Skip to main content

Homemade Eggless Butterscotch Ice Cream Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Butterscotch ice cream

Butterscotch ice cream

Summer is here, and what better way is there to cool down than to have some delightful, comforting, and mood-uplifting ice cream.

This homemade butterscotch ice cream has neither eggs nor custard powder, and you also do not need an ice cream maker. It's creamy and delicious with a homemade caramel crunch.

I recommend making this recipe with mishri, which is a type of rock sugar that is used in Indian cuisine. If you cannot find mishri, however, you may substitute with regular sugar.

So let's get on with this quick and super easy recipe.

Cook Time

Prep timeCook timeReady inYields

5 min

30 min

35 min

4 servings


  • 1/2 cup mishri (Indian rock sugar), or substitute regular sugar
  • 2-3 tbsp water
  • 1 cup full-fat cream, chilled
  • 1/2 cup condensed milk, chilled
  • 1 tsp butterscotch essence
  • 1 pinch yellow food-grade color, mixed in 1 tsp milk


  1. Set a pot on low heat. Add in the mishri and water. Keep stirring until the mishri dissolves and then caramelizes to medium brown color. Transfer it onto a plate and allow it to cool. Once it has completely cooled, coarsely grind it and set aside.
  2. Whip the cream until it attains a soft peak consistency. Add in the condensed milk, color, and butterscotch essence. Whip again until it thickens.
  3. Fold in the coarsely ground and caramelized mishri. Save a little for garnish.
  4. Transfer the ice cream mixture to an airtight container and keep in the freezer for 7-8 hours (or overnight) to set.
  5. Scoop out the ice cream, garnish with some caramelized sugar and serve.

Homemade Eggless Butterscotch Ice Cream Recipe

© 2019 Rajan Singh Jolly