Butterscotch flavoring is available as an ice cream flavoring from National Flavors and LorAnn Oils as a “super-strength” hard candy extract. (I used the ice cream flavoring, so the coloring won’t be the same as the pictures below if you use the extract instead.) Rather than attempt a butterscotch swirl, I went an easier route and added chunks of low carb butterscotch I derived from this recipe for “Low Carb Salted Caramel Almond Brittle” by Laura Hickman.
I made a second batch of ice cream swapping out the glycerine for four tablespoons of scotch. Well, I didn’t have scotch, so I used Irish whisky instead. Close enough.
Low Carb Ice Cream Base
½ - 1 teaspoon LorAnn Oils Butterscotch Flavoring
½ stick butter
½ cup (50 g) powdered erythritol
7 drops EZ-Sweetz
½ tablespoon vanilla extract
½ teaspoon salt
¼ teaspoon LorAnn Oils Butterscotch Flavoring
- Butterscotch: Use a silicone pan or other kind of pan lined with parchment paper. A standard 9” x 9” pan will result in a very thin layer of butterscotch, so I’d recommend making a double batch or use something smaller. A silicone muffin pan would work well for a single batch.
- Add all ingredients into a small non-stick pot or pan.
Heat over medium heat.
Stir constantly and bring mixture to a boil. Allow to boil 2-3 minutes till it becomes a light golden brown.
Remove from heat.
- Pour mixture into pan.
Transfer to refrigerator or freezer immediately. We want it to harden as quickly as possible.
- Break into pieces and put into empty ice cream container and store in freezer.
- Ice Cream: Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of butterscotch. Repeat until done. Freeze until solid.