Harry Potter Butterbeer Ice Cream

HOW TO MAKE HARRY POTTER BUTTERBEER ICE CREAM

Combine butter, brown sugar, vanilla extract, and 1/4 cup heavy whipping cream in a small pan over medium-low heat for about 15 minutes. You want to stir it frequently until the butterscotch sauce coats the back of a spoon. Set aside and let cool to room temperature.

Using a stand mixer (or a hand mixer if you don’t have one), whip the remaining 2 cups of heavy whipping cream until it holds stiff peaks.

Add the sweetened condensed milk and continue whipping until thick and fluffy.

Add the cooled butterscotch sauce to the whipped mixture and whip until just combined.

PRO-TIP: leave a small amount of the butterscotch sauce for drizzling over the top)

Pour the butterbeer ice cream into a wax paper-lined loaf pan. Drizzle the remaining butterscotch over the top and swirl with a butter knife.

Place the ice cream in the freeze and allow to set overnight (or at least 5-6 hours).

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.

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.

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).