4-Ingredient Dairy-free Butterscotch Ice Cream Recipe Is Made With Coffee Creamer by Melissa Vickers
I previously posted a variation of the ice cream recipe my mom came up with years ago for a coffee creamer-based non-dairy ice cream. Her version was vanilla, my first variation was peppermint mocha.
Today I tried one more variation with butterscotch pudding. I didn’t use any water and replaced all the non-creamer liquid with almond milk. The result is super creamy tasting – and undeniably butterscotch!
Cuisine: American
Prep Time: 5 minutes plus 5 to 6 hours to freeze
Cook Time: 0 minutes
Total Time: 5 minutes plus 5 to 6 hours to freeze
Ingredients
- 1 cup French vanilla coffee creamer
- 3 cups almond milk
- 1 teaspoon vanilla
- 1 small box (3.4 ounces) butterscotch pudding mix (I used the cook-and-serve variety for this one, but the instant version seems to work as well with this recipe)
Here’s how to make it:
- Mix all ingredients in a blender until smooth and frothy. Pour into a loaf pan, cover with foil and place in the freezer.
- Stir the mixture every hour or so until thick.
- Toss some chocolate and butterscotch chips on the top, if you like!
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts. Here's how to submit your recipes to 30Seconds!
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Related Products on Amazon We Think You May Like:
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
join discussion