No-churn buttertart ice cream

By Mary Berg
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YIELDS
6 CUPS

Ingredients

  • One 300 milliliter can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups whipping cream
  • 1/2 cup prepared butterscotch sauce, divided*
  • 1/2 cup chopped pecans
  • 1/4 cup chopped raisins, optional

Directions

  1. Place a loaf pan in the freezer while you prepare your ice cream base.
  2. In a large bowl, mix the sweetened condensed milk with the vanilla extract and fine sea salt and set aside. In a separate bowl, whip the cream to stiff peaks.
  3. Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture. Follow with one more half cup to lightened the condensed milk then, switching to a rubber spatula, fold in the remaining whipped cream. Fold in half of the butterscotch sauce just so that it streaks all the way through the ice cream base.
  4. Retrieve the chilled loaf pan from the freezer and pour in half of the ice cream base, lightly drizzle half of the remaining butterscotch over top, then scatter with half of the pecans and raisins. Pour over the remaining ice cream base followed by another drizzle of butterscotch and a scattering of the remaining pecans and raisins and press a layer of plastic wrap directly on top of the ice cream base and pop it into the freezer for at least six hours to firm up.

*Do not use the low-fat or no-fat ice cream topping that sometimes comes in squeeze bottles. It’s too thin for this recipe. Look for thicker varieties in jars.

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