Butterbeer Ice Cream

This no-churn butterbeer ice cream is the thing Harry Potter inspired dreams are made of!

Author: Claire Tollefsen
Prep Time: 40 minutes
Freeze: 5 hrs
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 4
Harry Potter inspired butterbeer ice cream
4.37 from 11 votes


  • 2 1/4 cups heavy whipping cream (chilled)
  • 1 14 oz can sweetened condensed milk (chilled)
  • 2 oz butter
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla extract


  1. In a small pan over medium-low heat, combine your butter, brown sugar, vanilla extract and 1/4 cup heavy whipping cream. Stirring frequently, cook your butterscotch sauce for 15 minutes, or until it coats the back of a spoon. Set aside to cool to room temperature.

  2. In the bowl of a stand mixer, whip the remaining heavy whipping cream until it holds stiff peaks. Add the sweetened condensed milk and continue whipping until thick and fluffy. Add your cooled butterscotch sauce (leaving a small amount for drizzling over the top) and whip until just combined.

  3. Pour your butterscotch ice cream into a wax paper lined loaf pan. Drizzle the remaining butterscotch over the top and swirl with a butter knife. Place your ice cream in the freeze and allow to set overnight (or at least 5-6 hours).

Recipe Notes

Ice cream base adapted from Bigger Bolder Baking

Butterscotch recipe adapted from David Lebovitz

Nutrition per serving

Calories: 670kcal
Fat: 61g
Saturated fat: 38g
Cholesterol: 213mg
Sodium: 160mg
Potassium: 136mg
Carbohydrates: 30g
Sugar: 27g
Protein: 2g
Vitamin A: 2320%
Vitamin C: 0.8%
Calcium: 113%
Iron: 0.2%
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