No churn Butterbeer Ice Cream is a rich and creamy frozen version of Universal Studio's famous butterbeer drink. Made with a few simple ingredients and no ice cream maker needed!
In a medium mixing bowl, add the heavy whipping cream and beat with an electric mixer until stiff peaks form. (if you have a stand mixer, use the whisking beater)
2 cups heavy whipping cream
In a separate large mixing bowl, combine the condensed milk and vanilla extract.
14 oz can sweetened condensed milk, 2 teaspoons vanilla extract
Add the whipped cream and stir to thoroughly combine and place in the refrigerator.
To Make the Butterscotch sauce
In a small sauce pan, add brown sugar, heavy cream and butter and stir to combine.
½ cup heavy cream, ½ cup brown sugar, 4 tablespoons butter
Stir in vanilla extract.
½ teaspoon vanilla extract
Heat on medium heat until sugar has melted then lower the heat to low and heat for 5 minutes without stirring.
Once thickened, remove from heat and place in a glass jar to cool completely.
Line a 9 x 5 loaf pan with parchment paper.
Add half of the refrigerated whipped cream mixture into the loaf pan and spread out evenly.
Drizzle about ¾ of the cooled butterscotch sauce over top of the ice cream base.
Add the remaining whipped cream mixture over top and spread evenly again.
Drizzle the top with the remaining butterscotch sauce.
With a spoon, swirl the sauce through the ice cream. Then cover with plastic wrap and place in the freezer for at least 3 hours until completely set.