(No Churn)
Cookie Butterscotch Swirl
Ice Cream
This 3-ingredient base is the easiest way to whip together creamy, fluffy ice cream without a machine. Add in cookies, a butterscotch swirl, and mini peanut butter cups for a unique flavor twist!
July 24, 2020
Recently, we were celebrating our wedding anniversary and I decided to make a special summery dessert. Andy, especially, loves ice cream, so I thought I’d try out a no-churn recipe since we didn’t have a machine. It turned out so well, especially with my mix-ins of crushed cookies, mini peanut butter cups, and the butterscotch swirl — and I know I’ll be making another variety soon.
I really enjoyed using Trader Joe’s Brownie Crisps for this recipe. They are gluten free, full of rich chocolate flavor without being too sweet, and they’re very crispy. Perfect addition to ice cream! Of course, there’s always the option to just make the simpler vanilla ice cream and add these, plus the butterscotch swirl, as a topping.
How to Make It
First, melt the butterscotch chips in the microwave for 15-30 seconds. I added just a splash of the heavy whipping cream (used for the next step) so that the mixture wasn’t too thick and would create a better swirl. You may not need this step. Let the butterscotch swirl cool while preparing the rest.
When crushing the cookies, make sure you have big chunks as well as little crumbs. The cookies will soften quite a bit while they freeze.
Whip the Cream, Add toppings
Whip the heavy whipping cream until stiff peaks form. In a separate bowl, stir together the vanilla, condensed milk, cookies, and peanut butter cups.
Gently add the whipped cream to the other mixture, being careful to keep it aerated and fluffy.
Finally, slowly drizzle in the cooled butterscotch mixture and give it a gentle stir to incorporate a nice swirl throughout.
Transfer to pan and Freeze
Once I transferred it to my bread pan, I swirled the ice cream again to make sure the toppings were evenly mixed in. My peanut butter cups still sank to the bottom since the ice cream is so light at first. I didn’t mind the surprise at the bottom of the pan! But if you want to avoid this, let the ice cream freeze for 3-4 hours, and then gently stir in any heavier toppings so they stay in place.
Let it freeze for at least 6 hours, or overnight. We dug in after 5 1/2 hours. The edges were frozen, but the middle was still soft. It was more like a soft-serve ice cream at this point.
The next day it was much more like a hard-packed ice cream, which I preferred.
The result is creamy and decadent, but still has fluffiness from whipping the cream. Hang on while I go dream up my next flavor combinations… Enjoy!
(No-Churn) Cookie Butterscotch Swirl Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 1/2 cup crushed gluten free cookies
- 1/4 cup butterscotch chips
- 1/4 cup mini peanut butter cups
Instructions
- Melt the butterscotch chips in the microwave for 15-30 seconds. Stir vigorously. Add a splash of the heavy whipping cream to reach desired consistency. Let cool.
- In a large bowl, whip the heavy whipping cream until stiff peaks form.
- In a separate bowl, mix together vanilla and sweetened condensed milk. Fold in the cookies and peanut butter cups.
- Gently fold the whipped cream into the milk/cookie mixture, being careful not to knock out the air and to keep it light and fluffy.
- Slowly drizzle the cooled butterscotch mixture into the ice cream to incorporate the swirl throughout.
- Transfer the mixture to an 8×5-inch loaf pan, or other insulated container. Freeze for 6-8 hours, or overnight.
Notes
- I love using Trader Joe's Brownie Crisps, but other gluten free chocolate cookies would work as well.