Chocolate Peanut Butter Hot Fudge Butterscotch Milkshake

Serving Size: 2
Prep Time:
Total Time:

The base of the milkshake is vanilla ice cream blended with some easy homemade butterscotch sauce, a little milk, a little vanilla extract and if you’re into it, a little splash of scotch or whiskey.

Can I just say, the milkshake alone is out of this world!! The butterscotch flavor is insane and SO good. Honestly, if you wanted to stop right there you could. Vanilla ice cream and butterscotch sauce all blender together is just, whoa! So good!

Oh and adding the splash of scotch? That’s pretty good too, very authentic!

Chocolate peanut butter fudge sauce. Ah huh. Fudge sauce mixed with peanut butter.

Butterscotch Sauce

  • 4 Tbsp (1/2 stick) unsalted butter
  • 1 Tbsp scotch or whiskey (optional)
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 cup packed dark brown sugar

Make the butterscotch sauce. Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and scotch, if using.

Peanut Butter Fudge Sauce

  • 1 tsp vanilla
  • 0.25 cup peanut butter
  • 0.5 cup chocolate chip
  • 1 cup sweetened condensed milk
  • 0.25 cup butter

While the ice cream freezes make the peanut butter fudge sauce. In a microwave safe bowl add the butter, sweetened condensed milk, peanut butter and chocolate chips. Microwave for 30 seconds, stir and microwave another 30 seconds, stir and if needed microwave another 30 seconds. Once everything is melted and combined together stir in the vanilla. Set aside.


  • 1 Tbsp scotch or whiskey (optional)
  • 1 tsp vanilla
  • 0.33 cup butterscotch sauce
  • 0.5 cup milk
  • 3 cup vanilla ice cream
  • peanut butter fudge sauce, for drizzling

Place 2 tall glasses in the freezer.

To make the milkshake, take the blender jar and add 1/3 cup of the butterscotch sauce (let the rest sit on the counter for later), 1/2 cup of milk (start with less if you like really thick milkshakes), 1 teaspoon vanilla and 1 tablespoon of scotch or whisky (if desired). Place the blender jar in the freezer. Then scoop out 3 cups of the vanilla ice cream and place it in another bowl. Place the ice cream back in the freezer. Freeze both the ice cream and the ingredients in the blender jar for at least 20 to 30 minutes.

When ready to serve, remove the two glass from the freezer and add the warm hot fudge sauce to the bottom of each glass, then add a drizzle of the butterscotch sauce.

Remove the ice cream and the blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until chunky or smooth (your call). Layer the milkshake in the glasses with the butterscotch sauce and the peanut butter fudge sauce. 

Serve immediately.

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