Indian Butterscotch Ice Cream Recipe
Eggless and no churn butter scotch ice cream is super easy to make and no ice cream maker needed. Delicious, creamy and intensely flavored with Indian butterscotch essence, this ice cream topped with crunchy bits of butterscotch is just what you need on a hot summer day.
Servings: 8 servings
- 14 oz condensed milk 1 tin
- 2 tablespoons milk powder
- 1 teaspoon butterscotch essence
- 2.5 cups whipping cream
- 1.5 cups butterscotch chips OR crushed praline
- yellow food or a pinch of turmeric
Combine condensed milk, milk powder, turmeric powder or yellow food color in a clean bowl and whisk well.
Now take 2 cup whipping cream in the chilled bowl. Start whipping from low speed to high speed.
Whip until stiff peaks are formed. You can also use low fat cream. If you are adding low fat cream add 1 tablespoon icing sugar as you whip the cream.
Next gently fold the condensed milk mixture into the whipped cream.
Fold gently without deflating the peaks.
Add in the butterscotch chips and fold again. If you are using praline add 1 cup crushed praline instead of chips.
Finally transfer ice cream mixture into a airtight container and freeze.
Freeze for 8-12 hours.
Scoop and serve as required.
You can double the recipe.
The nutrition values are estimates.
Serving: 8servings | Calories: 550kcal | Carbohydrates: 59g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 123mg | Sodium: 223mg | Potassium: 266mg | Sugar: 53g | Vitamin A: 1275IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 1mg