Butterscotch Ice Cream Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch ice cream cake is my go to dessert when I want something impressive without spending hours in the kitchen. With just 45 minutes total from start to finish, it comes together surprisingly quickly. The best part is that butter, our main ingredient, contains fat soluble vitamins that your body actually needs for proper absorption of nutrients. The simplicity of layering store bought butterscotch ice cream with a homemade cake base means you get that fancy bakery taste at a fraction of the cost. Every slice delivers pure butterscotch bliss with just the right balance of richness and sweetness that keeps people coming back for more.
Ella x
Ingredients
- 250 gall-purpose flour
- 350 ggranulated sugar
- 150 gunsalted butter
- 2large eggs
- 100 mlbutterscotch syrup
- 250 mlheavy cream
- 1 mlvanilla extract
- 400 gbutterscotch ice cream
- 100 gchopped nuts (optional)
- 50 gcookie crumbs (for crust)
- 50 gchocolate chips (optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Prepare the cookie crust: In a medium bowl, mix together cookie crumbs and melted butter until well combined.
Tip: Press the mixture into the bottom of a 20cm (8 inch) round cake pan.
- 3
Bake the cookie crust: Place the cake pan on a baking sheet and bake for 10 minutes.
Tip: Let cool completely.
- 4
Make the ice cream cake: Scoop the butterscotch ice cream into a large bowl and whip until smooth.
Tip: Add heavy cream and whip until combined.
- 5
Add the butterscotch syrup and vanilla extract: Mix well until combined.
Tip: Pour the mixture into the cooled cookie crust.
- 6
Chill the cake: Cover and refrigerate for at least 2 hours or overnight.
Tip: Cut into slices before serving.
- 7
Optional: Top with chopped nuts, chocolate chips, or additional whipped cream.
Tip: Garnish with chopped nuts or chocolate shavings, if desired.
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