Indian Butterscotch Ice Cream
May 25, 2021
No-churn Indian Butterscotch Ice Cream with swirls of crunchy praline is made with only few ingredients! You can make the ice cream base in less than 30 minutes. No machine needed!
This post may contain affiliate links. Please read our disclosure policy.
No-churn Butterscotch Ice Cream is so easy to make with few ingredients and doesn’t require an ice cream machine. Flavored with Indian butterscotch essence, this ice cream has chunks of praline and is so good on a hot summer day! You can make the ice cream base in less than 30 minutes!
Butterscotch Ice Cream is very popular in India however we do not get it here in the US except at Indian ice cream stores. The butterscotch flavor in India is different from the butterscotch flavor in US. When I first moved to US, I remember getting very excited to find butterscotch chips and essence in grocery stores but when I tasted them I knew this was not what I was looking for.
Now, I do find Indian butterscotch essence in Indian grocery stories sometimes but back then, I would never find them anywhere. I remember buying bottles of the essence when I went back to India and bringing them with me. I have been making this butterscotch ice cream for many years now. I remember the first time I made it, Sarvesh was super happy about it. This is one of his favorite ice creams and he used to miss it badly here, well not anymore!
I am a huge fan of no-churn ice creams like this Kesar Elaichi Ice Cream. Granted they aren’t as creamy as the ones made with a custard base and using a machine. But look at how easy they are! You can’t beat the convenience part of it, you can literally make the base in 10 minutes and the possibilities and endless.
Why We Love Indian Butterscotch Ice Cream!
The Indian butterscotch ice cream is a creamy ice cream flavored with butterscotch essence and what makes it special is that swirled praline.
The praline is made with sugar and nuts where sugar is caramelized and then nuts are added to it and once it solidifies it’s broken into small pieces and then added to the ice cream. Think creamy ice creamy with that toffee kind of flavor and when you bite into it, you get these chunks of praline. It’s the perfect treat for a hot summer day or any day when you feel like having a ice cream.
We love this recipe because it’s so easy! Just few ingredients, no ice cream machine needed and you can make this in less than 30 minutes (not counting the freezing time of course).
Ingredients
This is a no-churn ice cream and needs only few ingredients!
- Heavy cream: the base for this no-churn ice cream is made with heavy cream. Look for anything which has a fat percentage of more than 35%. In US, you can easily find heavy cream at all grocery stores. Even in India, now heavy cream is more readily available compared to how it was before. The “Amul” cream that we commonly get it India is not heavy cream as it has lesser fat percentage.
- Condensed milk: the sweetness in the ice cream is from the sweetened condensed milk. Usually, you would find 14 oz cans of condensed milk at stores, I used 3/4 of the 14 oz can of the condensed milk. If you prefer sweeter ice cream, you may use the entire can.
- Indian butterscotch essence: you absolutely do need Indian butterscotch essence to make this ice cream. I am adding “Indian” here because we do get butterscotch essence in US as well but it’s not the same. I have used “viola” brand butterscotch essence.
- Milk powder: I like adding little milk powder to my ice cream base but if you don’t have it, no big deal. You can skip it and it will still taste good.
- Sugar & nuts: to make the praline, we need sugar and nuts. I use a mix of almonds and cashews but you may use cashews only here.
Step by Step Instructions
Before you start, chop the cashews and almonds and keep them ready to go.
1- Add sugar to a wide pan on medium-low heat. Don’t stir it, at first the sugar will get clumpy.
2- But eventually it will melt completely and become smooth.
3- As soon as sugar melts and caramelizes (light golden in color), add the nuts to it. Stir to combine the nuts. Be very careful here, the caramelized sugar is very hot. Also sugar can burn very quickly once it’s melted so as soon as it caramelizes, stir in the nuts and remove from heat.
4- Transfer the sugar nut mixture onto a parchment paper and let it cool down. You can also use a any bowl/plate here but make sure to grease it well before pouring the sugar mix into it. Let it cool and solidify completely.
5- Once the sugar-nut mixture is completely set and hard, break it into few pieces and transfer it to a food processor. Pulse few times until you get a powder with some coarse pieces. Don’t turn this into a fine powder, you want some big chunks of praline for texture. Set the praline aside.
6- Now take the mixing bowl of your stand mixer (or any bowl in which you are going to beat the cream) and keep it in the refrigerator along with the whisk attachment for 20 to 30 minutes. Then take out and add heavy cream to it. Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream until it forms soft peaks. Set aside.
7- To a large bowl, add 3/4 of a 14 oz. can of condensed milk, milk powder and Indian butterscotch essence. Mix until everything is well combined. You can also add a drop of yellow food color here if you want.
8- Now add some of the whipped cream into the condensed milk mixture and fold it slowly using a spatula.
9- Add all the whipped cream into the condensed milk mixture in parts – mixing slowly after each addition. Don’t mix very vigorously here.
10- Once the whipped cream and condensed milk mixture is well combined- add the prepared praline to it. You can reserve some to sprinkle on top while serving.
11- Mix using a spatula until all the praline is well mixed with the ice cream base.
12- Transfer the ice cream to an ice cream container or any container you want you freeze your ice cream in. Freeze for 6-8 hour or preferably overnight.
Serve butterscotch ice cream in cone or cup, you can sprinkle some of the reserved praline on top for extra crunch!
Tips & Notes
- The butterscotch ice cream that we get it India is light yellow in color and that’s why I added little food color in here. It’s completely optional, the ice cream tastes awesome with or without the color!
- I used only 75% condensed milk here (3/4 of the 14 oz condensed milk). You can very well add the entire can. Because we also add praline to this, I thought of not adding the entire can or it would make the ice cream too sweet for my taste.
- For the praline, you may use only cashews if you want. But don’t skip the cashews here.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
This post has been updated from the recipe archives, first published in November 2014
Indian Butterscotch Ice Cream
Ingredients
For the praline
- 1/2 cup granulated white sugar
- 1/8 cup cashews chopped, raw & unsalted
- 1/8 cup almonds chopped, raw & unsalted
Ice Cream
- 2 cups heavy cream 16 oz
- 10.5 oz condensed milk 3/4 th of a 14 oz can of condensed milk, you may use full can based on sweetness preference
- 3 tablespoons milk powder I used NIDO nestle milk powder
- 1 teaspoon indian butterscotch essence you may add an extra 1/4 teaspoon as per taste
- drop yellow food color optional
Instructions
Make the praline
- Before you start, chop the cashews and almonds and keep them ready to go.Add sugar to a wide pan on medium-low heat. Don't stir it, at first the sugar will get clumpy.But eventually it will melt completely and become smooth.
- As soon as sugar melts and caramelizes (light golden in color), add the nuts to it. Stir to combine the nuts. Be very careful here, the caramelized sugar is very hot. Also sugar can burn very quickly once it's melted so as soon as it caramelizes, stir in the nuts and remove from heat.Transfer the sugar nut mixture onto a parchment paper and let it cool down. You can also use a any bowl/plate here but make sure to grease it well before pouring the sugar mix into it. Let it cool and solidify completely.
- Once the sugar-nut mixture is completely set and hard, break it into few pieces and transfer it to a food processor. Pulse few times until you get a powder with some coarse pieces. Don't turn this into a fine powder, you want some big chunks of praline for texture. Set the praline aside.
Make the ice cream
- Now take the mixing bowl of your stand mixer (or any bowl in which you are going to beat the cream) and keep it in the refrigerator along with the whisk attachment for 20 to 30 minutes. Then take out and add heavy cream to it. Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream until it forms soft peaks. Set aside.
- To a large bowl, add 3/4 of a 14 oz. can of condensed milk, milk powder and Indian butterscotch essence. Mix until everything is well combined. You can also add a drop of yellow food color here if you want.
- Now add some of the whipped cream into the condensed milk mixture and fold it slowly using a spatula.
- Add all the whipped cream into the condensed milk mixture in parts – mixing slowly after each addition. Don't mix very vigorously here.
- Once the whipped cream and condensed milk mixture is well combined- add the prepared praline to it. You can reserve some to sprinkle on top while serving. Mix using a spatula until all the praline is well mixed with the ice cream base.
- Transfer the ice cream to an ice cream container or any container you want you freeze your ice cream in. Freeze for 6 to 8 hours or preferably overnight.
- Serve butterscotch ice cream in cone or cup, you can sprinkle some of the reserved praline on top for extra crunch!
Notes
- The butterscotch ice cream that we get it India is light yellow in color and that’s why I added little food color in here. It’s completely optional, the ice cream tastes awesome with or without the color!
- I used only 75% condensed milk here (3/4 of the 14 oz condensed milk). You can very well add the entire can. Because we also add praline to this, I thought of not adding the entire can or it would make the ice cream too sweet for my taste.
- For the praline, you may use only cashews if you want. But don’t skip the cashews here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe recently at our party, and it was a huge hit. Super easy to put together.
I live in Delaware, dont we get the Indian Butterscotch flavour here in US?
we get it at Indian grocery store at times, else look online. For this recipe, you need it!
I finally tried this ice cream recipe after finding the essence at the Indian grocery.The recipe is spot on as always.Thank you once again.
Hi Manali,
I have been making this from 4ish years now. Hands down the best recipe and easy too! I keep my stash of the essence to whip up this ice cream anytime we feel like it.
Thank you for such great content!
Avanti
so glad to hear that Avanti!
Hi Manali,
I really couldnt find the butterscotch essence. I bought the Voila brand ” Ice Cream” essence though. Would that work? I understand that you stressed on Butterscotch but hard to find here.
I stress on it because it’s key else you won’t get the same flavor unfortunately. try buying from here, I have bought it from here in the past: https://www.iloveherbal.com/viola-butter-scotch-food-flavor-essence-0-67-fl-oz/
hello Dear . Thank you for the recipe. Can you please let me know that the nut present in readymade butterscotch ice-cream say amul are the same that you mentioned above
sorry I don’t know. You will have to read the ingredient list behind amul ice cream. I am sure there are nuts in there in the praline, cashews are likely. rest I cannot confirm which nuts.
Hi, I’d love to know how the Indian butterscotch essence differs in flavour? I don’t think I can get it here and I’m wondering if I can replicate the flavour somehow. Thanks!
IT has a different flavor, I don’t know how to explain it :)..you can try something like caramel or toffee essence
Hey.
Thank you for the lovely recipe. Is it 475cal for one serving ?
Thank you
it is calculated automatically by a plugin, I just entered that this ice cream serves 5 so it automatically divided the total calories by 5. If you serve all of this to 8, it will be less, this is just an estimate.
Hi Manali, I’m new to your website but I’m glad to have finally found a good websites the with reliable recipes! Is the condensed milk sweetened? Is there any way to use evaporated milk instead?
Thank you and wish you a happy new year!
Hi Jane, happy new year! Yes condensed milk is sweetened, that’s the sugar in the recipe. And you can’t use evaporated milk here since this is a no-churn ice cream whose base is made with heavy cream and condensed milk. Maybe for a custard based ice cream which you use in an ice cream machine, there you can use evaporated milk but not here.
It’s been six years since you posted this recipe. Any chance the Indian butterscotch flavor is available in US? Maybe any online store and brand you could recommend?
If there was an online link, I would have gladly shared it :). I haven’t had much luck either, except once I have found it an my local Indian grocery store, brand was “flying bird”. Rest, I always get it from India.
Made this several times over last two months and will be making again! Thank you so much for the recipe it’s perfect! I followed it exactly, except, I skipped milk powder. It’s still very good, very easy, and tastes better (Creamier, flavorful) than store bought in India !
Can you please tell me how to make butterscotch essence?
Sorry I don’t have a recipe for that..I just buy it from store..
Thank U..Manali butterscotch is my favorite flavor of ice cream.When it melts in my mouth,of course that is the time when I can taste this flavor i feel sweeter and yummier nothing than it.Jaipur is famous tourist place,To know jaipur famous ice cream parlours click below link:
Hi Manali:
Is there a substitute for the milk powder can I use more cream as I dont want to buy a whole bag of milk powder for just this recipe.
Hmm I would say skip it!
Awesome Manali….which milk powder you prefer to use here in US?
Anshika, for this recipe I used the dried milk that we get at all grocery stores..I think it was the non fat dry milk that I got from Safeway. You can use the milk powder from Indian store as well.
A lovely photos.. tempting.. I would definitely try this..
Hi Manali,
We were in India for the winter break and my kids fell in love with this flavor so I decided to try and make it at home. Thank you the excellent recipe. I followed it verbatim and it turned out perfect.
Welcome Shikha! Glad to hear that!
Great recipe, What type of container is best to set the ice cream with out getting ice on top?
Sheetal you can use one of these http://www.surlatable.com/product/PRO-2460392/Sur+La+Table+Ice+Cream+Tub works well!
Hi im new to ur blog loved the recipe. Can i use butterscotch sauce instead of essence. I have seen the recipe made with brown sugar, butter and heavy cream. Please do suggest. Thanks.
Hi Reddy! Butterscotch sauce would not work. You want to make Indian style butterscotch ice cream and for that you need Indian butterscotch essence. The butterscotch sauce that is made in the US is not similar in taste to the butterscotch taste we are used to in India. So that won’t work in this recipe!
Thanks for quick reply you saved my time and effort. Planned on making this weekend with sauce.
Saw the below butterscotch essence in amazon is that same as what you used
https://www.amazon.com/Butterscotch-Extract-Natural-Flavor-Blend/dp/B004XWBWGC
No that is the American butterscotch essence, will taste different. You can find the Indian butterscotch essence at Indian grocery stores. Most of them have this by the company “Flying Bird” http://bagathome.com/branded-food/baking-dessert-items/flying-bird-butterscotch-essence-20-ml.html Hope this helps!
Wow super fast reply love it. Will definitely try. Thanks
No problem! 🙂
Hi Manali, can you also share a recipe of butterscotch cake. I miss that alot. From past 2 days I became addicted to your site. Pinned lot of ur recipes.
I will definitely try to do that! 🙂
Hi Manali,
This icecream looks YUMMY! I tried it today using “Heavy Whipping Cream” i bought in the local grocery store. But when i tried to beat it using a handheld mixer, i did not notice any “peaks” in the cream. It became frothy but i definitely did not see peaks on the surface like your photos shows. Am i using the wrong type of cream? It was not “whipped cream” that you find in the freezer section, but was alongside milk, half-n-half in the refrigerated section. Any help would be much appreciated ?
Hi Shalini! You got the right cream, you need heavy whipping cream for this recipe. Looks like you stopped too soon, the cream froths first and then forms peaks after a while. Place your hand mixer and the bowl in which you are going to beat the cream in the refrigerator for 30 minutes and then try again. Hand mixers take a little time before peaks form so you just had to keep going. I hope that helps!
Ok, got it. Will remember this for the next time. Thanks for posting this recipe for all those who remember and crave vadilal and dishaw’s butterscotch icecream?
Hey I was trying soo hard to find Indian butterscotch ice cream recipe and luckily I found ur blog….yaayyy!!! Thank u so much for this post….I’ve never made ice cream before n wanted to use the ice cream machine to make it….so after making the complete mixture can i use the machine to churn it? Or Is there any change to b made to d recipe to use d ice cream maker?…I’m a complete beginner in cooking…thanks 🙂
I can’t find heavy cream at my place can I use fresh cream instead if yea then what quantity should I use?
fresh cream won’t give you the same creaminess…for ice creams it’s best to use a cream with at least 35% fat. You can use fresh cream if you want, but the ice cream might not turn creamy. The quantity would remain same!
Hey Tasa! Yes you can use your ice cream machine. In that case, don’t whip the cream, mix everything together, chill the mixture and then make ice cream according to the instructions given on your ice cream maker. Add the praline crunch during the last 5 minutes of churning. Hope that helps 🙂
Thank u 🙂
Welcome! 🙂 Hope it turns out well! Let me know!
Can you make the icecream with only milk sugar and chocolate please
Hi Ishani! This is ice cream so you would need the cream! If you make it with milk only, it won’t be creamy at all.
Hi Manali, this recipe is exactly what I was looking for. Can Condensed milk be substituted with castor/granulated sugar/icing sugar? If yes then how much sugar should be enough? Thanks a ton
Hi Debasree, yes you can definitely use granulated white sugar in place. Try around 2/3 – 3/4 cup of sugar!
Hey Manali,
Congratulations for the big achievement! Many more to come 🙂 This is really easy recipe and the way you explained, I’m certainly going to give it a try. Pinning it on my to do list.
Hi manali. Excellent write up. Really like to read ur recipes. Ur butter Scotch ice cream recipe is superb . will definitely try it. Do you preffer adding GSM POWDER and cornflour to the ice cream. I have read some where.
Hi Sonali, I don’t think it’s required at all in this method. The ice cream would turn out just fine, just make sure you use heavy cream and not any low fat cream. The fat content should at least be 35%!
Great recipe! How about using whipping cream directly instead of using heavy cream and whisking it? Will it come out the same?
Hello Sarah, I am sorry I didn’t get you. Whipping cream and heavy cream (or heavy whipping cream) are one and the same thing. You mean the whipped topping that we get like Cool Whip? where the cream is already whipped? I won’t recommend that, they add lot of things to stabilize it and it won’t give the same result.
Hi Manali,
The Recipe looks interesting, would like to try it. But I’m not clear about the Point 1(whisk attachment in the refrigerator for 20-30 minutes. Take out and add heavy cream to it) Please elaborate.
Hi Nisha! When we whip the cream, it whips easily if the mixing bowl and the attachment with which we will whip the cream is COLD. So before whipping the cream, we put the bowl to which we will add the cream and the whisk attachment with which we will beat the cream inside the refrigerator for around 20 minutes. Once the bowl and the whisk are chilled, take them out, add the chilled cream to the chilled bowl and whip. Hope that helps.
Hi Manali,
Congrats on the 200th post. Can you tell me where did you buy the butterscotch essence in India?
Hey Rajani! Thanks 🙂 Actually I didn’t purchase it straight away..I mean I got it from some one else! I think she told me that it’s available in INA market in Delhi, that’s where she got it from! Hope that helps!
I have been looking for a recipe for Indian Butterscotch ice cream for ages! I loved Amul’s butterscotch ice cream growing up in India. I will definitely give this a try. Do check out my food blog as well. Congrats on your 200th post!
I hope you do! Thank you!
When are you making it again?
anytime 😉
Hi dear, I’m planning to make this ice cream in my ice cream maker.
Do you think it will turn out good? Should I whip the double cream when using a ice cream maker?
I usually skip whipping the cream part, is it necessary?
Please respond,
I’ll be waiting
Vrinda
Hi Vrinda! If you are using an ice cream maker, then I don’t think you need to whip the cream. It should work just fine like that! Let me know how the ice cream turns out 🙂
Thanks for your reply Manali. I will surely tell you how it turned out.
Manali, ice cream turned out fab. I made it last night and I tasted some from the ice cream maker.
I have a party on Saturday and I got waffle cones too 😉
I made it on my in laws request, usually I make sorbets or chocolatey stuff only 🙂 thanks to your superb recipe!
So glad to hear that Vrinda!! 🙂 Thanks for the feedback!
I love butterscotch too..Soon i have to try it .Gorgeous clicks as usual manali.Hearty congratulations on your 200 the post.One small request,Can you move the share button somewhere ?may be on top? that would be perfect.
Thanks Sathya! and request noted 🙂
Hi Manali,
This looks drooling! As you are in USA, you must have heard about Jello Butterscotch flavor pudding too. I want to know instead of essence which we don’t get it get here in States, can we add this Jello Mix in the Cream and Condensed milk mixture ? Would that be okay or how it will go? Any idea or rough idea?
Awaiting for the quick reply as I want to make it for my upcoming potluck.
Thanks!
Sandesh
Hi Sandesh! Unfortunately I have never tried the Butterscotch flavor pudding here in US! Sorry! But you can give it a try…with the caramelized sugar and nuts the ice cream might just taste close to the Indian Butterscotch with the Jello pudding too! I think it will work, give it a shot and let me know how it turns out!
Thank you Kristi, you have always been so encouraging! hugs!
Thank you dear! 🙂 Yes yes it was exactly like Nirula’s butterscotch! 😀
Thank you Jen! 🙂
Thanks Karishma for the support!
Thank you Angie! 🙂
Thank you so much Kelly for always being so sweet and supportive! 🙂
Thank you so much Ceara! You are so sweet! Have a wonderful Thanksgiving!
Thank you Sarah for the support! It has been great knowing you too!
Congratulations Manali. It was the first time I read your blog n really loved it.
Thank you so much Shalini for your support, means so much! 🙂
Congrats Manali and loved your 200th Recipe will surely try it…:)
Thanks Shipra for the support! 🙂
Thank you Mira!
This sounds like such a great ice cream idea! CONGRATS on reaching 200 posts, what a great achievement!! Keep doing what you do – making amazing food!
Thank you Jessica for the encouragement!
Thank you Stacey! Thanks for the encouraging words 🙂
Thanks Dannii!
Congrats Manali! What an achievement! Blogging is hard work, but so fun 🙂 This ice-cream looks beautiful, and worthy for your celebration!
Thank you so much Emma! 🙂 Yes blogging is lot of hard work but it’s fun..I love it!
Hi Manali good ice cream
please say how to make butterscotch essence at home please please…..!?
sorry I don’t know. I have always bought butterscotch essence from store.