I have 2 confessions to make: The first one is that I've never actually read a Harry Potter book. And the second is: I've never had real butterbeer. BUT I did watch the Harry Potter movies with my kids. And I tried the Butterbeer Ice Cream at the Calgary Stampede last year, fell in love and made it my mission to recreate it.
Then I made my own Butterbeer, based on research and what I thought it would taste like. So I guess that makes me sort of an expert, right? Okay, so maybe not, but I think I did a pretty good job of it and my testers agreed (and they are pretty particular). Give it a try and see for yourself! You may need a carnival ice cream fix, especially because there will is no Stampede this year... And Butter Beer Ice Cream is perfect for movie night (especially Harry Potter movies) or if you simply have huge Harry Potter fans amongst you!
It's July and that usually means not only ice cream, but Stampede! But since there is no Stampede this year, I'm sharing some of my favorite Stampede recipes you can make at home, including this Butterbeer ice cream. See the bottom of the recipe card for even more Stampede recipe and carnival food!
This was my second attempt at making this frozen butterbeer recipe. The first time I used a reduced cream soda, but unfortunately, the texture wasn't right. This time I made it easier and simply captured the flavors with extracts. If you can't find the extract flavors in your local grocery store, they can be ordered from Amazon. Using extracts to flavor this ice cream makes it super easy and quick to make!
You only need a few simple ingredients for this Butterbeer Ice Cream recipe:
- sweetened condensed milk
- heavy whipping cream
- butter extract (affiliate link)
- vanilla extract
- rum extract
- caramel extract salt
- butterscotch sauce (sundae topping)
- heavy whipping cream (33-35%) *also known as heavy cream
- maraschino cherries
*See recipe card for quantities
I make this no churn recipe in a 9x5 loaf pan (affiliate link) I always have one around and it is easy to find space for it in the freezer. It's also easy to scoop ice cream out of. You do NOT need an ice cream machine for this recipe. An ice ice cream scoop (affiliate link) helps, but isn't necessary. You can simply use a spoon if you don't have one.
How to make frozen butterbeer
The beauty of No Churn Ice Cream is that you can make it at home because you don't need an ice cream maker and it still produces a rich and creamy ice cream! It's a simple combination of condensed milk and whipped cream and the taste and texture are smooth, velvety and very similar to that of soft serve ice cream. You are simply mixing whipped cream, condensed milk and flavoring together, then freezing it overnight!
However, it does melt faster than store bought ice cream, so you need take it out and eat it right away. Homemade ice cream does tend to melt a little faster.
💭Why does Homemade Ice Cream Melt Faster?
So why does homemade ice cream melt faster, you're wondering? Well, because homemade ice cream usually contains much less air and fat than the ice cream we buy in the store, and air insulates the ice cream against warming and fat stabilizes the cream structure. Ice creams that contains high proportions of solid ingredients and stabilizers also tend to melt slowly because solids and stabilizers thicken the mixture, which helps it to resist melting when it's frozen. But most homemade ice creams don't use much in the way of stabilizers or additional solids. You can read more about why homemade ice cream recipes melt faster HERE.
I thought my Butterbeer recipe was pretty good, but I'd love to try other butterbeer drinks one day, including Universal Studios Hollywood Butterbeer- just to compare! And we do have plans to go to Universal Studios eventually. But because of the worldwide pandemic we happen to be in right now, that won't be happening any time soon... Like all travel and large events such as Stampede, it's on hold until further notice.
👪 Serving Size
This delicious butterbeer ice cream recipe makes 8 servings (large servings). However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. However, you'll need additional containers if you make more and a smaller container if you make less.
Store this ice cream in freezer, covered in a layer of plastic wrap. I like to use Glad Press N' Seal (affiliate link) because it's heavier than saran wrap and really seals (unlike regular saran wrap in the freezer), keeping food fresh with a leak proof, air tight seal. But be sure to serve it immediately when you take it out, before it melts, as it melts fast!
If you are going to store it beyond a few days, then move it into any airtight container for up to 3 months.
So if you're looking for a delicious treat that will cool you down, you'll love this butterbeer flavor ice cream! Although I don't know a lot about the wizarding world of Harry Potter, I do know that this butterbeer ice cream is amazing! Try it and see for yourself.
Did you make this easy recipe? Please RATE THE RECIPE below!
~Happy Stampede Week~
🍨 No Churn Butterbeer Ice Cream Recipe
No Churn Ice Cream
- 300 ml -can of sweetened condensed milk *about 10 oz
- 2 ½ cups whipping cream * I use heavy whipping cream- 36%
- ¼ teaspoon butter extract
- 1 teaspoon vanilla extract
- ¼ teaspoon rum extract
- 1 teaspoon caramel extract
- ⅛ teaspoon salt
- 1 tablespoon butterscotch sundae topping/butterscotch syrup
- maraschino cherry (optional)
- more whipping cream (optional)
No Churn Ice Cream
- In a separate, medium sized bowl whisk the condensed milk, vanilla , butter, caramel and rum extracts and salt.
- In the bowl of a stand mixer (or using a hand held mixer) whip 2 ½ cups whipping cream/heavy cream until stiff peaks form
- Gently fold the condensed milk mixture into the whipped cream and stir just until completely incorporated. * You don’t want to over mix, but you need to be sure it’s completely mixed in.
- Pour mixture into a 9’×5’ loaf pan (or you can use another large container with a lid.) Smooth with a spatula and cover tightly with plastic wrap (*I use Glad Press n' Seal)
- Place ice cream in freezer and freeze until solid, about 8-12 hours. * I freeze it overnight
- Drizzle butterscoth sundae sauce/butterscotch syrup over the top of the ice cream. Serve with additional whipped cream, a butterscotch swirl and a maraschino cherry, if desired.