Miso Butterscotch Sundae

If you're a lover of salty caramel, let me introduce you to your newest sweet fix: miso butterscotch. It's salty-sweet and easier to make than caramel. I love it with ice cream, but it's just as good with crepes or served fondue-style with fresh pineapple chunks, strawberries, and pieces of pound cake for dipping.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Miso Butterscotch:

4 tablespoons (1/2 stick) unsalted butter

1/2 cup light brown sugar

3 tablespoons miso paste

1/4 cup heavy (whipping) cream

1 teaspoon pure vanilla extract

Sweetened Whipped Cream:

1 cup heavy (whipping) cream

3 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1 pint vanilla ice cream

Chopped smoked almonds or salted, roasted peanuts


  1. For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
  2. For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
  3. To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.
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Erin Jeanne McDowell

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