Straight out of my Indian childhood, this simple, no-churn butterscotch ice cream is super rich and creamy and jam-packed with crunchy little heart biscuits. With less than 30 minutes of work, this ice cream is the perfect treat for a hot summer day.
If you’ve grown up Indian, there are two things you probably grew up eating – butterscotch ice cream and Little Hearts biscuits. Both of these things were my absolute favorite; honestly, they still are!
My dad used to bring me a packet of little heart every time he went to the store, and nothing really beats a GOOD butterscotch ice cream, right?
So what if we combined the two? Well, if you do….you get the most delicious and nostalgic scoop of ice cream.
The ice cream is made with a simple 2-ingredient base recipe and mixed with a 4-ingredient homemade butterscotch sauce that could not be any easier to make.
Let’s get into the recipe.
If you love homemade ice cream, try out these recipes!
Butterscotch Sauce
The homemade butterscotch is one of my favorite recipes. Think caramel but with brown sugar instead of white sugar. But unlike a caramel, it’s super simple to make.
Here are the steps for making the butterscotch sauce.
- In a saucepan, add the brown sugar, butter, and liquid whipping cream. Cook it on medium heat while mixing until everything melts and combines.
- Continue cooking the sauce on medium heat for 3-4 minutes until it thickens slightly, mixing often.
- Take it off the heat, mix in the salt and let the sauce cool completely before using. It will thicken as it cools, so don’t worry if it looks a little runny.
Ice Cream Base
This simple, no-churn ice cream base is made with only 2 ingredients – whipping cream and condensed milk.
Here are the steps for making the no-churn ice cream.
- In a bowl, whip the liquid whipping cream to medium peaks. Do not over-mix the cream at this step or it will split when you mix it with the condensed milk and butterscotch sauce.
- Add the condensed milk and cooled butterscotch sauce and whip until everything is well combined.
- Fold crushed Little Hearts into the ice cream, place it into your dish and top with a few generous swirls of butterscotch sauce and more little heart biscuits.
- Let it chill in the freezer until completely set, around 6-8 hours or overnight.
You can add as much or as less of the butterscotch sauce and Little Hearts on top, but I like to go all out!
Easy, right? I told you.
Ready to make it? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-Churn Butterscotch and Little Hearts Ice Cream
Equipment
- Saucepan
- Electric mixer with whisk attachment
- Silicone spatula
Ingredients
Butterscotch Sauce
- 75 grams unsalted butter
- 130 grams packed brown sugar
- 95 ml liquid whipping cream/heavy cream
Butterscotch Ice Cream
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 75 grams homemade butterscotch sauce
- 1 pack Little Hearts Biscuits
- More butterscotch sauce for topping
- More Little Hearts for topping
Instructions
- Make the butterscotch sauce: Add all the ingredients to a saucepan and cook on medium-high heat while stirring until the butter melts. Once the sauce starts boiling, bring the heat down and let it simmer for 2-3 minutes until the sauce thickens. Take off the heat and let it cool before using. The sauce will thicken more as it cools.75 grams unsalted butter, 130 grams packed brown sugar, 95 ml liquid whipping cream/heavy cream
- In a large bowl, whip the cream to medium peaks. Don’t over-mix at this step.200 ml liquid whipping cream/heavy cream
- Add the condensed milk and butterscotch sauce and whip until fully combined and the cream is fully whipped and stable. Fold the crushed Little Hearts into the ice cream using a silicone spatula.160 ml condensed milk, 75 grams homemade butterscotch sauce, 1 pack Little Hearts Biscuits
- Transfer the prepared ice cream to a bowl, then top with a few swirls of the butterscotch sauce and more Little Hearts. Freeze the ice cream for at least 8 hours, or overnight.More butterscotch sauce, More Little Hearts
Notes
This is definitely my new favorite ice cream flavor. I’ll be storing packs for the while summer! You can have it out of a bowl or even better – in a cone!
If you loved Little Hearts as a kid (or an adult!), you must give this recipe a try. If you do, let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time!
