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+ servings
scoop of butterbeer ice cream with vanilla and butterscotch swirls being scooped with a ice cream scooper

Butterbeer Ice Cream

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
freeze time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 517kcal


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.


Get creative with the butterscotch swirls.


Serving: 1serving | Calories: 517kcal | Carbohydrates: 43g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 132mg | Potassium: 276mg | Sugar: 43g | Vitamin A: 1401IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 1mg