• Add whipping cream to the bowl of your mixer.
  2 cups heavy whipping cream
• Using the whisk attachment, whip the cream until stiff peaks form.
• Add the condensed milk and the vanilla to a large mixing bowl and stir to combine.
  14 ounces sweetened condensed milk, 2 teaspoons vanilla extract
• Fold in the whipped cream. Set this mixture aside in refrigerator while you prepare the sauce.

For The Butterscotch Sauce

• In a small saucepan, combine brown sugar, cream and butter.
  1/2 cup brown sugar, 1/2 cup heavy cream, 4 tablespoons butter
• Stir to combine. Cook over medium heat until sugar is melted.
• Lower heat and let cook for 5 minutes without stirring. Once everything is combined and thickened, remove the sauce from the heat and stir in the vanilla extract
  1/2 teaspoon vanilla extract
• Pour the sauce into a jar to cool.
• Line a loaf pan with parchment paper.
• Spoon half of the condensed milk mixture (the ice cream) into the loaf pan and spread it evenly across the bottom.
• Drizzle the cooled butterscotch sauce over the top of the ice cream.
• Top with the remaining ice cream.
• Drizzle the top with the butterscotch sauce. Take a spoon or a butter knife and gently create a butterscotch swirl in the ice cream. Cover with plastic wrap and place in the freezer for 3 or more hours until set.