Chocolate cake butterscotch ice cream

A creamy homemade chocolate cake butterscotch ice cream recipe. Does this name throw you off? I bet you are thinking it is chocolate cake ala butterscotch ice cream. Well you would be wrong. This is butterscotch ice cream with chocolate cake crumbled INTO the ice cream recipe. Now wipe that drool from your face and get ready to make this and shovel it in your face.

How do you come up with ice cream recipes?

Most often, I come up with homemade ice cream recipes while laying in bed thinking about ice cream and wishing I was eating it. This recipe, however, is not an original thought of mine...I first saw this idea on another blog, Playful Cooking. It sounded super interesting to me, mostly because I am obsessed with butterscotch in baked good like banana bread and pie.

But also because I always have a bit of cake sitting in my freezer. When I make ice cream cakes for my kids' birthdays, I use super thin layers of cake with the ice cream, and I freeze whatever I don't use. This chocolate cake butterscotch ice cream recipe idea was for real a genius way to use up some cake.

So I decided to create my own recipe, using a homemade butterscotch sauce in the ice cream base.

Is butterscotch and caramel the same thing?

Nope. Butterscotch is brown sugar cooked and caramelized with butter, salt, cream and vanilla. Caramel is made by caramelizing white sugar with a bit of water and then adding butter, cream and salt. Similar, but butterscotch definitely has a deeper flavor and you can tell the difference immediately. I am a fan of both, but I will pick butterscotch every time. It is less sickeningly sweet to me and it makes the greatest pudding/custard you can ever imagine.

How do you make homemade ice cream?

There's three ways to make ice cream if you include no-churn, which I am...

French-style ice cream, which is exactly what this recipe is. A custard-base made with sugar, egg yolks, milk, and cream. This is a great base that I use for a lot of ice creams, like my peanut butter fudge swirl ice cream recipe. And while this considered a french technique for making ice cream, this is largely what you will find included in all ice cream recipes.

Then there is something called Philadelphia-style ice cream, and eggless ice cream recipe, and what I use for this coconut dulce de leche ice cream. A really delicious thing and so simple that to be honest, I thought it was gonna suck. I mean, basically you just heat up heavy cream (some recipes call for milk as well) with sugar until the sugar dissolves and then chill it before putting into the machine.

Last would be no-churn, which is by far the simplest of all ice cream recipes, using sweetened condensed milk, folded with whipped heavy cream and best of all, no ice cream maker. This no-churn blueberry lavender ice cream recipe couldn't be easier.

Ingredients

For the French-style ice cream base

• Heavy cream
• Whole milk, the more fat and less water the better, you'll end up with less ice crystals
• Egg yolks, cause this is a French-style custard base ice cream recipe.

For the butterscotch

• Dark brown sugar
• Butter
• Cream
• Vanilla
• Salt

And last but not least....

• Some crumbled chocolate cake. I mean, this is a chocolate cake butterscotch ice cream...ya need cake! Make a boxed mix chocolate cake, make a homemade chocolate cake, or save scraps from multiple chocolate cakes. Just have it on hand and crumble it up.

Tips for success

• Make sure everything is super cold. When the instructions say chill at least eight hours or overnight, I mean it. If it isn't as cold as it can get without freezing, it won't be voluminous or smooth, and it definitely won't churn as nicely.
• Also make sure the cake crumbles are also cold or already frozen
• This does require an ice cream maker. Don't have one and don't know where to start? Don't worry, read this, where I talk all about ice cream makers and why you should have one.

Chocolate Cake butterscotch ice cream

A sweet and creamy chocolate cake butterscotch ice cream recipe with chocolate cake crumbled INTO the ice cream recipe.

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Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Chill: 8 hours hours

Total Time: 9 hours hours 15 minutes minutes

Course: Dessert

Cuisine: American

Keyword: butterscotch, butterscotch ice cream, French-style ice cream, homemade ice cream, ice cream, ice cream recipe

Servings: 10 people

506

Author: Katie Beck

Equipment

• Ice cream maker

Ingredients

For the butterscotch

• ¼ cup butter
• ½ cup dark brown sugar
• ½ cup heavy cream
• 1 ½ teaspoon kosher salt
• 1 tablespoon vanilla extract

For the ice cream base

• 6 egg yolks
• 2 cups heavy cream
• 1 cup whole milk

For the cake crumbles

• 1 ½ cups chocolate cake unfrosted and crumbled

Instructions

For the butterscotch

• Stir brown sugar and butter in a saucepan on medium heat until butter is melted, sugar is dissolved, and mixture is bubbles, about five minutes. Whisk in ½ cup heavy cream until smooth; remove butterscotch mixture from heat and whisk in the vanilla.

For the ice cream base

• In a saucepan, combine the 2 cups heavy cream and the whole milk and bring to a simmer. In a separate bowl whisk the egg yolks together.
• Slowly, while whisking the entire time, pour about a cup of the steaming cream mixture into the egg yolks (called tempering). Whisk the egg mixture back into saucepan with the rest of the cream. Put saucepan back onto the stove and continue whisking over low hear until the mixture begins to thicken, which will take about 3-4 minutes. They always say "til it coats the back of a spoon," but more importantly do not let it bubble - it will become pudding/custard.
• Pour through a strainer (if you think it needs to, sometimes I do this and sometimes I don't) into a bowl and whisk in the butterscotch. Cool the mixture to room temperature. Cover and refrigerate at least 8 hours or overnight - I always do overnight.
• Churn in an ice cream maker according to the instructions on your ice cream maker. When the ice cream is about 95% done - it will look like loose soft serve, take the cake and crumble it into the ice cream and continue to churn until it is mixed through. Put ice cream into freezable container and into the freezer for at least four hours to firm up before you enjoy a gigantic scoop.

Notes

Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 minutes before scooping.

Nutrition

Calories: 156kcal | Carbohydrates: 14g | Fat: 10g

Tried this recipe?Let us know how it was!