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chocolate cake butterscotch ice cream scoops on a cone with chocolate cake sprinkled around.
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Chocolate Cake butterscotch ice cream

A sweet and creamy chocolate cake butterscotch ice cream recipe with chocolate cake crumbled INTO the ice cream recipe.
Course Dessert
Cuisine American
Keyword butterscotch, butterscotch ice cream, French-style ice cream, homemade ice cream, ice cream, ice cream recipe
Prep Time 45 minutes
Cook Time 30 minutes
Chill 8 hours
Total Time 9 hours 15 minutes
Servings 10 people
Calories 156kcal
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