Learn how to make delicious homemade Vegan Butterscotch Ice cream with just 6 main ingredients! Cashews, coconut milk, coconut sugar and molasses create that classic butterscotch flavor and creamy taste! Dairy-free, oil-free and naturally gluten-free!
VEGAN BUTTERSCOTCH ICE CREAM
One of my favorite candies to eat as a kid was the hard butterscotch candies. I stayed at my Grandma’s often on the weekends and she always had a glass bowl of candy and the butterscotch was my fave. That sweet, buttery, undeniable flavor.
Having been vegan for so many years, I have not had butterscotch anything until I created this ice cream with that flavor in mind. I actually wrote this recipe originally to go in my cookbook. It didn’t end up making the cut, since I had already written too many desserts (oops), so I finally decided to put it on the blog.
I chose to make this not only butterscotch flavor, but butterscotch espresso. My goodness, those 2 flavors together is just about the most epic combo I’ve come up with, if I do say so myself. Even the hubby loved this one.
Let me tell you, this vegan ice cream is a dream. It is exceptionally creamy, so smooth, indulgent, perfectly sweet and tastes every bit as delicious as any dairy ice cream. In fact, nobody would ever know it is dairy-free. My daughter absolutely loved it.
WHAT IS BUTTERSCOTCH?
Butterscotch is basically made by melting together butter, brown sugar and milk or cream. That is what gives it that undeniable flavor. It has a deeper flavor than plain sugar. To replicate that flavor in an ice cream, I used cashews and coconut milk for that creamy, buttery taste and mouthfeel and coconut sugar plus molasses in place of traditional brown sugar. Let me tell you, it’s fabulous.
INGREDIENTS NEEDED
(Only 6 main ingredients needed. Full details and measurements on the recipe card below.)
- Molasses: Traditional butterscotch is made using brown sugar, which contains molasses. This is key to getting that butterscotch flavor, so do not omit! I use the regular Grandma’s Molasses brand, not blackstrap. You can find regular molasses at most grocery stores, even Walmart and Target.
- Coconut sugar: rich brown sugar flavor, but not refined like brown sugar. This is crucial to the overall flavor. Regular white sugar will not work!
- Vanilla extract: Obviously, vanilla further enhances the overall flavor and gives it a gourmet taste.
- Cashews: butterscotch is creamy and buttery, so to get that in the ice cream, the cashews make it super creamy.
- Lite coconut milk: this additionally makes it creamy and gives a buttery mouthfeel.
- Ground espresso: I love and use the Illy brand, which can be found at many stores like Kroger, Williams Sonoma or online, but feel free to use any brand you like.
- Salt: this brings all of the sweetness together and gives an overall balanced flavor.
HOW TO MAKE VEGAN BUTTERSCOTCH ICE CREAM
Step 1: Make sure your ice cream bowl has been in the freezer for at least 24 hours so that it is solid frozen. Otherwise, the ice cream base will not turn into actual ice cream.
Step 2: Soak the cashews overnight if you don’t have a Vitamix. Drain and rinse. Add the cashews and all the remaining ingredients to the blender. Blend on high until completely smooth.
Step 3: Pour the ice cream base into the ice cream maker and churn until it reaches a soft serve consistency, about 20-25 minutes. Add the espresso in the last minute of churning. OMG, the creamiest dreamiest sight I ever saw.
Step 4: Add the ice cream to a stone or ceramic loaf pan or a metal one that has been lined. Or a freezer-safe glass container.
Step 5: Seal the top of the container tightly with plastic wrap. Chill for 2-3 hours or until firm enough to scoop.
MORE VEGAN ICE CREAM RECIPES
- Vegan Pumpkin Ice Cream
- Birthday Cake Ice Cream
- Starbucks copycat Mocha Ice Cream
- Blueberry Cheesecake Ice Cream
- 4 Ingredient Vegan Chocolate Ice Cream
- 5 Ingredient Peanut Butter Ice Cream
- Vanilla Cheesecake Ice cream
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Vegan Butterscotch Ice Cream
Ingredients
- 1 1/2 cups (230g)
raw, unsalted cashews - 1 13.6 oz can lite coconut milk (highly recommend the Thai Kitchen brand for the creamiest results, do not use the Polar brand)
- 1 tablespoon (20g) regular molasses, not blackstrap
- 3/4 cup + 1 tablespoon (140g) coconut sugar, this is key to the butterscotch flavor, white will not work!
- 2 teaspoons (10g) vanilla extract
- 1/4 + 1/8 teaspoon fine salt, this enhances the overall butterscotch flavor, so do not omit
- 1/2-1 teaspoon ground espresso (use as much as you want) I use and love the Illy brand.
- I use this scale.
- I use this ice cream maker.
Instructions
- Make sure your ice cream maker bowl has been in the freezer for 1-2 days and is solid, otherwise the ice cream will not work.
- If you don't have a Vitamix, you will need to soak the cashews for several hours (8-12) in a bowl of hot water so they can soften. Otherwise, the ice cream will turn out gritty. Drain and rinse the cashews after soaking and proceed.
- Add all of the ingredients (except the espresso!) to a blender and blend until completely smooth and no bits of nuts remain.
- Pour the ice cream base into the ice cream maker and churn until it reaches a soft serve consistency, about 20-25 minutes (depending on your machine). NOW is when you will add the ground espresso. In the last minute of churning, add the espresso so the flecks churn through the ice cream naturally.
- Add to a ceramic loaf pan or a metal one that has been lined. Cover the loaf pan very well with plastic wrap and chill in the freezer for 2-3 hours to become solid enough to scoop. If frozen overnight, it may need to sit out about 5 minutes before scooping. It will become creamy amazing magic!
- NO ICE CREAM MAKER: If you don't have an ice cream maker, you can still make this, just keep in mind that it won't be 100% as creamy and will form a bit more ice crystals over time in the freezer. You may need to let it thaw a bit longer before eating. Add your blended ice cream base to an ice cream storage container and place in the freezer. Set your timer for 30 minutes and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you may need to let it sit out at room temperature for about 10-15 minutes or so to soften a bit before eating. Again, this will depend on how cold you keep your freezer. You can also pop it in the microwave for 15 seconds too if you like.
Notes
- COCONUT MILK: Regarding the coconut milk, the “lite” does not leave any coconut taste whatsoever, yet has enough fat in it to lend a creamy texture when combined with the cashews. Please do not sub with soy, almond or rice. They simply are not creamy enough for the best ice cream texture and will create a more icy texture. Full fat coconut milk will make it TOO soft and leave a coconut taste. If you are allergic to coconut milk, you can try another really creamy milk, maybe like a high quality oat milk.
- MOLASSES: Traditional butterscotch is made using brown sugar, which contains molasses. This is key to getting that butterscotch flavor, so do not omit! I use the regular Grandma's Molasses brand, not blackstrap. You can find regular molasses at most grocery stores, even Walmart and Target.
Brandi, girl you outdone yourself with this butterscotch ice cream recipe! It is phenomenal! Your recipes never disappoint, but I’m ranking this one in my fav top 3. Sooo good! The butterscotch flavor is on point and it turned out very creamy.
I’d really love to make this! I haven’t seen Lite coconut milk where I live. Can I change the proportions or use 1/2 coconut milk (has 10 gr of fat per 1/4 cup) and 1/2 oat milk? My oat milk has 4.5 gr of fat per 250ml.
That should work!
This ice cream is SO good! I just got a Ninja Creami & this is the first recipe I made with it. The texture is heavenly & the flavor is outstanding. I had to stop myself from eating the whole pint right away!
Yay Jen!! Thank you!
Deliciousness. I thought I had espresso but didn’t so it was omitted. Can’t wait to make it again with that addition but it was so much yum without.
SO happy you loved it Elyse!!
I have lost count of how many times I’ve made this recipe. My family frequently requests this for all special occasions – birthdays, anniversaries. I’ve even been told to skip cake because this is the best dessert ! I LOVE this recipe. You’re a genius Brandi. This is hands down the best ice cream I have even tasted – trumps all the store brought ice creams.
Oh I missed this comment! Wow, that is so incredible to hear Shruthi!! Thank you so much!
Just made this it is so delicious!
Thank you!
Yay, so glad you enjoyed it Mandy, thank you for letting me know!
Hi, this looks absolutely delicious and I can’t wait to make it. Is the ground espresso instant espresso or regular espresso? Does that matter?
Hi Kathi, it’s ground espresso, the powder kind, not actual liquid/roasted hot espresso. I use the Illy brand espresso that is meant for machines but I use it in so many recipes because the taste is phenomenal and it gives beautiful espresso flecks throughout.
Great, thanks for answering so quickly. I look forward to trying this recipe out! Maybe for mother’s day!
Hi, is it possible to use muscovado sugar (dark or light) instead of coconut sugar? It’s super expensive where I live. 🙁
You can try light, just keep in mind since it has added molasses, it will increase that flavor, hopefully still be good!
Anxious to try. What would happen if you didn’t use expresso?
It would still be delicious!
I just put the ice cream in the freezer in a ceramic soufflé dish to chill, but I licked the blending arm before it went in and…
People. It’s PHENOMENAL. I bought the ice cream maker specifically for this recipe, it came yesterday, I washed and froze the bowl immediately for 24 hours, and today, in two hours we will have homemade freaking (sorry) ice cream. I. CAN’T. EVEN.
Thank you!!
I made it again last night, and I can’t wait to try it today. My non-vegan husband tried it before it went into the freezer and he said, “This is really ALL vegan?!” Score! Another bonus is that it doesn’t taste like coconut, because having every vegan dessert taste like either tofu or coconut just gets tiring.
Thank you for this recipe! I’m going to try your chocolate ice cream next.
This recipe was absolutely delicious. I followed the directions and it came out perfectly. Thank you!
Yay, that is so amazing to hear Katie, thank you so much for leaving a review!!
OMG! Although I always love your recipes, I had a difficult time believing good butterscotch could be created without butter. I, like you, loved butterscotch hard candy as a child. My daddy took my sisters and me to a theatre to see The Shaggy Dog when I was a young child. He stopped at Perry’s five and dime on the way and let us each choose a snack. I choose butterscotch lifesavers and ate the whole package during the movie. Now I have this wonderful ice cream in my freezer waiting to bring back that memory from childhood. Thank you so much!!
My pleasure Charlotte!
Hi Brandi, I love every recipe I have ever made of yours! Everything is great, and I really want to make this one, but would like to know what percentage of fat is in your coconut milk? I don’t live in the USA so I can’t get the brand you recommend, so I’m wondering how much fat your milk is so I don’t buy one that is too watery or one that is too thick. Thank you 🙂
Hi Aly, that is wonderful to hear! You want to look for the can to say “light” or “low fat” the fat percentage is 4% on mine, or 3.5g fat per serving (1/4 cup), so around that amount. Full fat you will know since it is 3 times the amount of fat and is always between 12-14 g of fat per serving.
Thank you for your response!
This recipe is delicious! I debated about adding the espresso since it tasted so good as it was mixing in the ice cream maker. I couldn’t imagine it would be better, but I always try to stick to the recipe the first time and then change it if I want the next time. I’m so glad I added the espresso – it made the ice cream even tastier when I didn’t think it was possible!
Love all your recipes! You make vegan cooking and eating fun!
Woohoo, so lovely to hear Suzie! Thank you so much for the kind words!!
Hi Brandi for this recipe and cheese recipes how long do you soak your cashews if you don’t have a vitamix? You mentioned several hours, is that two or three or overnight?
Also I want a vitamix but have not done enough homework on them!
What would you say or can tell me about your experience with it?
My question is does it come apart, meaning can food get into small spaces underneath? Is it well built for that?
I am Amazon but don’t see many reviews about food, particles, juices running into bottom of machine that could set up mold or any other disgusting things:) Thanks so much!
I’m so sorry Latrice that I missed this comment before! No, I never soak them when using my Vitamix. If I ever soak nuts, I will ALWAYS list that step being required in the directions. But that is usually only for food processor recipes or if you don’t have a Vitamix. But the vitamix pulverizes them 100% smooth, so it’s not needed. Soak overnight for best results, I’ll update the recipe to say that. I’ve had my vitamix 8-9 years and it is absolutely worth EVERY penny. It still performs as perfectly as the first day. I cannot recommend it enough. You can see the one I own under my SHOP tab at the menu at the top of my page. No, it doesn’t come apart. Just simply clean the container with hot soapy water right after using making sure to spray in between the blades and you are good to go! Zero issues ever.
When do you add the espresso if you use don’t have an ice cream maker? I missed that part of the instruction.
After you blend it up and add it to a freezer-safe container, just stir in the ground espresso and then freeze.
OOPS! I rate it 5 Stars even before I make it!
OOPS! I rate it 5 Stars even before I make it!
Hi Brandi!
We just made your chocoalte ice cream again. Unbelievably delicious chocolate flavor! And so incredibly smooth! We shared your website with neighbors who also made it and their non-vegan Father-in-law loved it too!! Thank you for all the love and patience and delicious ingredients you put into your recipe creations!
I absolutely cannot WAIT to try this Butterscotch Ice Cream!
Aww thank you for the kind feedback Mary! So happy to hear how much you love the chocolate ice cream!!
Hi Brandi,
This sounds incredibly awesome and delish. Do you have to have an ice cream maker???
Hi Sita, it’s linked above in the recipe card which ice cream maker I use. You might have to refresh your browser for it to pop up.
Hi
what kind of ice cream maker are you using?
regards
Guy
Hi Guy! It’s linked above in the recipe card which ice cream maker I use. You might have to refresh your browser for it to pop up.
This is THE BEST ICE CREAM I ever had in my entire life, even my none-vegan husband loved it and that’s a Plus 👍💖 WOW will definitely make it again and again thank you, this is the Elite of this weekend
Wow Diane, you totally made my day!! Woohoo! So so happy it is the best you’ve ever had! Your pic on facebook of the ice cream looked so gorgeous, too!
This ice-cream recipe is the bomb! And Illy coffee? OMG! You and I must’ve been sisters in a different life. I can’t believe how close your taste/flavor preferences are to mine and I grew up in Iran, in an Armenian family. <3
Yayyy Sherri, so happy you loved it! I’m so thrilled you love these flavors and the Illy brand as much as I do! That Illy coffee is so phenomenal! Thanks for the amazing feedback!