Butterscotch Ice Cream
Desserts • India
How to Make Butterscotch Ice Cream (Traditional & Healthy Version)
Butterscotch Ice Cream is a beloved Indian dessert, popular for its creamy texture and signature crunchy butterscotch bits. While ice cream has global roots, the Indian take on butterscotch is unique, often enjoyed in households and at local parlours. The blend of caramelized sugar, butter, and roasted cashew nuts (kaju) gives it that iconic desi flair, making it an irresistible treat for all ages. In India, Butterscotch Ice Cream is a crowd favourite at birthday parties, summer gatherings, and festivals like Holi and Diwali, where sweet delicacies take centre stage. Homemade versions are cherished for their fresh, pure ingredients and the joy of preparing them with family. This healthy recipe uses toned milk (doodh), natural sweeteners like jaggery (gur) in place of refined sugar, and controlled fat content, making it suitable for calorie-conscious dessert lovers. Every spoonful is a celebration of taste and Indian tradition, blending nostalgia with health-conscious choices.
Ingredients(for 1 medium bowl (approx. 120g))
- 1 cup Toned milk (doodh) (Low-fat milk for fewer calories)
- 1/2 cup Fresh cream (malai) (Use low-fat cream)
- 1/3 cup Jaggery powder (gur) (Natural sweetener)
- 1 tbsp Cornflour (makai ka atta) (Thickening agent)
- 1 tbsp Butter (unsalted) (For caramelizing)
- 2 tbsp Cashew nuts (kaju) (Chopped, for crunch)
- 1/2 tsp Vanilla essence (For flavour depth)
- a pinch Rock salt (sendha namak) (Enhances flavour)
- 1-2 tsp Stevia or honey (Optional, for extra sweetness) - optional
Instructions
- 1
Heat butter in a kadhai over medium flame. Add jaggery powder and stir until it melts and becomes golden brown. Quickly add chopped kaju and mix well to coat the nuts in caramel.
5 minutes
Stir continuously to avoid burning the jaggery.
- 2
Spread the caramelized kaju mixture on a greased thali. Let it cool completely, then crush into small butterscotch pieces.
5 minutes
Use a rolling pin to crush for even pieces.
- 3
In a saucepan, mix cornflour with 2 tbsp cold milk to form a smooth paste. Boil the remaining milk, then add the cornflour paste and cook until the mixture thickens.
7 minutes
Keep stirring to prevent lumps.
- 4
Remove from heat. Add fresh cream, vanilla essence, and a pinch of sendha namak. Whisk well to combine.
3 minutes
Ensure mixture is lump-free for creamy texture.
Why This Dish is Healthy
By substituting refined sugar with jaggery and using toned milk, this recipe offers a healthier version of traditional butterscotch ice cream. The use of natural sweeteners and controlled cream content makes it suitable for those managing weight and sugar levels. It's a guilt-free treat that doesn't compromise on taste or Indian authenticity.
This Butterscotch Ice Cream recipe uses toned milk and jaggery, reducing calories and refined sugar intake. Jaggery adds minerals like iron and potassium, while kaju brings healthy fats and protein. Using low-fat cream lessens saturated fat. The dessert provides calcium for strong bones, and nuts offer antioxidants. Portion control maintains its place in a balanced diet.
Pro Tips
- 💡Always use fresh, high-quality milk and cream for best results.
- 💡Crush the caramelized kaju just before folding into the ice cream to retain crunch.
- 💡Allow the ice cream mixture to cool completely before freezing to avoid ice crystals.
Storage & Serving
Store in an airtight container in the freezer. Consume within 1 week for best taste and texture. Avoid repeated thawing and refreezing.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 215.0 kcal |
