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Salted Butterscotch No Churn Ice Cream Recipe

This salted butterscotch no churn ice cream recipe has a unique and tantalizing combination of flavors. The salted butterscotch is enhanced by fresh berries! Recipe courtesy Matt of Plating Pixels.

Servings: 16

Active time: 25 minutes

Total time:


  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 1/2 c whole milk
  • 2 Tbsp brown sugar
  • 2 2/3 c butterscotch baking chips
  • 3 tsp vanilla extract, divided use
  • 3 c heavy whipping cream
  • 6 Tbsp powdered sugar
  • 1/4 c chopped pecans, toasted
  • 1/4 c raspberry preserves
  • 1/2 c fresh raspberries
  • sea salt (garnish) to taste


  1. Stir together egg yolks, milk, and brown sugar in medium saucepan over medium heat. Cook 6-8 minutes, stirring constantly, until mixture reaches 170ºF.
  2. Add butterscotch chips and 1 1/2 teaspoons vanilla. Continue to cook, stirring often, just until pieces are melted.
  3. Remove from heat, transfer to bowl, dover, and store in fridge until chilled.
  4. In large bowl, beat heavy whipping cream on high speed until soft peaks form, about 5 minutes. Stir in powdered sugar and remaining vanilla, continue to beat until stiff peaks form.
  5. Whisk in cooled butterscotch mixture and pecans until smooth.
  6. Pour into freezer safe container. Drop in raspberry preserves and swirl with a knife to mix in.
  7. Cover and freeze at least 6 hours to set. Garnish with fresh raspberries and desired amount of sea salt granules when serving.

Nutrition Facts

Serving Size (1/16 of recipe)
Total Servings 16

Amount Per Serving:

Nutrition Category Amount
Calories 410
Calories from Fat 270
Total Fat 30g (46% DV)
Saturated Fat 20g (100% DV)
Trans Fat 0.5g
Cholesterol 85mg (28% DV)
Sodium 70mg (3% DV)
35g (12% DV)
Dietary Fiber 0g (0% DV)
Sugars 30g
Protein 2g
Vitamin A 15%
Vitamin C 2%
Calcium 6%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.