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Devil's Food, Butterscotch Ice Cream

flavors. It’s so satisfying when you eat an amazing ice cream you made yourself!

Claire Ptak is pretty famous for cake. One of her most popular flavors is Devil’s Food Cake with caramel frosting. I thought an ice cream version of her creation would be perfect, and it really is! Today I’m not going to say more than that because I think the flavors speak for themselves.

I hope you enjoy this ice cream as much as Chris does! Let me know if you try it out!

Devil’s Food Butterscotch Ice Cream -2 cups cream - 1, 14oz can sweetened condensed milk - 2/ 3 cup butterscotch sauce (The butterscotch sauce will be a very light flavor. You can also use caramel, which would give a stronger caramel type of flavor, but I would try 1/ 4 cup to begin with. Taste the mixture after a minute or two of whisking to see if you want to add more. I might even recommend using caramel for your first time making this ice cream in order to see if you like it. You can use store bought or leave the sugar and water going on the hob until it turns a caramel color, then add the cream.) - 4 or 5 Devil’s Food Cupcakes

Method: 1.Bake Devil’s Food Cupcakes and let cool. 2.Freeze the cupcakes for at least an hour. 3.Make the butterscotch sauce, or skip this step if not using it. 4.Once frozen cut cupcakes into dime-sized pieces. 5.Put all ingredients except cupcakes into a stand mixer and mix on medium high, using a whisk attachment, until you have medium peaks. 6.Spread a third of the cupcake pieces on the bottom of a loaf pan. Put half the cream mixture over top. Put the second third of cupcake pieces on top of the cream. Spread the rest of the cream over and then put the rest of the cupcake on the top. 7.Cover with aluminum foil and freeze for at least 6 hours, or until frozen.

Devil’s Food Cupcakes by Claire Ptak Makes 12 (Sourced from a blog online, It’s also in her cookbook Violet. I cut the recipe in half.)

Ingredients: 3 /4 cup plus 1 /2 tbsp flour (100g) 1 /2 cup cocoa powder (50g) 1 /2 tsp salt 1 tsp baking soda 1 /2 tsp baking powder 1 cup plus 2 tbsp sugar (225g) 1 egg 1 /2 tsp vanilla 7 tbsp plain yogurt (100g) 3 1 /2 tbsp vegetable oil (50g) 1 /2 cup hot water (113g)

Method: 1. Preheat the oven to 320˚F / 160˚C (285˚F / 140˚C convection). Line a 12-cup muffin tin with paper liners. 2. Measure the dry ingredients, into a large mixing bowl and whisk to evenly distribute. Once they are well whisked together, create a well in the dry ingredients. 3. Put all the wet ingredients except the water in the well. Whisk together the ingredients and then add hot water. 4. Cover the bowl with cling film and chill batter for at least a hour. This will thicken it and make it easier to spoon into your cupcake liners. Bake the cupcakes for 18 to 20 minutes, until the tops are springy to the touch and a tester comes out clean.

Butterscotch Sauce


1 cup cream

1 cup sugar

6 tbsp water

1 tsp vanilla

1 tsp sea salt or pink salt


1.Put water and sugar in a small saucepan on medium/high heat.

2. DO NOT stir the pan. Let the mixture bubble until a light amber color, this should take around 10 minutes.

3.Take the saucepan off the hob and pour in cream and vanilla. Stir until combined. If there are any solid pieces, place over low heat and stir until smooth.

4.Add vanilla and salt. 5.Let cool completely.


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