No churn Butterbeer Ice Cream is a rich and creamy frozen version of Universal Studio’s famous butterbeer drink. Made with a few simple ingredients and no ice cream maker needed!
Table of contents
Homemade Butterbeer Ice Cream
No need to make your way to the Wizarding World of Harry Potter at Universal Studios to enjoy the signature butterbeer flavors. Now you can make it right at home using simple ingredients for a no-churn, easy recipe!
This delicious homemade version tastes just like the drink and whether you’re an avid reader and have read all of the Harry Potter books, or you haven’t even watched the movie yet, you’ll appreciate the sweet vanilla and butterscotch flavors in this creamy ice cream!
If you love easy ice cream recipes, be sure to try this 2 ingredient Homemade Strawberry Ice Cream too!
And for those of us who have imagined what it would be like to enjoy a treat at Hogsmeade in Diagon Alley, this delicious butterbeer ice cream may just take us there yet!
For the Ice Cream Base
The base of any simple homemade ice cream recipe contains heavy whipping cream, sweetened condensed milk, and vanilla extract. This is the perfect base for any additional ingredients or add-ins. Of course, it pairs amazingly well with butterscotch sauce!
You’ll notice it melts a lot faster than commercially produced ice cream because there are fewer stabilizers and less fat to keep it sturdy for as long.
For the Butterscotch Sauce
To make the thick, caramel-like butterscotch swirl all you need are heavy cream, brown sugar, butter, and vanilla extract.
How to Make this No Churn Ice Cream
With no ice cream maker needed, this recipe will come together with just 10 minutes of prep time, and 10 minutes of cook time and the rest is hands-off chill time!
Step 1: In a medium bowl beat heavy whipping cream to stiff peaks.
Step 2: In a separate bowl, combine the condensed milk and vanilla extract.
Step 3: Fold the whipped cream into the condensed milk mixture and thoroughly combine. Place it in the refrigerator.
Make the Butterscotch Sauce
Step 4: In a medium saucepan add brown sugar, heavy cream, and butter, and stir to combine. Add the vanilla extract and stir over medium heat until the sugar has melted.
Step 5: Lower the heat to low and let it sit and heat up for 5 minutes. Do not stir. Once it has thickened, remove it from the heat and pour it into a jar without a lid. Allow it to cool completely.
Assemble & Freeze Ice Cream
Step 6: Pour half of the ice cream mixture into a parchment-lined 9 x 5 loaf pan. Use a spatula or butter knife to spread it out evenly and then drizzle ¾ of the butterscotch sauce overtop.
Step 7: Add the remaining whipped cream mixture over top and spread it evenly again. Drizzle with the remaining sauce and use a spoon to swirl the sauce throughout the ice cream to give it a marble effect.
Step 8: Cover with plastic wrap and freeze for a minimum of 3 hours. Enjoy!
1: If you enjoy a sundae, keep a little extra butterscotch sauce and warm it up to drizzle on top!
2: Add in nuts for crunch. Walnuts, almonds, or pecans would be good.
3: Throw in some raisins or chocolate chips.
4: Adult Harry Potter might like to add rum to his! Do this instead (ie ingredient: explain which is best then list alternatives.
5: Cookie crumbles or butterscotch chips would add a little something extra.
- Although you don’t need an ice cream maker to make this ice cream, an ice cream scoop for serving is recommended! That is if you love seeing perfect scoops of ice cream on your cone or in your bowl 🙂
- Use parchment paper to line your pan. It’s easier to scoop the bottom when it’s not sticking and it will be much easier to clean the pan when the ice cream is all done.
- You can use a stand mixer with the whisk attachment or an electric mixer if you prefer.
- Make sure the butterscotch cools completely before you add it to the ice cream, otherwise it will change the consistency of the ice cream.
Nope! Although, how you jazz up your ice cream is totally up to you 🙂
It tastes like a creamy, silky smooth vanilla ice cream with a butterscotch swirl which is the essence of a drool-worthy butterbeer drink!
Homemade ice cream is less stable and a little more finicky than store-bought ice cream. It’s totally worth it, am I right?
To store homemade ice cream, you want to keep it in a flat airtight container at the back of the freezer so that the temperature remains the same at all times. Keeping it in the door, or towards the front will affect how long it stays fresh.
Place a layer of plastic wrap on top of the ice cream to help avoid ice crystals that may form over time and then place the lid on top.
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Butterbeer Ice Cream
For the Ice Cream Base
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
For the Butterscotch Sauce
- ½ cup heavy cream
- ½ cup brown sugar
- 4 tablespoons butter
- ½ teaspoon vanilla extract
For the Ice Cream Base
- In a medium mixing bowl, add the heavy whipping cream and beat with an electric mixer until stiff peaks form. (if you have a stand mixer, use the whisking beater)2 cups heavy whipping cream
- In a separate large mixing bowl, combine the condensed milk and vanilla extract.14 oz can sweetened condensed milk, 2 teaspoons vanilla extract
- Add the whipped cream and stir to thoroughly combine and place in the refrigerator.
To Make the Butterscotch sauce
- In a small sauce pan, add brown sugar, heavy cream and butter and stir to combine.½ cup heavy cream, ½ cup brown sugar, 4 tablespoons butter
- Stir in vanilla extract.½ teaspoon vanilla extract
- Heat on medium heat until sugar has melted then lower the heat to low and heat for 5 minutes without stirring.
- Once thickened, remove from heat and place in a glass jar to cool completely.
- Line a 9 x 5 loaf pan with parchment paper.
- Add half of the refrigerated whipped cream mixture into the loaf pan and spread out evenly.
- Drizzle about ¾ of the cooled butterscotch sauce over top of the ice cream base.
- Add the remaining whipped cream mixture over top and spread evenly again.
- Drizzle the top with the remaining butterscotch sauce.
- With a spoon, swirl the sauce through the ice cream. Then cover with plastic wrap and place in the freezer for at least 3 hours until completely set.
- Enjoy in a dish or in a cone.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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