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No Churn Butter Cake Ice Cream

Yield: 8-10 servings

Prep time: 10 mins

Cook time: 6+ Hours (six hours or overnight)

Total time:


3 Cups Heavy Whipping Cream

1 Package Instant Butterscotch Pudding Mix

1 Can Sweetened Condensed Milk

2 Teaspoons Vanilla

2 Tablespoons Baileys Irish Cream

2 Tablespoons Dekuyper Buttershots Schnapps

1/2 Cup Crumbled Butter Cake/Pound Cake

Kosher Salt

Crushed Pretzels For Garnish


First take a chilled bowl, and beat heavy whipping until stiff peaks form.

Then slowly beat in pudding mix, sweetened condensed milk, vanilla, Baileys Irish Cream, Dekuyper Buttershots Schnapps, Kosher Salt. Mix until combined.

Place half the ice cream mixture into a deep 9x9 baking pan lined with either parchment paper, wax paper, or plastic wrap. The swirl in caramel and break pieces of the cake into the mixture. Then repeat this process for the remaining ice cream mixture.

Cover the mixture with plastic wrap and the freeze for at least 6 hours, overnight is best if time permits.

Defrost ice cream for a few minutes and then I like to drizzle with more caramel and top it off with something salty like crushed pretzels!


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