🍨 No Churn Butterbeer Ice Cream Recipe
This easy No Churn Butterbeer Ice Cream is made with a few simple ingredients, without an ice cream maker and tastes just like the Butterbeer flavored soft serve ice cream at the Calgary Stampede!
Servings 8 servings
Calories 379kcal
Ingredients
No Churn Ice Cream
- 300 ml -can of sweetened condensed milk *about 10 oz
- 2 ½ cups whipping cream * I use heavy whipping cream- 36%
- ¼ teaspoon butter extract
- 1 teaspoon vanilla extract
- ¼ teaspoon rum extract
- 1 teaspoon caramel extract
- ⅛ teaspoon salt
Topping
- 1 tablespoon butterscotch sundae topping/butterscotch syrup
- maraschino cherry (optional)
- more whipping cream (optional)
Instructions
No Churn Ice Cream
- In a separate, medium sized bowl whisk the condensed milk, vanilla , butter, caramel and rum extracts and salt.
- In the bowl of a stand mixer (or using a hand held mixer) whip 2 ½ cups whipping cream/heavy cream until stiff peaks form
- Gently fold the condensed milk mixture into the whipped cream and stir just until completely incorporated. * You don’t want to over mix, but you need to be sure it’s completely mixed in.
- Pour mixture into a 9’×5’ loaf pan (or you can use another large container with a lid.) Smooth with a spatula and cover tightly with plastic wrap (*I use Glad Press n' Seal)
- Place ice cream in freezer and freeze until solid, about 8-12 hours. * I freeze it overnight
Topping
- Drizzle butterscoth sundae sauce/butterscotch syrup over the top of the ice cream. Serve with additional whipped cream, a butterscotch swirl and a maraschino cherry, if desired.
Notes
*See post content for important recipe information and tips!
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Nutrition
Calories: 379kcal | Carbohydrates: 23g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 112mg | Potassium: 195mg | Sugar: 21g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg
