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Homemade Butterscotch Ice Cream with a Caramel Swirl

Kylie
For the lovers of butterscotch and caramel, this will go down a treat. Great for a dessert on its own or serve with cake or slice of pie.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Course Dessert
Cuisine World Wide
Servings 10 people
Calories 311 kcal

Equipment

Ingredients
  

  • 600 ml Thickened or Heavy Whipping Cream
  • 3.7 ml Butterscotch Flavoring
  • Red Food Colouring
  • Yellow Food Colouring
  • Blue Food Colouring
  • 395 g Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Mix together the red, yellow and blue food colouring, in the separate bowl to make brown if you do not have brown coloured food colouring.
  • In a large mixing bowl add the cream, butterscotch flavouring, vanilla extract (optional
    ) and a few drops of the brown food colouring. Whip until you get soft peaks.
  • Add a few more drops at a time of the food colouring until you get the desired colour, while you are whipping the mixture.
  • Add the cold condensed milk and mix through until all combined.
  • In a container big enough to hold 2 litres (3.5 pints) of ice cream
  • Add a third of the ice cream on the bottom of the container, followed by 4 to 5 dollops of the caramel sauce. Repeat, making sure caramel is placed on top of the last layer of ice cream.
  • Swirl the caramel through the ice cream mixture, cover a place in the freezer for at least 2 hours before serving.

Notes

*Tip - make sure your condensed milk is cold
Keyword Butterscotch Ice Cream, Butterscotch Ice Cream with Caramel, Caramel Sauce, Homemade Ice Cream, Ice Cream