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Description

This butterscotch ice cream only requires a few ingredients and is incredibly simple, no ice cream maker required! It is eggless and doesn’t even require cream, but the key ingredient that gives this ice cream its rich and creamy texture is our Whole Milk Powder.

This ice cream is loaded with chunky, crunchy pieces of nutty caramel made with our Organic Raw Almonds and Organic Whole Raw Cashews. It’s the perfect summer treat and a lower-fat alternative.

A crucial step for this ice cream to have a creamy consistency is to take it out of the freezer after about 5 hours and blend it using a blender or food processor in order to avoid any large ice crystals from forming. After this step, the ice cream should be left in the freezer for about 8 hours or until frozen.

Ingredients:

1. 1 cup whole milk powder plus 4 cup water to make milk (or 4 cups whole milk)
2. 2 cup whole milk powder
3. ½ cup sugar
4. 2 tbsp. cornstarch
5. 1 tbsp. vanilla extract
6. Roasted nuts of choice for topping (we used raw organic mammoth pecan halves, organic raw walnuts, and organic raw almonds)

For nutty butterscotch:

1. ½ cup sugar
2. 2 tbsp butter
3. ⅛ cup chopped and roasted organic raw almonds
4. ⅛ cup chopped and roasted organic whole cashews

Directions:

1. Add 1 cup of milk powder and 4 cups of water to a sauce pan (or 4 cups of whole milk) and whisk to make whole milk. Remove ¼ cup of that milk and put it in a small bowl, add 2 tbsp of cornstarch to it, mix well and set aside.
2. Add the sugar to the milk and turn the heat to high, bring the mixture to a boil. Once it is boiling, reduce heat to medium and boil for 5 minutes, making sure to stir periodically.
3. After 5 minutes, add the 2 cups of whole milk powder and whisk until there are no lumps remaining. Cook for 5 to 6 minutes and stir in between, making sure to scrape the sides and bottom of the pan with a spatula.
4. At this point the mixture should be thicker, add the cornstarch/milk mixture to it, whisk and boil for one more minute, then remove from heat.
5. Add vanilla extract, and stir for 5 minutes so that the milk does not stick to the bottom of the pan.
6. Let it cool completely to room temperature, then pour the mixture into a plastic container and cover tightly with aluminum foil. Freeze for 4-5 hours before blending as explained in step 5.

For nutty butterscotch:

1. Grease a small plate (or parchment paper) with butter.
2. To a shallow non-stick pan, add ½ cup sugar over medium heat.
3. Sugar will first be clumpy as it melts, but afterwards it will become a smooth liquid. As soon as sugar melts and caramelizes (turns to a light golden color) turn off the heat, add the butter and chopped nuts. Stir until all the nuts are coated in caramel.
4. Transfer the butter crunch mixture onto the greased plate and let it cool for 20 minutes.
5. Once the mixture is cooled and hardened, add it to a large ziplock bag and use a rolling pin to crush into small pieces, make sure to not over crush the caramel so that it does not become too powdery.
6. After 5 hours (or whenever ice cream is mostly frozen) remove ice cream from the plastic container and add to the blender/food processor, blend it for about 1 minute so that ice cream is a thick paste, make sure not to over blend so that ice cream doesn’t melt.
7. Take the same plastic container and make three layers, first add the ice cream and then add a layer of the butterscotch (repeat this 3 times to make 3 layers).
8. Cover with aluminum foil and freeze for 7 to 8 hours.
9. Serve with butter crunch and roasted nuts on top.