Tri colour butter scotch ice cream in conapse

In a big bowl add whipped cream blend it with a electric beater on high speed approximately 10 minutes

Now add condensed milk and powder sugar and again beat until thick consistency

Now add butter scotch crunch, essence and yellow colour

In a aluminum container or any airtight container transfer it and place in deep freezer 8 to 10 hours

Now unmold it and place it on a collapse wafer and garnish with colour balls,tutti frutti and enjoy chilled