Butterscotch Chocolate & Vanilla Ice Cream

This wonderful Butterscotch & Vanilla Ice Cream requires no churning, takes minutes to make and is seriously tasty. It’s insanely creamy, looks beautiful and tastes totally gourmet. The main ingredients you need are double cream and condensed milk and then you can personalise your ice cream with any flavour you like. The addition of Lyle's Golden Syrup adds an amazing richness to the ice cream, which works beautifully with the chocolate and vanilla.

Check out the baker

This recipe was created by the lovely Eva. You can find her London adventures via her blog www.poppyloves.co.uk or her Instagram channel.

  • A 600ml pot of Double Cream A 600ml pot of Double Cream
  • A 397ml tin of Condensed Milk A 397ml tin of Condensed Milk
  • 1 tablespoon Lyle’s Golden Syrup 1 tablespoon Lyle’s Golden Syrup
  • 1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract 1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract
  • Chilled and blitzed butterscotch chocolate to sprinkle (or any chocolate you like) Chilled and blitzed butterscotch chocolate to sprinkle (or any chocolate you like)
  • Edible flowers to garnish (entirely optional) Edible flowers to garnish (entirely optional)

Instructions

HOW TO MAKE THIS RECIPE

1. Put the cream, condensed milk and vanilla essence into a bowl and whisk with an electric whisk until it becomes stiff like clotted cream.

2. Fold in the Lyle’s Golden Syrup (and any other additional ingredients you fancy - berries, chocolate chips, peanut butter…).

3. Freeze for at least 4 hours.

4. Serve in your prettiest dishes and sprinkle over your chocolate - you can really go to town on your sprinkles and decor!

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