Eggless Butter Scotch Ice cream

Hello friends, here I'm sharing an eggless Butter Scotch Ice Cream Recipe.An extremely popular French ice cream recipe made with whipping cream and condensed milk. This ice cream recipe is known for its creamy taste, flavor and crunchy butterscotch crystals you get while scooping each bite. Generally, the butterscotch sweet crunch or praline are made with caramelized brown sugar with butterscotch essence but here I've used normal white sugar, butter and nuts.

Butterscotch Ice Cream is undoubtedly one of the most well-known flavors here. It's nutty goodness in this Praline Ice Cream makes it really apt as a winter dessert too.

About Butter Scotch Ice Cream

Making this homemade Butterscotch Ice Cream is really easy and this recipe is similar to the simple Ice Cream.

Begin by making the simple, butterscotch praline i-e sweet crunch and then just add it to the ice cream mixture as cream and condensed milk.

Addition of the nut studded butterscotch praline gives that super crisp bite to this Butterscotch Ice Cream.

Addition of the nut studded butterscotch praline gives that super decadent crisp bite to this Butterscotch Ice Cream.

Table of Contents

• About Butter Scotch Ice cream

• Image

• Ingredients

• Prep. praline

• Prep. Soft & smooth butter scotch ice cream

• Recipe Card

• Pro Tips

• Video

Ingredients

👉For Butterscotch Praline(sweet crunch)

• ½ cup sugar

• 2 tablespoons butter

• 10 to 12 cashews or 2 tablespoons roasted peanuts or any other nuts can also be used.

👉For Smooth & Soft Butterscotch Ice Cream

• 1 cup whipping cream , cold or chilled

• ½ cup condensed milk

• 1 teaspoon butterscotch essence

• 2 pinch yellow food colour

👉Recipe Card

Prepare Praline

• Add sugar to a wide pan on medium-low heat.

• As soon as sugar melts and caramelizes (light golden in color), add 2 tbsp butter and chopped cashew to it. Flame off. Stir to combine the nuts. Be very careful here, the caramelized sugar is very hot. Also sugar can burn very quickly once it's melted so as soon as it caramelizes, stir in the nuts and remove from heat.

• Once the sugar-nut mixture is completely set and hard, break it into few pieces and transfer it to a food processor. Pulse few times until you get a powder with some coarse pieces. Don't turn this into a fine powder, you want some big chunks of praline for texture. Keep the praline aside.

Prep. the ice cream

• Beat the chilled whipping cream until it forms soft peaks. Set aside.

• To a large bowl, add ½ cup of condensed milk, and butterscotch essence. Mix until everything is well combined. You can also add a drop of yellow food color here if you want.

• Fold the mixture slowly using a spatula.

• Once the whipped cream and condensed milk mixture is well combined- add the prepared praline to it. You can reserve some to sprinkle on top while serving. Mix using a spatula until all the praline is well mixed with the ice cream base.

• Transfer the ice cream to an airtight ice cream container or any container you want you freeze your ice cream in. Freeze for 6 to 8 hours or preferably overnight.

• Serve butterscotch ice cream chilled. Sprinkle some of the reserved praline on top for extra crunch!

👉Pro Tips

• You can use any nuts of you choice -almond, walnut or roasted peanuts instead of cashew.

• Do not over whip as this may cause the cream to get churned into butter.

• Gently fold the ice cream otherwise mixture may loose volume.

• Switch off the heat immediately when all the sugar has melted and caramelized into a brown colour.

• Spread the melted sugar on a butter paper or greasy plate immediately otherwise sugar may set in the pan.

Video