No-churn butterscotch and raspberry ice cream

I love to make ice cream with condensed milk, it’s the easiest thing ever and it tastes just as great as any other homemade ice cream. A perfect dessert for tonight … even if it’s snowing in Sweden right now. Oh well, there’s no bad ice cream weather, just bad ice cream clothes … or something like that.


Ice cream

  • 500 g heavy cream
  • 1 can sweetened condensed milk

Whisk heavy cream in a bowl until soft peaks form. Stir in condensed milk. Add some butterscotch sauce and raspberries/raspberry jam. Pour the ice cream base into a container (I used 2 bread pans) and freeze it for at least 6 hours.

Butterscotch sauce

  • 300 g heavy cream
  • 70 g light syrup
  • 200 g granulated sugar
  • 30 g butter
  • 1 tbsp vanilla extract / vanilla sugar
  • a pinch of salt

Bring all ingredient to a boil and cook until thickened, it takes about 10-15 minutes.



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