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butterscotch ice cream

Homemade Butterscotch Ice Cream

Super creamy and easy to make, no-churn and not to mention delicious too. The best part is it is eggless and made without any ice cream maker.
5 from 2 votes
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Cook Time: 15 minutes
6 hours
Total Time: 6 hours 15 minutes
Course: Dessert, Ice Cream
Cuisine: International
Author: Pavani


  • Sugar - ¼ cup
  • Cashew nuts - 3tbsp
  • Unsalted butter - 2tbsp
  • Double cream - 300ml
  • Condensed milk - ½ cup
  • Yellow food colour optional


To make Praline:

  • To a saucepan add sugar and heat on medium flame. Keep stirring until sugar melts completely.
  • Add broken cashew nuts and mix well. Then add butter and keep stirring until the frothiness comes and it turns into light brown colour.
  • At this stage remove the pan from heat and transfer the mixture on to a parchment paper and allow it cool.
  • Once it is cooled completely break the praline into small pieces using a rolling pin and keep aside.

Ice cream making

  • In a large mixing bowl, add the chilled double cream and beat with the help of an electrical beater or stand mixer until the mixture turns creamy and thick.
  • Next, add the condensed milk and whisk until is creamy and well combined. Add the yellow food colour (optional) and combine well.
  • After that add half of the praline chips mixture and mix well.
  • Then pour the mixture into a loaf tin, add praline chips on top and cover the tin tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.
  • Before serving the ice cream, place the ice cream box outside for few minutes to soften.


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