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Butterbeer Ice Cream in the Ninja Creami

Butterbeer ice cream in the Ninja Creami is a smooth, golden butterscotch frozen dessert with foamy cream soda sweetness in every scoop. Blend, freeze 24 hours, then spin on the Ice Cream setting for a creamy Wizarding World-style treat.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 1 cup cream soda Let it go flat or stir vigorously before blending.
  • 0.5 cup heavy cream
  • 3 tbsp butterscotch sauce
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese Soften before blending for a lump-free base.
  • 0.5 tsp vanilla extract
  • 0.25 tsp butter extract
  • 0.25 tsp salt

Equipment

  • 1 Ninja Creami

Method
 

Blend until completely smooth
  1. If using fresh cream soda, let it go flat first (or stir vigorously), then add cream soda to a blender with heavy cream, butterscotch sauce, brown sugar, cream cheese, vanilla extract, butter extract, and salt.
  2. Blend until completely smooth, scraping down the sides as needed so there are no lumps.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace.
  2. Freeze for 24 hours.
Process and adjust texture
  1. Process on the Ice Cream setting on the Ninja Creami until the texture looks thick and scoopable.
  2. If it is too firm, re-spin with 1 tablespoon cream for a softer, creamier result.
Serve
  1. Spoon the ice cream into cups and top with whipped cream.
  2. Drizzle with butterscotch sauce right before serving.

Notes

For the smoothest Butterbeer ice cream Ninja Creami texture, start with softened cream cheese and fully dissolve the ingredients by blending until completely smooth; if the cream soda is fizzy, it won’t blend as evenly. Store covered in the freezer up to 3 days; it’s not recommended to refreeze after thawing. For a dairy-light option, use a heavy-cream alternative and dairy-free cream cheese in equal amounts.