No-Churn Butterscotch and Little Hearts Ice Cream
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.
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
Storage:
This Ice Cream can be stored in the freezer in an airtight container for up to a week. The biscuits may soften over time.