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Butterscotch Vanilla Bean Sauce

Made with butter, brown sugar, cream, and a vanilla bean, this sauce is just what you need to jazz up your ice cream!
Cook Time10 mins
Total Time25 mins
Servings: 1 cups


  • 1 cup light brown sugar
  • 1 stick butter unsalted, sliced
  • 1/3 cup heavy cream
  • 1 1/2 tablespoons water
  • 1 vanilla bean split length-wise
  • 1/4 teaspoon salt


  • Add brown sugar and butter to a sauce pan. Heat over medium heat until mixture is boiling, making sure to stir constantly so the butter doesn't burn. Boil for 5-7 minutes to dissolve the sugar and remove the gritty texture.
  • Remove from heat and slowly whisk in heavy cream and water. If mixture is still gritty, add back to heat for another couple minutes to cook and further smooth it out.
  • Remove from heat and add salt. Scrape out seeds from vanilla bean and stir those into the sauce. Let sauce sit aside to cool down for about 15 minutes.


I've found that this sauce doesn't reheat well after being refrigerated so I think it's best to make the day you need it and keep it room temperature or over a warmer as you use it.