📋Butter Tart Ice Cream Recipe (no churn)
This No Churn 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 quick and easy to make at home (NO ice cream maker required)!
Servings 10 servings
Calories 551kcal
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
Expert Recipe Tips:
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
Nutrition
Calories: 551kcal | Carbohydrates: 68g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 83mg | Potassium: 380mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1188IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 1mg
