Butter Scotch Ice Cream | बटरस्कॉच आइसक्रीम | Eggless Butterscotch Ice Cream

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Added by Serg


  • Fresh Cream (फ्रेश क्रीम ) - 2 pkt ( 400 ml)
  • Condensed Milk (कंडेंस्ड मिल्क ) - 1/2 tin ( 200 ml)
  • Butter (बटर ) - 2 tsp
  • Sugar (चीनी ) - 1/2 cup ( 100 gms )
  • Cashews (काजू ) - 10 to 12 ( finely chopped )
  • Butterscotch Essence (बटरस्कॉच एसन्स) - 1 tsp (optional)

How to make Buttercotch Ice cream

  1.   For making crunch take some sugar in a vessel, melt completely. Stir , keep flame medium.Once completely melt turn off flame.
  2.   Add cashews to it, some butter. Mix well then put to set in a plate for, 15 to 20 minutes.
  3.   For Ice cream take cold fresh cream, in a bowl, whip at low speed for some time. Add some consense milk whip again.
  4.   Take a bowl filled with ice cubes, keep the cream- condense milk bowl over it. Whip it again.
  5.   As cream doubles in volume add butterscotch essence. Whip it again slightly. Keep the mix in freezer for 2 hours.
  6.   Take out the set butterscotch crunch and crush it. Meanwhile take out the mix from freezer and whip again.
  7.   After whippinf add some crunch to it mix well, then put in a container. Spread some crunch over it. Close the lid.Keep it in freezer to set for few hours.


  •   Mouth drooling Butterscotch Ice cream is ready, scoop it out, sprinkle some crunch over it and relish it this summer.
ice cream

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