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37Total Time
25Prep Time
12Bake Time

Butterscotch Ice Cream

1 Reviews

  • Gluten Free
  • Nut Free
  • Vegetarian

About the bake

The rich intense flavour of the dark muscovado sugar in this recipe gives this smooth creamy butterscotch ice cream the deliciously indulgent taste of toffee. Serve as a special dessert at your next dinner party or simply in a cone whilst soaking up the summer sun in the garden.

37Total Time
25Prep Time
12Bake Time


  1. Step 1:

    Place the sugar in a mixing bowl and break up the lumps with a spoon.

  2. Step 2:

    Pour in the evaporated milk and whisk with an electric mixer until the mixture is thick and leave a trail when the whisk is lifted.

  3. Step 3:

    In a separate bowl whisk the cream until thick but not stiff. Wash the beaters and in a grease free bowl whisk the egg white until stiff. Fold the cream into the sugar mixture until incorporate, and then gently fold in the egg white.

  4. Step 4:

    Pour the mixture into a freezer proof container. Cover and freeze overnight. Transfer to the refrigerator about 10 minutes before serving.

  5. Step 5:

    Serve in a waffle cone with a sprinkling of fudge pieces


    • 150g Unrefined dark muscovado sugar
    • 410g Evaporated milk
    • 150ml Double cream
    • 1 Egg white(s) (free range)
    •  Fudge pieces (to decorate)
    •  Waffle cones

Nutritional Information

per 115g
  • 323cal Energy
  • 18g Fat
  • 11g of which Saturates
  • 33g Carbohydrates
  • 33g of which Sugars
  • 6.7g Protein
  • 0.39g Salt

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