This Butter Tart Ice Cream is made with butter tart filling and mini tart shells and tastes exactly like butter tarts! It's really like eating a butter tart in ice cream form. It's also a no churn recipe that's simple to make at home (NO ice cream maker required)!
Butter tarts are popular any time of the year, especially in Canada, but butter tart ice cream is most popular during the summer. It's the perfect dessert for your Canada Day celebrations! This recipe was inspired by my love of butter tarts, but I used the same filling I use for my Butter tart thumbprint cookies. And if you're not sure what to do with leftover butter tart filling, this is the perfect recipe!
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In fact, I love butter tarts so much that in addition to cookies, I have also created a butter tart cake and butter tart waffles!
🥘Ingredient Notes
Most butter tart ice cream recipes I have come across don't taste butter tart enough for me. They either simply use chopped-up butter tarts or a caramel swirl. This recipe uses a special butter tart filling that I created for my butter tart cookies, based on my Grandma's butter tart filling. This Butter Tart Ice Cream has just the right amount of sweetness, for someone with or without a sweet tooth.
You will need the following ingredients for this recipe:
- Whipping cream (aka heavy cream). Be sure to use 33-36% fat.
- Unsalted butter. I prefer to use unsalted butter in my recipes because it allows me to control the salt. The salt content in salted butter varies by brand.
- Butter Tart Shells. I recommend you use a name-brand tart shell such as Tenderflake, and do not use No Name. I tried them once, and they were excessively salty.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Raisins - you can use regular pecans or praline pecans instead of raisins, if you prefer (but I recommend toasting plain pecans before adding them to the ice cream)
- Tart Shells - you can make your own or use a store-bought tart shell. You could also use leftover pastry.
- Butter- you can use salted butter for this recipe if you prefer
- Ice cream sandwich - you could also make this into a butter tart ice cream sandwich by putting the ice cream between 2 graham crackers
🔪Step-by-Step: How to Make Butter Tart Ice Cream
Prep: Bake mini tart shells as per package directions (about 10-12 minutes) and cool.
In small pot on stove top, add vanilla and butter. Melt over medium-low heat.
*If you are using leftover butter tart filling, skip to step #6
In a separate bowl, combine egg, and brown sugar.
Add egg and brown sugar mixture to warm butter and vanilla mixture and simmer on low, then add vinegar and cornstarch.
Keep whisking until thickened on low to medium heat for about 10 minutes. It should be the consistency of gravy.
Remove butter tart filling from heat and add raisins. Set aside to cool.
In a large bowl, beat whipping cream to stiff peaks.
Gently fold in condensed milk.
Stir only until combined.
Break baked mini tart shells into small pieces
Add pastry pieces and butter tart mixture.
Stir until just combined.
Pour ice cream mixture into a 9x5 loaf pan (a square cake pan, or any sealed container), cover, and freeze for at least 8 hours or until solid. *It may need to be frozen longer, depending on how full your freezer is.
*I use Glad Press n' Seal (affiliate link) instead of regular plastic wrap, as it's stronger, and seals better.
Optional Garnish: Chop up 2-3 butter tarts and sprinkle on top (before or after freezing- I put them on after) or serve with a wedge of butter tart (make your own or buy them from the grocery store).
Hint: No churn ice cream melts really FAST, so serve it immediately and return the container to the freezer as soon as you are done serving.
Expert Recipe Tips
- Chill your mixing bowl and beaters before whipping the cream. For best results, place your mixing bowl and beaters in the freezer for 10–15 minutes before whipping. Cold equipment helps the cream whip faster and hold stiff peaks more easily.
- Let the butter tart filling cool completely. Adding warm filling to the whipped cream base can deflate the mixture and lead to an icy or uneven texture. Make sure it’s fully cooled to room temperature before folding it in.
- Toast your nuts (if using) for enhanced flavor. If you're using pecans or walnuts instead of raisins, lightly toast them in a dry pan or oven to bring out their natural oils and deepen the flavor.
- Don’t overmix the final ice cream base. When folding everything together, mix just until combined. Overmixing can knock the air out of the whipped cream and make the ice cream denser and less creamy.
- Use a metal loaf pan for faster freezing. Metal conducts cold more efficiently than glass or plastic, so your ice cream will set faster and more evenly in a metal pan.
- Break tart shells into uneven chunks. A mix of large and small pieces creates better texture contrast — some bites will be soft and custardy, while others will have a buttery crunch.
- Add a pinch of salt to balance sweetness. If you're using very sweet tart shells or extra raisins, a small pinch of sea salt folded into the base can help balance the overall flavor.
- Freeze overnight for best texture. While 8 hours is the minimum, a full overnight freeze will give the creamiest result and help the flavors meld more deeply.
🥗 Meals to serve with Butter tart ice cream
Butter tart ice cream pairs well with just about any meal, but makes an exceptional dessert for a Canada Day BBQ! I love to serve with my Slow Cooker Beef on a Bun, Beer Can Chicken (shown), or my Greek Chicken burgers.
🍽Equipment
You don't need an ice cream machine to make this butter tart ice cream, but you'll need a small pot, a whisk, mixing bowls, and a container to freeze the ice cream. I use a loaf pan, but you could use any type of container. You'll also need an electric mixer (affiliate links)
🌡️Storage
Store leftover ice cream in an airtight container in the freezer. If you are storing this ice cream for longer than a few days, I recommend transferring the ice cream to a sealed plastic container. * you can also store the excess (that won't fit in a loaf pan) in any container. I like to freeze mine in a coffee mug. It can be stored for 2-3 weeks in the freezer.
👪 Serving Size
This creamy ice cream makes 10 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Top Tip
What to do with leftover condensed milk?
If you can only find a 14-oz can of condensed milk, you'll have leftovers, so you can freeze it or use it to make Healthy Butter Chicken, Lemon Chicken Pasta, or Rice Pudding.
❔ Recipe FAQ's
You can substitute tart shells with any kind of flaky pastry, graham cracker crust, or even shortbread cookies for a different texture. Just make sure whatever you use has a buttery quality to echo the classic butter tart flavor.
Any freezer-safe container will work — square baking pans, glass containers, or even a metal cake tin. Just ensure it's covered tightly to prevent freezer burn.
No. Light cream won't whip to stiff peaks, which is essential for creating the right texture in no churn ice cream. Stick with whipping cream or heavy cream (33–36%).
Yes. Chopping up full butter tarts and folding them in before freezing is a great way to intensify the butter tart flavor and add texture. But be aware, this will make the ice cream sweeter.
Butter Tarts are a Canadian favorite, and this Butter Tart Ice Cream is perfect for your Canada Day celebrations. And it's a treat the whole family will love!
And if you're looking for more desserts to celebrate Canada Day, check out this selection!
🍨More No Churn Ice Cream Recipes
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📋Butter Tart Ice Cream Recipe (no churn)
Equipment
Ingredients
- 14 oz - can of sweetened condensed milk
- 3 cups whipping cream (aka heavy cream) *I use 33- 36%)
- 2 ½ teaspoon unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups brown sugar
- 2 whole eggs
- 2 teaspoon vinegar
- 2 teaspoon cornstarch
- 1 cup raisins
- 12 mini tarts shells (baked)
Instructions
- Prep: Bake mini tart shells, as per directions on package (usually 10-12 minutes). set aside to cool.12 mini tarts shells (baked)
- In small saucepan on stovetop, add vanilla and butter. Melt over medium-low.*If you are using leftover butter tart filling, skip to step #62 ½ teaspoon unsalted butter, 1 teaspoon vanilla extract
- In a separate bowl, combine egg, and brown sugar.2 whole eggs, 1 ½ cups brown sugar
- Add egg and brown sugar mixture to warm butter and vanilla mixture and simmer on low, then add vinegar and cornstarch.2 teaspoon vinegar, 2 teaspoon cornstarch
- Keep whisking until thickened on med-low heat for about 10 minutes. It should be the consistency of gravy.
- Remove from heat and add raisins. Set aside to cool.1 cup raisins
- In a large bowl, beat whipping cream to stiff peaks.3 cups whipping cream
- Gently fold in condensed milk.14 oz - can of sweetened condensed milk
- Stir only until combined
- Break apart mini tart shells
- Add tart pieces and gently stir tart chunks and butter tart mixture into whipped cream mixture.
- Stir only until combined.
- Pour into a container ( I like to use a 9X5 loaf container) but you could use any container. Cover with plastic wrap and freeze for at least 8 hours or until solid. *It may need to be frozen longer, depending on how full your freezer is.
Garnish (optional)
- Chop up 2-3 whole butter tarts and sprinkle on top (either before you freeze or after). You can also serve with a wedge of butter tart.
Notes
-
- Chill your mixing bowl and beaters before whipping the cream. For best results, place your mixing bowl and beaters in the freezer for 10–15 minutes before whipping. Cold equipment helps the cream whip faster and hold stiff peaks more easily.
-
- Let the butter tart filling cool completely. Adding warm filling to the whipped cream base can deflate the mixture and lead to icy or uneven texture. Make sure it’s fully cooled to room temperature before folding it in.
-
- Toast your nuts (if using) for enhanced flavor. If you're using pecans or walnuts instead of raisins, lightly toast them in a dry pan or oven to bring out their natural oils and deepen the flavor.
-
- Don’t overmix the final ice cream base. When folding everything together, mix just until combined. Overmixing can knock the air out of the whipped cream and make the ice cream denser and less creamy.
-
- Use a metal loaf pan for faster freezing. Metal conducts cold more efficiently than glass or plastic, so your ice cream will set faster and more evenly in a metal pan.
-
- Break tart shells into uneven chunks. A mix of large and small pieces creates better texture contrast — some bites will be soft and custardy, while others will have a buttery crunch.
-
- Add a pinch of salt to balance sweetness. If you're using very sweet tart shells or extra raisins, a small pinch of sea salt folded into the base can help balance the overall flavor.
-
- Freeze overnight for best texture. While 8 hours is the minimum, a full overnight freeze will give the creamiest result and help the flavors meld more deeply.
Terri Gilson
This No Churn Butter Tart Ice Cream is a dream come true for butter tart lovers like me! The way it captures the exact flavor of a classic butter tart in frozen form is just incredible. This recipe uses a special filling based on my Grandma's butter tarts, so it has that authentic, homemade taste that's often missing in other versions.