If you can’t make it to Florean Fortescue’s Ice Cream Parlor in Diagon Alley, then this homemade no-churn butterbeer ice cream is for you!
Florean Fortescue’s is known for its 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. I received it as a Christmas gift from my parents, so we will be trying new ice cream recipes soon!
Because I didn’t have any fancy equipment when I made butterbeer ice cream, this is a no-churn recipe. It’s very easy to put together. The hardest part is waiting to eat it while it freezes!
Step by Step
Whip 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.
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 8 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 leftovers.
Originally Published On: July 25, 2018
Last Updated On: January 31, 2020
Butterbeer Ice Cream
- 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
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