Pudding Ice Cream 4 Butterscotch Crunch
Indulge in the decadent delight of Pudding Ice Cream 4 Butterscotch Crunch, a creamy homemade frozen treat that marries the silky smoothness of butterscotch pudding with the irresistible texture of crunchy graham cracker crumble. This recipe combines the rich flavors of instant butterscotch pudding mix, heavy cream, and a hint of vanilla to create an ice cream base that's both velvety and deeply flavorful. But the magic doesn't stop there—layers of buttery, golden graham cracker crunch and sweet butterscotch chips elevate each scoop into a heavenly dessert experience. Perfectly churned to a soft-serve consistency before being frozen to perfection, this ice cream is ideal for serving in cones, bowls, or as a standalone treat that will leave everyone craving more. With just 25 minutes of prep time, this no-bake dessert is a must-try for butterscotch lovers and an excellent way to impress guests at your next gathering.
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Recipe Information
Ingredients
- 120 grams Instant butterscotch pudding mix
- 480 ml Heavy cream
- 240 ml Whole milk
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 150 grams Butterscotch chips
- 2 tablespoons Butter
- 100 grams Crushed graham crackers
Instructions
In a mixing bowl, whisk together the instant butterscotch pudding mix, heavy cream, whole milk, granulated sugar, and vanilla extract until fully combined and smooth. Set aside.
In a small saucepan over medium heat, melt the butter. Add the crushed graham crackers and stir to coat them evenly. Cook for about 3-4 minutes, stirring frequently, until golden and slightly crisp. Remove from heat and let cool.
Place the pudding mixture into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-25 minutes or until the mixture thickens to a soft-serve consistency.
Once the ice cream has finished churning, fold in most of the butterscotch chips, reserving a few for later.
Transfer half of the churned ice cream into an airtight container. Sprinkle a layer of the cooled graham cracker crumble and a portion of the reserved butterscotch chips. Repeat with the remaining ice cream and toppings, layering as desired.
Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.
Serve the pudding ice cream scooped into bowls or cones, garnished with extra butterscotch chips and graham cracker crumble if desired.
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 258.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 461 mg | 35% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
