Homemade Butterscotch Ripple Ice Cream Recipe (No churning!)

Silky smooth & buttery, butterscotch is no doubt one of the best confectionery products ever invented. Even as a self-proclaimed salted caramel enthusiast, sometimes I need to close the book on caramel for a little while and change things up a bit.

Enter the best no-churn, homemade butterscotch ripple ice cream. Like, NO CHURN.

The first time I bought butterscotch ripple ice cream was when I did a quick grocery run. Ice cream was at an all-time low in my freezer after I began consuming blueberry cheesecake ice cream every night - I needed to restock. Determined to find something to replace my usual ice cream, I determinedly dug through the different pints in the frozen dessert section for at least five minutes, totally heedless of my surroundings. Nothing was going to stop me from finding the most affordable, creamy, and tasty ice cream flavour at Fresh Co. I was so set on finding a good ice cream flavour, that I didn't notice that I was blocking an employee who was trying to place more ice cream in the freezer section. Oops.

AND THEN I SAW IT. Chapman's Butterscotch Ripple Ice Cream. I never had butterscotch ripple ice cream before, and it seemed interesting enough, so I threw it in the cart.

I never looked back after that. That was the best decision I made at a grocery store. Eating scoops of sweet vanilla ice cream and smooth, sticky butterscotch swirled together in a cheap cardboard pint at 11:30 pm became a nightly ritual. I made it my mission to reconstruct this amazing ice cream flavour for the blog, and after a disastrous failed attempt, grainy, separated whipping cream and a million (maybe not a million) dirty dishes, I did it.

Ingredients For Butterscotch Ripple Ice Cream:

Ice cream recipes are generally quite simple with a few ingredients. I mean it’s just frozen cream and sugar. But if you have an extra minute to spare and don't feel like skipping right to the recipe, you can read about the ingredients below.

Condensed Milk — Sweetens the ice cream and controls the amount of ice formed when you freeze the ice cream. Ensures that the ice cream is soft enough to scoop and prevents the liquid from the cream from crystallizing into hard chunks.

Cream — The base of the recipe and traps/holds air when the mixture is stirred and frozen, which gives the ice cream volume.

Salt — Balances the sweetness and brings out the sweetness of the butterscotch.

Vanilla — Enhances all the flavours in the ice cream.

Butterscotch — For the super amazing, super delicious, rich brown sugar flavour that puts the butterscotch in this butterscotch ripple ice cream recipe 😉

Tips for the best Butterscotch Ripple Ice Cream:

• Get the right ingredients! Do not substitute lower-fat or lower sugar alternatives or your ice cream. Almost everything in the recipe is essential.

• Do not overwhip your cream - it might turn into butter. Keep a close eye on it once it starts turning solid.

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