Go Back
+ servings
Butterscotch Ice Cream (No Churn)

Butterscotch Ice Cream (No Churn)

Creamy butterscotch ice cream made with only 5 ingredients and no machine required!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Calories 244kcal
Author Tiffany


  • 3 cups half and half (regular or fat free)
  • 1 cup heavy cream
  • 1 ½ cups sugar
  • 1 1-ounce package vanilla pudding (dry, not prepared)
  • 1 1-ounce package butterscotch pudding (dry, not prepared)


  • Whisk together half and half, heavy cream, and sugar until sugar is dissolved.
  • Add vanilla pudding powder, and butterscotch pudding powder and mix until smooth.
  • Pour ice cream mixture into 1 or 2 medium-large shallow containers. Freeze 6-8 hours until solid. Serve with caramel sauce or butterscotch sauce if desired.


Store in airtight container in freezer up to two weeks. 


Calories: 244kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 34mg | Potassium: 94mg | Fiber: 1g | Sugar: 25g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg