4-Ingredient Dairy-free Butterscotch Ice Cream Recipe Is Made With Coffee Creamer Ice Cream Desserts

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:

1. Mix all ingredients in a blender until smooth and frothy. Pour into a loaf pan, cover with foil and place in the freezer.
2. Stir the mixture every hour or so until thick.
3. Toss some chocolate and butterscotch chips on the top, if you like!

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