This No Churn Butter Tart Ice Cream 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)!
Prep: Bake mini tart shells, as per directions on package (usually 10-12 minutes). set aside to cool.
In small saucepan on stovetop, add vanilla and butter. Melt over medium-low.
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 med-low heat for about 10 minutes. It should be the consistency of gravy.
Remove 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 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
*Please see post contents for important recipe information, tips and substitutions!Note: 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.
Nutrition Facts
📋Butter Tart Ice Cream Recipe (no churn)
Amount Per Serving
Calories 551Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g119%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 98mg33%
Sodium 83mg4%
Potassium 380mg11%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 56g62%
Protein 6g12%
Vitamin A 1188IU24%
Vitamin C 2mg2%
Calcium 192mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.