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…
Butterbeer Ice Cream
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 this post (under the recipe card) for even more Stampede recipe and carnival food!
Frozen Butterbeer Recipe
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!
No Churn Ice Cream
The beauty of No Churn Ice Cream is that you can make it at home because you don’t need an ice cream maker! 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. 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 that HERE.
I thought my Butterbeer recipe was pretty good, but I’d love to try the Universal Studios Butterbeer one day – 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.
So, in lieu of an actual Stampede, the organizers are doing 10 Days of Grab and Go Food Events so you can still get your carnival food fix. Unfortunately, you won’t see Butterbeer Ice Cream there. But luckily, you can try making this no churn version of Butterbeer Ice Cream at home! And if you’re not planning on participating in the grab and go events, make sure you check other Stampede and Carnival foods you can also make at home (at the bottom of this post)~!
~Happy Stampede Week~
My Amazon Recommendations (affiliate links)
No Churn Butterbeer Ice Cream
No Churn Ice Cream
- 300 ml -can of sweetened condensed milk *about 10 oz
- 2 1/2 cups whipping cream * I use heavy whipping cream- 36%
- ¼ tsp butter extract
- 1 tsp vanilla extract
- 1/4 tsp rum extract
- 1 tsp caramel extract
- 1/8 tsp salt
- 1 tbsp 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 1/2 cups whipping 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 ice cream. Serve with additional whipped cream and a maraschino cherry, if desired.
More Stampede & Carnival Foods
This post is part of The Country Cook Weekend Potluck