Butterscotch Frozen Yogurt
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
There's something magical about homemade frozen yogurt, and this butterscotch version is my go to dessert when I want something indulgent but not too heavy. The best part? No cooking required, just 15 minutes of prep and your freezer does all the work. I love using plain yogurt as the base because it's packed with probiotics that are wonderful for your digestive health, and it keeps the whole thing feeling a bit lighter than traditional ice cream. The rich butterscotch syrup brings that caramel sweetness we all crave, balanced beautifully with a hint of vanilla and a touch of salt. Trust me, once you taste this creamy, dreamy treat, you'll be making it all summer long.
Ella x
Ingredients
- 400plain yogurt
- 120 mLbutterscotch syrup(store-bought or homemade)
- 200 ggranulated sugar
- 100 gbrown sugar
- 50 gunsalted butter(softened)
- 1 mLvanilla extract(optional)
- 2 piecevanilla beans(optional)
- 50 mLheavy cream(optional)
- 1 teaspoonsalt(optional)
- 10 gtapioca starch(optional)
- 2 gpectin(optional)
- 1 teaspooncitric acid(optional)
Detail level
Instructions
- 1
In a blender or food processor, combine the butterscotch syrup, granulated sugar, brown sugar, and vanilla extract (if using). Blend until smooth and well combined.
Tip: For a stronger butterscotch flavor, use more syrup and less sugar.
- 2
Add the softened butter and blend until fully incorporated and the mixture is smooth.
Tip: If using vanilla beans, scrape out the seeds and add them to the mixture for added depth of flavor.
- 3
Pour the mixture into a medium saucepan and whisk in the heavy cream (if using), salt (if using), and tapioca starch (if using). Cook over medium heat, stirring constantly, until the mixture thickens and reaches 180°C on a candy thermometer.
Tip: Be careful not to let the mixture boil or scorch.
- 4
Remove the saucepan from the heat and stir in the pectin (if using). Let the mixture cool slightly before transferring it to a clean container.
Tip: If using citric acid, stir it in just before transferring the mixture to the container to prevent it from separating.
- 5
Strain the mixture through a fine-mesh sieve into a clean container to remove any solids.
Tip: Discard the solids or save them for another use, such as making ice cream or frozen yogurt toppings.
- 6
Chill the mixture in the refrigerator until cold, then cover and refrigerate for at least 2 hours or overnight.
Tip: The mixture will thicken and set as it chills.
- 7
Once set, pour the butterscotch mixture into an ice cream maker and churn according to the manufacturer's instructions.
Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.
- 8
Transfer the churned butterscotch yogurt to an airtight container and cover with plastic wrap or aluminum foil.
Tip: Store the yogurt in the freezer for up to 3 months.
- 9
To serve, scoop the butterscotch frozen yogurt into bowls and top with your favorite toppings, such as nuts, chocolate chips, or fresh fruit.
Tip: Get creative and have fun with your toppings!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.