Picture this: a luscious scoop of creamy butterscotch ice cream that melts on your tongue, hitting just the right level of sweetness. Sound dreamy?
Well, you’re in luck—this recipe makes it super simple to whip up a pint of that goodness in your own kitchen! It’s inspired by the comforting flavors of old-school butterscotch pudding and brought to life with the Ninja Creami.
Whether you’re a total beginner or already an ice cream pro, this method is foolproof. Bonus? You can tweak it to fit your tastes or dietary needs.
Let’s dive in!
Quick Recipe Breakdown
Prep Time:
- 5 minutes of active prep
- 24 hours of freezing
Servings:
Perfect for 2–4 people. Need more? Double the recipe and make two pints.
Skill Level:
Beginner-friendly. No cooking. Just mix, freeze, and churn!
What You’ll Need:
- Equipment: A Ninja Creami, mixing bowl, and a whisk or spoon.
- If You Don’t Have a Ninja Creami: Use a regular ice cream maker or freeze the mix in a container and blend it later.
Make-Ahead Tip:
You can mix your base up to two days before freezing. Just pop it in the fridge until you’re ready to freeze.
What You’ll Need (Ingredients)
- 1 ½ cups whole milk
- 4 tablespoons of instant butterscotch pudding mix (about half a box)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Substitutions You Can Make:
- Only have non-dairy milk? Almond, oat, or coconut milk work great.
- Need a vegan option? Swap the heavy cream for coconut cream or cashew cream.
- Watching calories? Try a sugar-free pudding mix.
- Want to experiment? Use caramel or chocolate pudding mix for a fun twist.
Pro Tip: For the best flavor, grab good-quality vanilla and fresh ingredients. If using plant-based milk, blending it with an immersion blender can make it extra smooth.
Step-by-Step Instructions
Make the Base:
- In a bowl or large measuring cup, whisk together the milk and pudding mix. It’ll start thickening—don’t worry, that’s normal.
- Stir in the heavy cream and vanilla until everything’s smooth. No lumps allowed!
Freeze It:
- Pour the mixture into your Ninja Creami pint container. Make sure to stop at the max fill line.
- Pop on the lid and freeze for at least 24 hours on a flat surface.
Time to Churn:
- When it’s frozen solid, take the container out of the freezer. Place it in the Ninja Creami bowl, attach the lid, and lock it into the machine.
- Select the “Ice Cream” setting and let the machine do its thing.
Check the Texture:
- If it looks a little crumbly after the first spin, don’t panic! Just make a small well in the middle, add a splash (about 1 tablespoon) of milk, and hit “Re-spin.” Repeat if needed.
Serve It Up:
- Scoop your creamy ice cream into bowls or cones, grab a spoon, and enjoy.
Tips to Get it Just Right
- Mix thoroughly! If the pudding mix isn’t fully dissolved, you might end up with lumps.
- Too rock-solid to process? Let the frozen base sit out for 10–15 minutes to soften slightly.
- Want it extra creamy? Add another splash of heavy cream during the re-spin step.
Add Some Flair
Customize It Your Way:
- Vegan? Use almond milk or coconut milk along with coconut cream.
- Gluten-free? Most instant pudding mixes are naturally gluten-free, but always double-check the label.
Amp Up the Flavor:
- Add a pinch of cinnamon or nutmeg for a warm, cozy vibe.
- Swirl in caramel sauce or toss in some crushed pecans for a gourmet touch.
Seasonal Ideas:
- In fall? Pair the butterscotch with pumpkin spice for an autumn-inspired twist.
Serving & Storing
Serving Suggestions:
Serve it in chilled bowls and top with whipped cream, caramel drizzle, or crunchy butterscotch candies for a little extra something.
Perfect Sidekicks:
Warm brownies, cookies, or even a slice of apple pie make amazing pairings.
Leftovers?
Store them in the Ninja Creami pint container with the lid tightly sealed. The ice cream keeps for up to a week.
Need to Soften It Later?
Leave it out for about 10 minutes before scooping. It’ll soften just enough without turning to mush.
This butterscotch pudding ice cream isn’t just a dessert. It’s a moment of pure joy—something you create with your own hands and savor with every spoonful. So plug in your Ninja Creami and get ready to make some magic. You’re going to love this!
How does that sound?
PrintNinja Creami Butterscotch Pudding Ice Cream
Smooth, creamy, and packed with nostalgic butterscotch flavor, this easy ice cream recipe is made with just four ingredients and a Ninja Creami. Perfect for a quick dessert that feels luxuriously homemade!
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 24 hours 5 minutes (Including Freezing Time)
- Yield: 2-4 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups whole milk
- 4 tablespoons instant butterscotch pudding mix (about half a small box)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Mix the Base:
- In a bowl or large measuring cup, whisk together the milk and butterscotch pudding mix until smooth and slightly thickened.
- Stir in the heavy cream and vanilla extract until fully combined.
Freeze:
- Pour the mixture into a Ninja Creami pint container. Do not exceed the max fill line.
- Cover the container and freeze for 24 hours on a flat surface.
Process:
- After freezing, place the container into the Ninja Creami machine. Attach the lid, lock it into place, and select the “Ice Cream” setting.
Adjust Texture if Needed:
- If the ice cream looks crumbly, add 1 tablespoon of milk to the center and select the “Re-spin” function. Repeat this step until the desired creaminess is achieved.
Serve:
- Scoop into bowls or cones and enjoy immediately!
Notes
Serving Suggestions:
- Top with whipped cream, caramel drizzle, or crushed butterscotch candies for added indulgence.
- Pair with warm cookies or brownies for an ultimate treat.
Tips & Tricks:
- Ensure the pudding mix is thoroughly whisked into the milk to avoid lumps.
- Let the frozen ice cream base rest at room temperature for 10 minutes if it’s too hard to process.
- For an extra-rich texture, add 1 tablespoon of heavy cream during the re-spin step.
Storage:
- Store leftover ice cream in the Ninja Creami pint container with the lid tightly closed. It stays fresh in the freezer for up to 1 week.
- To serve leftovers, let the ice cream sit out at room temperature for 10–15 minutes to soften before scooping.
