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Butterscotch Ice cream recipe with praline

Butterscotch ice cream is delicious and very popular in India. The crunch in this ice cream makes it so popular and tasty, which comes with the addition of praline.

This butterscotch ice cream is smooth, creamy with the right amount of sweetness and of course with lots of crunchy praline in every bite. It cannot get better than this!

In this post, I am going to show you how to make both praline and butterscotch ice cream from scratch.

Praline is gorgeous shards of caramel candy folded into your favorite desserts like ice creams and fudges.

To make this ice cream you will need heavy cream. I know in India we do not get it easily and the one we get (Amul) isn’t heavy cream. However, you will be able to find it in stores that keep exported stuff and recently I have heard that Amul has also started making heavy cream. So please do use heavy cream for this recipe.

Heavy cream, when whipped into ice cream, will give you smooth cloud like feel in your mouth when you take a bite.

Butterscotch ice cream with praline

** 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!

see the texture up close in the below pictures.

Butterscotch ice cream texture
Butterscotch ice cream texture
Butterscotch ice cream texture
Butterscotch ice cream texture

Let’s see how to make butterscotch ice cream

Butterscotch Ice cream recipe with praline

Recipe by Syed AsmaCourse: DessertsCuisine: GlobalDifficulty: Easy


Prep time


Freezing time


Total time



Indian Butterscotch Ice Cream with crunchy praline. No ice cream machine, no churn and no eggs!


  • For the praline
  • 1/4th cup Sugar

  • 1 tbsp Butter

  • 2 tbsp cashew nuts, chopped

  • For Butterscotch Ice cream
  • 450 ml Whipping cream – chilled (2 cups)

  • 400 ml Sweetened condensed milk – chilled

  • 2 tsp Butterscotch essence ( depends on flavor, add as required)

  • Yellow food color, as required (Optional)


  • Making Praline
  • Crush a few cashew nuts coarsely in a mortar pestle. You can also chop them. Keep aside.
  • Now, add 1/4th cup sugar to a heavy bottomed pan on medium flame.
  • As soon as the sugar melts and starts to caramalize, reduce the flame to low and add a tbsp of butter.
  • As the butter is melting, add 2 tbsp of chopped cashew nuts ( or any other nuts of your choice).
  • Mix everything well and switch off the flame now.
  • Pour this praline mixture on a plate lined with parchment paper or butter paper. (You can also use a plate on which some butter or oil (neutral tasting) has been spread.)
  • Let it cool down. It hardens as it cools. (20 minutes)
  • Place this cooled brittle in a zip lock bag and crush to pieces using a rolling pin. Alternatively, you can also use mortar and pestle to crush. Do not make it into a fine powder.
  • Butterscotch Ice cream
  • Keep the mixing bowl and whisk attachment of your hand mixer or stand mixer in the refrigerator for 20-30 minutes. You can also put them in freezer for about 10 minutes.
  • Take a bowl and make an ice bed by putting ice cubes into the bowl.
  • Now, place refrigerated mixing bowl on the ice bed.
  • Add 450 ml chilled whipping cream and whisk using a hand mixer or a stand mixer or even a good old whisk.
  • Whisk the cream until stiff peaks form.
  • Now, add 400 ml sweetened condensed milk and whisk until everything is mixed well.
  • Add 1 – 2 tsp of butterscotch essence. And again whisk until everything is mixed well.
  • Add yellow food color as required or you can totally skip adding color.
  • Whisk on low speed or mix the color into ice cream using a spatula.
  • Once everything is mixed well, add 1/3rd of the praline we made. Mix the praline well with ice cream.
  • Transfer the ice cream into an air tight container and dab to make sure there are no air bubbles and close the lid.
  • Freeze for a minimum of 8 hours or overnight.
  • After 8 hours or the next day, viola the ice cream is ready.
  • Scoop some ice cream and garnish with praline if you wish.

Recipe Video


  • 1. When stored in an air tight container in freezer, the ice cream stays good for up to 6 weeks to 2 months.
  • 2. Keep the condensed milk in the refrigerator to keep cold until we whip the cream.
  • 3. Refrigeration of mixing bowl and whisk attachment is necessary if you live in a hot place.
  • 4. Please watch the video for clearer understanding.
butterscotch ice cream
Butterscotch ice cream

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