Butterscotch Ice Cream with Cashew Crunch and Silk Chocolate Swirl

Everyone loves ice cream, and when it comes to flavors, butterscotch is an undeniable favorite. There’s something timeless and comforting about butterscotch, the rich, caramelized flavor that feels like childhood in a bite. Combine it with a buttery cashew crunch and a luxurious swirl of Silk chocolate, and you have the ultimate frozen dessert. This butterscotch ice cream with cashews and Silk is sweet, nutty, smooth, and decadent, made for both casual treats and elegant dinner parties. Plus, it’s easier to make at home than you’d think, with no fancy machines required.

Ingredients:

For the butterscotch ice cream base:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar (light or dark)
• ¼ cup granulated sugar
• 4 egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• ½ tsp salt
  
  

For the cashew crunch:

• ¾ cup cashews (lightly roasted and unsalted)
• 2 tbsp sugar
• 1 tbsp butter
• Pinch of salt

For the Silk chocolate swirl:

• 100 g Silk Dairy Milk Chocolate (or your favorite meltable Silk chocolate bar)
• ¼ cup heavy cream

Method:

1. In a medium saucepan, combine the brown sugar, granulated sugar, and 2 tablespoons of butter over medium heat. Stir until the sugar melts and the mixture begins to bubble, about 5 minutes. You’re making a quick butterscotch here, so watch closely.
2. Add the heavy cream and milk slowly while whisking to dissolve the caramelized sugar.
3. In a separate bowl, whisk the egg yolks until smooth. Temper the yolks by slowly pouring a ladle of the warm cream mixture into the yolks while whisking constantly. Then, pour the tempered yolks back into the saucepan.

4. Cook the mixture over medium to low heat, stirring continuously with a wooden spoon or spatula until it thickens and coats the back of the spoon.
5. Remove from heat.
6. Stir in the vanilla extract and salt.
7. Pour through a sieve into a clean bowl to remove any cooked egg bits.
8. Let cool at room temperature for 20 minutes, then cover with cling wrap by pressing it directly onto the surface to avoid skin formation, and refrigerate for at least 4 hours or overnight.
9. Now, roughly chop the cashews if they’re whole. Heat a skillet over medium heat. Add 1 tablespoon butter and let it melt. Add the cashews, 2 tablespoons of sugar, and a pinch of salt. Stir continuously for 5 minutes until the sugar caramelizes and coats the cashews. They should be golden and glossy.

10. Transfer the nuts to parchment paper and let them cool completely. Break apart any clusters once hardened.
11. Now make the Silk chocolate swirl. Roughly chop the Silk Dairy Milk chocolate. Place the chocolate and ¼ cup cream in a heatproof bowl. Melt using a double boiler or microwave in 20-second bursts, stirring between each. Once fully melted and glossy, set aside to cool slightly. It should be pourable but not too hot when swirled into the ice cream.

12. Pour the chilled butterscotch base into your ice cream maker. Churn according to the manufacturer’s instructions, usually 30 minutes, until it reaches soft serve consistency. If you don't have an ice cream maker, pour the base into a shallow, freezer safe container. Freeze for 1 hour, then stir vigorously with a fork or whisk to break up ice crystals. Repeat every 45 minutes for 4 hours, until the texture becomes creamy.
13. Once your ice cream is churned, or semi frozen and thick, transfer half to a loaf pan or airtight container. Sprinkle a layer of cashew crunch evenly over the surface. Drizzle some Silk chocolate over the top and use a knife or skewer to gently swirl it in, but don’t overmix. Add the remaining ice cream, followed by another layer of cashew crunch and chocolate swirl. Smooth the top, cover tightly, and freeze for at least 4 more hours, or until firm.
14. Scoop into bowls or cones and top with extra cashew crunch for added texture. For a sundae style dessert, drizzle more melted Silk chocolate and a dollop of whipped cream on top. Serve between cookies for butterscotch ice cream sandwiches.

15. Store in an airtight container to prevent freezer burn. Press cling film directly onto the surface before sealing the lid. Best enjoyed within 2 weeks for peak flavor and texture.