Butterscotch Peanut Ice Cream Recipe – Easy Homemade Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Butterscotch Peanut 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 creamy, dreamy ice cream. And honestly, nothing beats homemade. I stumbled upon this butterscotch peanut ice cream recipe a few years ago, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the combination of sweet butterscotch and crunchy peanuts is just… chef’s kiss. Let’s get scooping!

Why You’ll Love This Recipe

This isn’t your average ice cream recipe. It’s a delightful blend of textures and flavours that will have everyone asking for seconds. It’s creamy, crunchy, sweet, and utterly addictive. Plus, making it at home means you control the ingredients – no weird additives here! It’s perfect for a summer treat, a special occasion, or just a little self-care.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 250 ml whipping cream
• 170 gm evaporated milk
• 1/3 cup condensed milk
• 1 tsp vanilla essence
• 3 tbsp brown sugar
• 15 gm butter
• 3 tbsp peanuts

Ingredient Notes

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

• Evaporated Milk: Don’t skip this! It’s the secret to a super creamy texture. It’s different than regular milk and adds a richness you won’t get otherwise.
• Whipping Cream: Use a good quality whipping cream with at least 30% fat content. It whips up beautifully and holds its shape.
• Brown Sugar: This is key for that deep, caramel-y butterscotch flavour. Light or dark brown sugar both work, but dark will give you a more intense flavour. I personally prefer dark!
• Peanuts: Roasted, salted peanuts work best, but you can use raw peanuts if you prefer. Just be sure to roast them lightly before adding them to the butterscotch.

Step-By-Step Instructions

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

1. First things first, chill that evaporated milk in the refrigerator until you’re ready to use it. This helps it whip up nicely.
2. Now, grab a bowl and whip the whipping cream until you get soft peaks. Not too stiff, just soft and billowy.
3. Gently fold in the chilled evaporated milk, condensed milk, and vanilla essence. Mix until everything is beautifully combined.
4. Pour the mixture into a freezer-safe container. Pop it in the freezer for about 2 hours – we want it partially frozen, not solid.
5. While that’s chilling, let’s make the butterscotch! Melt the brown sugar in a pan over low heat. Swirl it around occasionally until it caramelizes – it should be a lovely golden brown.
6. Stir in the butter until it’s smooth and glossy. Then, add the peanuts and give it a good mix.
7. Pour the butterscotch mixture onto a greased piece of parchment paper. Let it harden completely.
8. Once the butterscotch is hard, crush it into small pieces. A mortar and pestle works great, but don’t worry if you don’t have one (more on that in the FAQs!).
9. Take the partially frozen ice cream out of the freezer. Add the crushed butterscotch and stir it in gently.
10. Return the ice cream to the freezer overnight, or until it’s completely set. Patience, my friend, is a virtue!

Expert Tips

• Don’t over-whip the cream! You want soft peaks, not stiff ones.
• Keep an eye on the butterscotch while it’s caramelizing. It can burn quickly!
• For an extra smooth ice cream, churn the mixture in an ice cream maker before freezing.

Variations

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

• Vegan Adaptation: Swap the whipping cream and evaporated milk for full-fat coconut cream. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom to the ice cream mixture. It adds a lovely warmth.
• Festival Adaptations: This ice cream is amazing during Diwali or Holi. It’s a guaranteed crowd-pleaser! My family always requests it.

Serving Suggestions

Serve this ice cream in a bowl, cone, or even as part of a sundae! A sprinkle of extra crushed peanuts on top is always a good idea. It also pairs wonderfully with a warm chocolate brownie or a slice of fruit pie.

Storage Instructions

Homemade ice cream is best enjoyed fresh, but it will keep in the freezer for up to 2 weeks. Store it in an airtight container to prevent freezer burn.

FAQs

1. Can I make this ice cream without an ice cream maker?

Absolutely! The method above doesn’t require one. Just make sure to stir the ice cream mixture every hour or so during the initial freezing process to break up ice crystals.

2. What is the best way to crush the butterscotch without a mortar and pestle?

No problem! Place the hardened butterscotch in a zip-top bag and use a rolling pin or the bottom of a heavy pan to crush it.

3. Can I use a different nut instead of peanuts?

Definitely! Almonds, cashews, or even pistachios would be delicious.

4. How long does homemade ice cream last in the freezer?

Homemade ice cream is best enjoyed within 2 weeks for optimal texture and flavour.

5. Why is chilling the evaporated milk important?

Chilling the evaporated milk helps it whip up to a lovely, light consistency. It’s a little trick that makes a big difference in the final texture of the ice cream!

Enjoy your homemade Butterscotch Peanut Ice Cream! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!