Butter Ice Cream

  • Jump to Recipe
  • Leave a Review
  • Sharing is caring!


    Butter Ice Cream Recipe

    This Butter Ice Cream is so fun to make! Once you know how to make ice cream right in the comfort of your own home, you’ll never buy store bought ice cream again! 

    This Butter Ice Cream recipe is a velvety, sweet and salty butter ice cream that is deliciously thick and creamy!

    Initially Butter Ice Cream might sound a little odd. Maybe even down right gross, but let me tell you, it is the most rich, decadent and addictive dessert you will ever churn. Sweet and salty, the best! If you apply a little bit of logic it actually makes perfect sense.

    Ice cream is made from cream, whole milk, sugar, salt and add-ins (flavors). If you’ve read my post on how to make Blender Butter, you know that butter is the separation of heavy whipping cream into butter and buttermilk.

    Really all ice cream is made of the same ingredients as butter. Some are also put off by raw egg yolk.

    I buy pasteurized eggs to prevent things such as salmonella, but in all honesty, as long as the eggs are fresh and kept at a cold temperature, they should be fine. Many of your favorite meals use under-cooked or raw eggs.

    Pro Tip: Rinse and dry old ice cream containers and use them for homemade ice cream. 

    Things like carbonara sauce, frozen custard and tiramisu. The biggest difference in my Butter Ice Cream is the amplified butter flavor which pairs heavenly with many other dessert items, but my favorite is Butterscotch Blondies.

    I have to say, an ice cream maker is one of the best kitchen gadget inventions out there. Trust me it will help you get through the summer feeling cool and refreshed.

    Pro Tip: Run ice cream scoop under hot water before scooping frozen ice cream to make it easier. 

    Just imagine all the different ice cream flavors you can try making with this handy little machine!

    If you loved this ice cream recipe, check out these other easy ice cream recipes:

    Tools for making Butter Ice Cream:

    Ice Cream Maker – This recipe requires an ice cream maker, there really isn’t a way around it! 

    KitchenAid Ice Cream Maker– If you have a KitchenAid, you can get the attachment instead of another small appliance. 

    If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!

    5 from 2 votes
    Praline Caramel Sauce on ice cream
    Butter Ice Cream
    Prep Time
    5 mins
    Cook Time
    30 mins
    Freezing Time
    2 hrs
    Total Time
    35 mins
    Velvety butter ice cream.
    Course: Dessert
    Cuisine: American
    Keyword: butter ice cream recipe, homemade ice cream, ice cream recipes for the ice cream maker
    Servings: 12
    Calories: 543 kcal
    • 1 quart heavy whipping cream
    • 8 egg yolks
    • 1 ounce butter extract
    • 1 cup butter , melted
    • 1 1/2 cups sugar
    • 1 teaspoons kosher salt , I used closer to 2 because I like well salted butter
    1. Whip together all ingredients in a large mixing bowl. Set into the refrigerator until you are ready to make your ice cream.
    2. Prepare your ice cream maker, which can take up to 24 hours for proper freezing.
    3. Pour all ingredients into ice cream maker and turn on. Let the machine do the work! You should have velvety butter ice cream in about 30 minutes. 
    4. Spoon into an air tight container and place in the freezer to harden to ice cream consistency. Butter ice cream can be stored in the freezer for up to 2 weeks.
    Nutrition Facts
    Butter Ice Cream
    Amount Per Serving
    Calories 543 Calories from Fat 423
    % Daily Value*
    Fat 47g72%
    Saturated Fat 29g181%
    Cholesterol 278mg93%
    Sodium 364mg16%
    Potassium 76mg2%
    Carbohydrates 27g9%
    Sugar 25g28%
    Protein 3g6%
    Vitamin A 1805IU36%
    Vitamin C 0.5mg1%
    Calcium 71mg7%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    You Might Also Like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Theresa wrote:
    • Jessica Formicola wrote:
  • Tristan wrote:
  • Tatanisha W wrote:
  • Marina wrote:
  • krystal wrote:
  • Stacie @ The Divine Miss Mommy wrote:
  • Joanna Sormunen wrote:
  • Christiane ~ Taking On Magazines wrote:
  • Terin Garrett wrote:
  • Amy @ Marvelous Mommy wrote:
  • Toni wrote:
  • Christie wrote:
  • Tiffany (Fabulous Mom Blog) wrote:
  • Marilyn wrote:
  • Dina wrote:
  • Christina S wrote:
  • Nutmeg Nanny wrote:
  • Tracey wrote:
    • savoryexperiments wrote:
  • Keikilani wrote:
  • Angie wrote:
    • savoryexperiments wrote:
  • Rosey wrote:
  • Veronica wrote:
    • savoryexperiments wrote:
  • Jenn @ The Rebel Chick wrote:
  • valmg @ From Val’s Kitchen wrote:
  • AImee Smith wrote:
  • Jenni E. {Sweet Pennies from Heaven} wrote:
  • Melissa wrote:
  • Krystyn @ Really, Are You Serious? wrote:
  • Chelsea wrote:
  • Debra wrote:
  • Scott wrote:
    • savoryexperiments wrote:
  • Robin (Masshole Mommy) wrote:
  • Hanan wrote:
  • Louida wrote:
  • Amy @Very Culinary wrote:
    • savoryexperiments wrote:
  • Brenda@SugarFreeMom wrote:
  • Angie | Big Bear’s Wife wrote:
    • savoryexperiments wrote:

    7 Days to Being a Better Home Cook

    We want YOU to join the Savory Experiments community and learn basic skills you would learn your first week of culinary school.