Florean Fortescue’s is known for their ice cream throughout the wizarding world. He has a shop on Diagon Alley and has almost any flavor of ice cream available. Only a few are ever mentioned, but butterbeer is such a popular drink, I’d like to think that Fortescue’s would have a butterbeer ice cream.
Harry didn’t have to do his homework under the blankets by flashlight anymore; now he could sit in the bright sunshine outside Florean Fortescue’s Ice Cream Parlor, finishing all his essays with occasional help from Florean Fortescue himself, who, apart from knowing a great deal about medieval witch burnings, gave Harry free sundaes every half an hour.
-Harry Potter and the Prisoner of Azkaban
When I made butterbeer and needed a homemade butterscotch syrup, it made a lot more than I needed for that recipe, so I decided to make ice cream with it. The entire recipe was new to me because I had never made ice cream at home. There’s an attachment to the stand mixer to make ice cream that I want, but I don’t have it yet.
The butterbeer ice cream is a no-churn recipe using heavy whipping cream as the base. If you’ve already made butterscotch syrup for homemade butterbeer, then you can skip those steps and go straight to making the ice cream.
When you make the butterscotch syrup, you want to have all of your ingredients measured and ready because you have to move fast at a few points and can’t take the time to gather anything. In a medium saucepan over medium-low heat, melt the butter then add in the brown sugar. Stir just until the brown sugar is wet from the butter.
Let that cook for about 3-5 minutes, stirring occasionally, until the mixture starts to look molten.
Once the mixture looks more like a liquid than wet sand, pour in the heavy whipping cream and whisk to combine.
Raise the heat to medium and cook until the mixture reaches 225F on a candy thermometer which takes about 10 minutes. Whisk it occasionally to make sure nothing sticks to the bottom of the pan.
Turn off the heat and let the syrup rest for a few minutes to cool, then add in the vanilla extract and salt. Transfer it to a heat-resistant container and let it cool to room temperature.
After the syrup is cooled, make the ice cream base by whipping the heavy whipping cream in a stand mixer until it forms stiff peaks. Then pour in the sweetened condensed milk and mix until it is thick and fluffy.
Add about 1/3 cup of butterscotch syrup to the ice cream and stir to combine. Pour the ice cream into a loaf pan lined with parchment paper. Drizzle a bit more butterscotch syrup over the top and use a toothpick to swirl it around.
Place the ice cream in the freezer and let it set for at least 6 hours or overnight. When you scoop the ice cream to serve, you can add a bit more butterscotch syrup to the top if you have any leftover.
Butterbeer Ice Cream
- 4 tbsp butter (unsalted)
- 1 cup brown sugar
- 3/4 cup heavy whipping cream
- 1 tbsp vanilla extract
- 1 tsp salt
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- Have all ingredients measured and ready for butterscotch
- In a medium saucepan, melt butter over medium-low heat
- Add in brown sugar and stir until wet from butter
- Stir occasionally until the mixture looks molten, about 3-5 minutes
- Turn the heat to low and add the cream, whisking to combine
- Turn heat up to medium and cook until it reaches 225F on a candy thermometer, about 10 minutes, whisking occasionally
- Turn off the heat and let the syrup rest for a few minutes
- Transfer to a heat-resistant container and let cool to room temperature (anywhere from 1-3 hours)
- Once cool, add the vanilla and salt and stir to combine
- Store in an airtight glass jar in the refrigerator for up to one month
- In a stand mixer or with an electric mixer, whip the heavy whipping cream until stiff peaks form
- Stir in the sweetened condensed milk until the mixture is thick and fluffy
- Add about 1/3 cup of the butterscotch syrup and mix until combined
- Pour the ice cream into a loaf pan lined with parchment paper
- Drizzle 1-2 tbsp of butterscotch syrup on top and use a toothpick to swirl
- Freeze the ice cream for at least 6 hours or overnight until it's set
- When serving, drizzle more butterscotch syrup on top if deisred