(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!
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.