Butterbeer Ice Cream!!

15. June 2015 Recipes 9

As my most popular post on my old blog site {Sweet Silly Chic}, this one just had to come with me :)

This recipe is also featured on MuggleNet!!


Butterbeer Ice Cream, or, as my husband calls it – “the best ice cream in the world”

And that, it is. 

If you’ve ever been to the Wizarding World of Harry Potter at Universal Orlando and had a frozen Butterbeer, this ice cream is pretty darn close to that.  No, it’s actually better.  Really.

This recipe is really easy, so, wands at the ready everyone.   Then repeat after me: “glacies crepito”.

No luck?  Darn.  Well, here’s the muggle version :) Not quite as easy, but so worth the extra effort!

I just had a thought that someone reading this may not know what Butterbeer is… *gasp*.  For the less informed, it’s a creamy, butterscotch flavored drink from the Harry Potter series.  And glacies crepito is latin for ice cream in case you were wondering that too.

Onward to the ice cream…

This recipe is a actually a three step process.  You first need to make the butterscotch sauce, and then make the ice cream base, then mix the two and make the ice cream.  Since the sauce will be cooked on the stove, it also needs a lot of time to cool to be ready for use in the ice cream.  So, it is best to start by making the sauce.

While this ice cream recipe is my original creation, the butterscotch sauce is not.  It is the same sauce used in the Butterbeer drink recipe I found online a while back.  You can see it here.  In case you actually want to see it or also make yourself some Butterbeer to drink.  And while I was regoogling it {is that a word?} I actually came across some new recipes, which I am going to have to try.  

The original recipe makes double the sauce, but I’ve found that this ice cream doesn’t turn out as well in large batches, so I just make one pint at a time which only needs a half batch of butterscotch sauce. 

Here’s what you’ll need for the sauce:



1/2 cup dark brown sugar {no, you cannot substitute light brown sugar for the dark, I don’t care what the original recipe says, it will not taste right, trust me, I’ve tried both :)}

1 TBSP water

3 TBSP butter

1/4 tsp Cider Vinegar

1/4 tsp salt

1/8 cup {2 TBSP} heavy cream

1/4 tsp imitation rum extract

candy thermometer

In a small heavy saucepan combine brown sugar and water,  and bring to a boil over medium heat. 



Continue boiling, stirring often, until mixture reaches 240 on a candy thermometer.





Remove from heat and stir in butter, vinegar, salt and cream until well blended.  Set aside to cool to room temperature.




Once mixture is cooled, stir in your rum extract.  If your wondering what this does, taste the mixture before adding the rum extract.  It will taste like caramel sauce.  Once you add in the rum extract and taste it again, poof, it will be butterscotch sauce.  Yep, just like magic :)

Transfer the sauce to a air tight container and cool in the fridge 2-4 hours, or until cold.




Now, for the ice cream base:

You will need:




1/2 cup whole or 2% milk

1/3 cup granulated sugar

1 cup heavy cream

1/2 cup vanilla cream soda {NOT DIET and it has to be vanilla cream soda! I like A&W}

1 tsp vanilla

In a medium bowl, whisk together milk and sugar until sugar is completely dissolved, about 2 minutes. 

Then, stir in the heavy cream, cream soda and vanilla.

Cover with foil and cool in fridge 2-4 hours.

After all your ingredients are cold, it’s time to make the ice cream.

In case you haven’t guessed it yet, you will need an ice cream maker for this ;)  I have the Cuisinart 1.5qt ice cream maker I got at Crate and Barrel and I love it!

First, thoroughly mix the butterscotch sauce into the ice cream base.  I usually use a wire whisk.  The ice cream maker will not mix the sauce in enough if added separately, so it’s important to mix it together first.

Next, take your ice cream maker drum out of the freezer. It’s best to wait so the drum is as cold as it can be when you churn the ice cream.  Ideally, it should have been in the freezer for at least 24 hours.  

Then, put your mixer piece in, and pour in the ice cream mixture.  Put the cover on and turn on the ice cream maker.  Churn for 15-20 minutes or until the consistency of soft serve ice cream. 




When the ice cream is done, scoop it into a freezer safe air tight container and place in freezer. The ice cream will initially be super soft, but firms up to a perfect consistency once in the freezer for several hours. 




Serve cold in your favorite bowl or on a cone and enjoy the awesome yumminess of Butterbeer ice cream!




Or, here’s another serving idea: make double the sauce, use half for ice cream, half for the drink and then have a Butterbeer float.  This may however result in a sugar coma, so be careful ;)

If you are over 21 the sugar coma can be easily avoided with a grown-up Butterbeer float.  Mix 6-8oz diet vanilla cream soda with one shot Buttershots {butterscotch schnapps} and add my super awesome ice cream. 

Store any remaining ice cream in the freezer for up to two weeks.  But good luck getting it to last that long. :)



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© 2015, Terri. All rights reserved.

9 thoughts on “Butterbeer Ice Cream!!”

  • 1
    kristie on July 29, 2015 Reply

    This recipe looks awesome. My family is super excited to try it out. Thanks for sharing!!!
    kristie recently posted…Things to do in Arizona: Gilbert Riparian PreserveMy Profile

  • 2
    Sandra on September 4, 2015 Reply

    I came across this while looking for recipes for my daughter’s 11th Birthday Harry Potter style. I was wondering if you could make double the batch and keep half of the sauce and base in the fridge while you waited for the icecream to churn and then the drum to freeze again so you can use it for the 2nd batch.

    • 3
      admin on September 8, 2015 Reply

      Yep, you could do that and it should turn out great! Hope your daughter has an awesome birthday!

  • 4
    Queen of All the Nerds on June 23, 2016 Reply

    Could you also stir in some butterscotch chips if you have some on hand? I want to make butterscotch scones and I’m sure I have extra chips around.

    • 5
      Terri on July 7, 2016 Reply

      I’ve never tried that, but it sounds really good. Let me know how it goes :)

  • 6
    Janessa on July 1, 2016 Reply

    I finally made this ice cream today. I did exactly as the recipe said, and it turned out amazing!!! So delicious, and just like WWHP! YUMMMM! I use a Rival 4 qt electric ice cream maker, just FYI.

  • 7
    Ellie on November 7, 2016 Reply

    Could you make the ice cream by just adding the sauce to vanilla ice cream? I don’t have time to make homemade ice cream :/

    • 8
      Terri on November 14, 2016 Reply

      I’m sure the sauce on vanilla ice cream would be delicious, but it wouldn’t be the same. It’s the combination of flavors blended together that give the ice cream it’s signature Butterbeer flavor. I know it’s time consuming, but it’s so worth it :)

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