Go Back
–+ servings
Butterscotch Ice Cream recipe
Print

Butterscotch Ice Cream

You'll love the nostalgic flavor of this easy-to-make, no-churn Butterscotch Ice Cream. Smooth and creamy, it's the perfect fall dessert!
Course Dessert
Cuisine American
Keyword butterscotch, ice cream
Prep Time 7 minutes
Cook Time 6 hours
Total Time 6 hours 7 minutes
Servings 12 scoops
Calories 260kcal

Ingredients

  • 3 cups half and half
  • 1 cup heavy cream
  • 1 ½ cups granulated sugar
  • 1 ounce instant vanilla pudding - just the powder, not prepared
  • 1 ounce instant butterscotch pudding - just the powder, not prepared

Instructions

  • Combine the half and half, heavy cream, and granulated sugar in a large mixing bowl. Whisk together until the sugar dissolves. This may take a few minutes because the liquid is cold.
  • Once dissolved, whisk in the pudding mixes until creamy.
  • Transfer the mixture to 1-2 airtight containers and freeze for at least 8 hours so that it is nice and firm.
  • Serve as desired with all your favorite sauces and toppings.

Notes

Note - the 1-ounce package comes in the sugar-free variety. The regular version is 1.5 ounces for the box. You can use either but keep in mind that the sweetness may vary.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 99mg | Sugar: 28g | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.1mg | Net Carbohydrates: 30g