Apple Cider and Salted Bourbon Butterscotch Ice Cream

It's never not apple season with this decadent, no-churn apple cider ice cream rippled with salted bourbon butterscotch sauce!

Super easy, no-churn need apple cider and salted bourbon butterscotch ice cream.



For the salted bourbon butterscotch:

For the apple cider ice cream:


  1. In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
  2. In a small saucepan, combine your diced apple, granulated sugar, and 1/2 tsp. ground cinnamon. Cook over medium-low heat until tender.
  3. In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, apple juice, and 1/2 tsp. ground cinnamon, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
  4. In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight (or for 7-8 hours at least).


Ice cream recipe adapted from Bigger Bolder Baking
Salted bourbon butterscotch adapted from David Lebovitz