Scoop and Serve with Butterscotch chips and sauce.
Butterscotch Ice Cream with Butterscotch Sauce
Ingredients
- 1 cup Fresh Cream
- 1/2 cup Condensed Milk
- 1/3 cup Butterscotch Chips
- 1/4 tsp Butterscotch Essence
- 1/2 cup Butterscotch Sauce
- Few Saffron Strands
Instructions
- Warm milk and add the saffron strands, let it stand for some time till it melts.
- In a mixing bowl, take fresh cream, beat for few minutes until frothy and creamy.
- Next, add condensed milk and beat it again for a minute.
- Then add butterscotch essence, 1/4 cup Butterscotch sauce, beat again. Blend well and set it aside.
- Take butterscotch chips in a mixer and grind it to a coarse powder. Add it to the cream mixture.
- Now add the saffron milk. Mix with a spatula.
- Pour half of the mix into a freezer safe container. Once it sets, remove half the ice cream, pour the remaining butterscotch sauce over it in a swirling movement.
- Next, set the other half of the remaining ice cream mixture on top.
- Close with a lid and freeze for at least 6-8 hrs. I kept it overnight.
- Scoop and Serve with Butterscotch chips and sauce.
www.annapurnaz.in says
butterscotch ice cream...my favorite...drooling
Nisha Sundar says
Wow Valli, all three of your butterscotch recipes are superb! Bookmarked all. 🙂
Sarita says
Ice cream looks mouthwatering! Must have tasted great!
Kalyani says
both my kids love this flaour ! bookmarked to try..
Archana Potdar says
Valli awesome pics. and ice cream is yum eyeing your bowls.
Pavani N says
We don't get butterscotch flavored ice cream here in the US. There's butter pecan but not this. Will have to try this some time.
vaishali sabnani says
Valli, would'nt mind having some..looks fantastic.
Madhuri says
Ice cream looks so yummy...Even I wanna have a bite now.!!
click me
Priya Suresh says
One of my favourite flavor, been ages i had butterscotch icecream, feel like having few scoops now.
Sapana Behl says
I would love to have some now.Superb.
Usha says
This was my favorite flavor when growing up. That is an irresistible bowl of ice-cream