Butterscotch Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A rich and creamy butterscotch ice cream pie with a shortbread crust.
Ella x
Ingredients
- 250butter
- 200 gsugar(caster)
- 100 gbrown sugar(softened)
- 2 gsalt
- 150 mlbutterscotch sauce
- 150 mlheavy cream
- 100unsalted butter
- 250 gall-purpose flour
- 3egg yolks
- 1 mlvanilla extract
- 400 gice cream mix(store-bought or homemade)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the shortbread crust by creaming the butter and sugar together until light and fluffy.
Tip: Make sure to use room temperature ingredients for the best results.
- 2
In a separate bowl, whisk together the flour and salt. Add the softened brown sugar and mix until combined.
- 3
Add the unsalted butter to the flour mixture and mix until the dough comes together.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 4
Press the dough into the bottom and up the sides of a 23cm pie dish.
Tip: Make sure to get the dough evenly distributed and not too thick.
- 5
Bake the crust for 20 minutes, then set aside to cool.
- 6
In a medium saucepan, combine the butterscotch sauce, heavy cream, and vanilla extract.
Tip: Bring the mixture to a simmer over medium heat.
- 7
Reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
- 8
Pour the ice cream mix into the cooled pie crust.
Tip: Make sure to spread it evenly and not overfill the crust.
- 9
Pour the butterscotch sauce over the ice cream.
Tip: Make sure to cover the entire surface.
- 10
Freeze the pie for at least 2 hours, or until the ice cream is set.
Tip: Enjoy your delicious butterscotch ice cream pie!
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