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Butterscotch Cream Ice-Cream



1095 g

Butterscotch Cream Ice-Cream

  • 600 grams thickened cream, (600ml bottle)
  • 395 grams condensed milk, (395g tin )
  • 100 grams Kilkenny Butterscotch Cream
  • 6
    Preparation 2min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Butterscotch Cream Ice-Cream
  1. Attach butterfly in bowl. Pour in 200g cream.
    Mix on Speed 2 whilst pouring in condensed milk through the hole in the lid - approx. 15 seconds.

    Combine the remainer of cream.

    Mix 45 sec, speed 3 until mixture thickens slightly.

    Pour in 100 grams of LIQUEUR. Mix 30 sec, speed 4.

    Pour into a suitable container for ice cream to be frozen in.

    Freeze over night.


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If you are using a Tovolo ice cream tub, first freeze 250ml cold water in between the two inner walls. This dose two things.

1. it makes a solid base, preventing breakage when scooping out the Ice-Cream.

2. It helps freeze the cream quicker.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups:

1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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