Homemade ice cream is one of those indulgences that always hits the spot, and when it’s a rich, creamy Butterscotch Ripple Ice Cream, you’re in for a real treat.
This dessert combines the smoothness of homemade vanilla ice cream with the decadent, buttery sweetness of a warm butterscotch swirl. Whether you’re serving it at a family gathering or enjoying a quiet evening on the couch, this ice cream is a perfect choice.
It’s surprisingly easy to make, requiring just a few simple ingredients, and offers an irresistible flavor that’s sure to please any sweet tooth.
Why You’ll Love This Homemade Butterscotch Ripple Ice Cream
There are so many reasons to fall in love with this homemade Butterscotch Ripple Ice Cream. First and foremost, it’s the perfect balance of textures.
The ice cream itself is luxuriously creamy and smooth, while the butterscotch ripple adds a burst of rich flavor in every bite.
Making this ice cream at home allows you to control the sweetness and the quality of the ingredients, which makes it a more satisfying and personalized treat compared to store-bought versions.
Plus, it’s an absolute crowd-pleaser—whether you’re serving it as a stand-alone dessert or using it to top off a warm pie or cake.
Ingredients for Butterscotch Ripple Ice Cream
To make your own batch of Butterscotch Ripple Ice Cream, you’ll need the following ingredients:
- Heavy cream – For that rich, creamy base that gives the ice cream its indulgent texture.
- Whole milk – Balances the richness of the cream while keeping the ice cream smooth.
- Granulated sugar – Sweetens the base of the ice cream to perfection.
- Vanilla extract – Enhances the flavor and adds depth to the ice cream.
- Egg yolks – These help to create a silky, custard-like base that makes the ice cream extra creamy.
- Butter – Used in the butterscotch ripple, giving it that signature rich, buttery flavor.
- Brown sugar – The key ingredient for creating the caramel-like flavor of the butterscotch.
- Corn syrup – Ensures the butterscotch stays smooth and prevents crystallization.
- Salt – Enhances the flavor of both the ice cream and the butterscotch ripple.
This list of ingredients will come together to create a truly irresistible homemade dessert!
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How to Make Butterscotch Ripple Ice Cream: Step-by-Step Instructions
Making your own Butterscotch Ripple Ice Cream is easier than you might think. Follow these simple steps for a homemade treat that will impress everyone.
1. Prepare the Ice Cream Base
Start by whisking the egg yolks and sugar in a bowl until smooth and slightly thickened. In a saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat, bringing it just to a simmer. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Once combined, return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. This should take about 5-7 minutes.
2. Chill the Ice Cream Base
Transfer the custard mixture to a clean bowl and cover it with plastic wrap. Make sure the plastic is touching the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to ensure the base is completely chilled before churning.
3. Make the Butterscotch Ripple
In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, corn syrup, and a pinch of salt. Let the mixture simmer for about 5 minutes, until it thickens and becomes a smooth, golden caramel. Remove from heat and let it cool to room temperature.
4. Churn the Ice Cream
Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, depending on your machine.
5. Add the Butterscotch Ripple
Once the ice cream reaches a soft-serve consistency, gently fold in the cooled butterscotch ripple. If you want swirls throughout, don’t mix it too much; just fold until you have beautiful streaks of butterscotch running through the creamy base.
6. Freeze the Ice Cream
Transfer the ice cream to an airtight container and smooth the top with a spatula. Freeze for at least 4 hours or until firm. When you’re ready to serve, let it sit at room temperature for a few minutes to soften slightly for easy scooping.
How to Serve Butterscotch Ripple Ice Cream
Butterscotch Ripple Ice Cream is delicious on its own, but there are plenty of ways to elevate the experience. Here are a few ideas:
- With a Warm Dessert: Serve the ice cream alongside warm brownies, apple pie, or a freshly baked cobbler. The contrast of warm and cold is always a winner!
- In an Ice Cream Sundae: Top with whipped cream, crushed nuts, a cherry, and a drizzle of extra butterscotch for an indulgent treat.
- As a Milkshake: Blend the ice cream with a little milk for a creamy milkshake that’s perfect for an afternoon pick-me-up.
- In a Waffle Cone: For a nostalgic twist, serve it in a classic waffle cone with a sprinkle of extra butterscotch on top.
Frequently Asked Questions (5)
1. Can I make this ice cream without an ice cream maker?
Yes! If you don’t have an ice cream maker, you can place the chilled base in a shallow dish and freeze it. Every 30 minutes, take it out and stir with a fork to break up the ice crystals. Repeat until the ice cream reaches the desired consistency.
2. How do I store leftover Butterscotch Ripple Ice Cream?
Store leftover ice cream in an airtight container in the freezer. It will keep well for up to 2-3 weeks, but the texture is best when eaten sooner rather than later.
3. Can I use a different flavor for the ripple?
Absolutely! While butterscotch is the star here, you could experiment with other flavors for the ripple, like chocolate or caramel. Just be sure to adjust the recipe accordingly for any changes in sweetness or consistency.
4. Can I make this ice cream without eggs?
Yes! You can make an egg-free version by using a different base, such as a no-cook custard or a combination of cream, milk, and sugar. The texture might vary slightly, but it will still be delicious.
5. How can I make the butterscotch ripple thicker?
If you want a thicker butterscotch ripple, cook it for an extra few minutes to reduce it further. This will make it more concentrated and able to hold up better when swirling through the ice cream.
Conclusion
Making Butterscotch Ripple Ice Cream at home is a satisfying and delicious experience that results in a treat perfect for any occasion. With a creamy vanilla base and a rich butterscotch swirl, it’s the kind of dessert that people will rave about. Whether you’re savoring it on a warm day or as a finishing touch to a cozy meal, this homemade ice cream is sure to become a favorite in your dessert repertoire.
Butterscotch Ripple Ice Cream
Equipment
- Ice Cream Maker – 1 (for churning the ice cream).
- Saucepan – 1 (for making the butterscotch ripple).
- Mixing Bowls – 2 (for preparing the egg mixture and ice cream base).
- Whisk: 1 (for mixing ingredients)
- Spatula – 1 (for transferring and folding the butterscotch into the ice cream).
- Airtight Freezer Container – 1 (for storing the finished ice cream).
- Measuring Cups – 1 set (for accuracy when adding ingredients).
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 5 Large Egg Yolks
- 1/2 cup Butter unsalted
- 3/4 cup Brown Sugar packed
- 2 tablespoons Corn Syrup
- **Pinch of Salt
Instructions
Step 1: Prepare the Ice Cream Base
- In a mixing bowl, whisk together the egg yolks and sugar until smooth. In a saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until just simmering. Slowly add the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 2: Make the Butterscotch Ripple
- In a separate saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and a pinch of salt. Let it simmer for about 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and let it cool to room temperature.
Step 3: Churn the Ice Cream
- Once the ice cream base has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes until it reaches a soft-serve consistency.
Step 4: Add the Butterscotch Ripple
- Once the ice cream is churned, gently fold in the cooled butterscotch ripple. Use a spatula to fold in the sauce to create beautiful swirls throughout the ice cream.
Step 5: Freeze the Ice Cream
- Transfer the ice cream into an airtight container and smooth the top with a spatula. Freeze for at least 4 hours or until firm. When serving, let the ice cream sit for a few minutes to soften slightly for easy scooping.
Notes
- Texture Tip: If you prefer a smoother texture, be sure to stir the ice cream every 30 minutes as it freezes if you don’t have an ice cream maker.
- Butterscotch Ripple: The butterscotch sauce will thicken as it cools. If it becomes too thick, you can warm it slightly before folding it into the ice cream.
- No Ice Cream Maker?: If you don’t have an ice cream maker, you can place the chilled base in a shallow container and freeze it. Stir it with a fork every 30 minutes until it reaches a creamy consistency.
- Customization: For an extra touch, sprinkle crushed nuts like pecans or walnuts on top before serving.
