Butterscotch Praline Ice Cream Recipe – Easy Homemade Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Butterscotch Praline Ice Cream Recipe – Easy Homemade Frozen Dessert

Hey everyone! If you’re anything like me, a hot day just begs for a scoop (or three!) of homemade ice cream. And this Butterscotch Praline Ice Cream? It’s seriously next-level. I first made this a few summers ago, and it’s been a family favourite ever since. The creamy butterscotch base, combined with the crunchy, caramelized praline… honestly, it’s a little slice of heaven. Plus, it’s surprisingly easy to make! Let’s get scooping, shall we?

Why You’ll Love This Recipe

This isn’t just any ice cream. It’s a delightful blend of textures and flavours that will have everyone asking for seconds. Here’s why I think you’ll adore it:

• Homemade Goodness: Nothing beats the taste of ice cream made from scratch. You control the ingredients, and the flavour is just so much fresher.
• That Praline Crunch: The homemade praline adds a wonderful textural contrast to the smooth ice cream. It’s seriously addictive!
• Butterscotch Bliss: Who doesn’t love butterscotch? The subtle caramel notes are warm and comforting.
• Surprisingly Simple: Don’t let “homemade” intimidate you. This recipe is actually quite straightforward.

Ingredients

Here’s what you’ll need to create this frozen masterpiece:

• 1/2 cup sugar (approx. 100g)
• 2 tablespoons unsalted butter (approx. 30g)
• 1/4 cup chopped cashews (approx. 30g)
• 2 cups heavy cream (approx. 480ml) – look for at least 35% fat content!
• 1/2 cup whole milk (approx. 120ml)
• 1/2 cup sweetened condensed milk (approx. 120g)
• 1 teaspoon butterscotch essence

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference:

• Butterscotch Essence: Don’t skimp here! A good quality butterscotch essence really elevates the flavour. I prefer the slightly stronger ones, but adjust to your taste.
• Cashew Quality: Use fresh, good-quality cashews for the praline. They’ll have a better flavour and crunch. I usually buy mine in bulk from a local Indian grocery store.
• Heavy Cream Fat Content: This is important! You need heavy cream with a high fat content (at least 35%) to get that lovely, creamy texture. Lower fat cream won’t freeze as well.

Step-By-Step Instructions

Alright, let’s get cooking (or freezing, rather!).

1. Make the Praline: First, we’ll make the star of the show – the praline! In a pan over medium-low heat, caramelize the sugar. Keep a close eye on it, stirring constantly, until it turns a beautiful golden brown.
2. Add the butter and stir until melted and combined. Then, toss in the chopped cashews and stir until they’re coated in the caramel.
3. Quickly spread the mixture onto a lightly greased plate to cool completely. Once cool, break it into coarse pieces. Set aside, reserving about 3 tablespoons for garnish.
4. Make the Ice Cream Base: In a large bowl, beat the chilled heavy cream until stiff peaks form. This is where an electric mixer really comes in handy!
5. Gently fold in the sweetened condensed milk, whole milk, and butterscotch essence. Be careful not to overmix – you want to keep the air in the cream.
6. Finally, fold in most of the praline pieces (again, reserving some for garnish).
7. Freeze: Transfer the mixture to a freezer-safe container. Sprinkle the reserved praline on top. Cover tightly and freeze for 6-8 hours, or until solid.

Expert Tips

A few little things I’ve learned along the way:

• Chill Everything: Make sure your heavy cream is really cold before you start beating it. It will whip up much faster and hold its shape better.
• Don’t Overmix: Overmixing can deflate the cream and result in a less creamy ice cream.
• Patience is Key: Resist the urge to check on the ice cream too often while it’s freezing. Let it freeze undisturbed for the best texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use coconut cream instead of heavy cream and dairy-free condensed milk. You might need to adjust the sweetness level. My friend Priya swears by this version!
• Dairy-Free Option: Similar to the vegan adaptation, use coconut cream and dairy-free condensed milk.
• Nut-Free Option: Omit the cashews and use toasted sunflower seeds or pumpkin seeds for a bit of crunch.
• Spice Level – Butterscotch Intensity: Add a pinch of sea salt to the praline for a salted butterscotch flavour. Or, for a deeper butterscotch flavour, add a tablespoon of brown sugar to the caramel.

Serving Suggestions

This ice cream is delicious on its own, but here are a few ideas to take it to the next level:

• Serve in waffle cones for a classic treat.
• Top with a drizzle of chocolate sauce or caramel sauce.
• Garnish with extra praline pieces, of course!
• Pair with a warm brownie or a slice of apple pie.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Let’s tackle some common questions:

• What is the best way to prevent ice crystals from forming? Ensure your ice cream base is well-chilled before freezing, and store it in an airtight container. Adding a tablespoon of alcohol (like vodka) can also help prevent ice crystals, but it’s optional.
• Can I make this ice cream without an ice cream maker? Yes! This recipe doesn’t require an ice cream maker. The freezing process is simple and effective.
• How can I adjust the sweetness level of the ice cream? Adjust the amount of sweetened condensed milk to your liking. Start with a little less and taste as you go.
• What type of cashews work best for the praline? Whole cashews are best, as you’ll be chopping them yourself. This ensures they’re fresh and have a good crunch.
• Can I substitute butterscotch essence with another flavoring? You could try vanilla extract or caramel extract, but the flavour won’t be quite the same. Butterscotch essence really gives it that signature taste.