Beat whipping cream at high speed with an electric mixer until stiff peaks form.
Stir together sweetened condensed milk and 1/2 cup butterscotch-caramel topping in a large mixing bowl. Fold in whipped cream and 1 cup cashews. Place in an airtight container; freeze 6 to 8 hours or until firm. Serve with desired toppings.
OMG, this is soooo good! It's also super easy to make. I was a little skeptical about the texture since you don't freeze it in an ice-cream maker, but it is so smooth and creamy. It is VERY rich, so don't make the mistake I did and get a big bowl of it! When serving, I drizzled on a little more caramel sauce and sprinkled just a tiny bit of sea salt on top. Wonderful!
Although the carmel topping was very sweet, this was totally awesome! It was equivalent to rich frozen custard! I'd use a little less carmel sauce during the mix in stage next time and maybe even add some bits and pieces of chocolate. I'm taking the base of this recipe and making lemon ice cream for Easter! GREAT!
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