Ninja Creami Butterbeer Ice Cream

Hey there! I’m thrilled to share my Butterbeer Ice Cream recipe with you. Why am I so excited? Because one taste, and you’re whisked into a storybook world of sweet butterscotch goodness. I remember trying my first “Butterbeer” drink at a wizard-themed party—everyone was buzzing about the sugary foam on top. Now, I’ve turned that memory into an ice cream that’s both cozy and fun.

The Whole Adventure at a Glance

I love how this recipe feels like your own mini quest. First, you make a homemade butterscotch sauce. Then, you take the magical step of spinning it all into ice cream with the Ninja Creami. Don’t have one? No worries—try a regular ice cream maker. The texture might be different, but the taste will still be enchanting.

Prep and Cook Time:

• About 15 minutes of hands-on work (mostly heating and stirring).
• Then 24 hours in the freezer. Yes, a full day. Because that slow freeze makes every spoonful extra velvety.
• After freezing, just a few minutes in the machine to spin it into ice cream.

Servings and Scaling Tips:

• One pint makes 2–4 servings. Depends on how generous you are with scoops.
• Hosting a bigger crowd? Multiply the ingredients by however many pints you’ll freeze.

Difficulty Level:

• I’d call it moderate-easy. You just need to watch the butterscotch sauce so it doesn’t scorch. The Ninja Creami handles most of the heavy lifting.

Equipment You Need:

• Ninja Creami (or a regular ice cream maker, with a slightly different texture).
• Ninja Creami pint (or another pint-sized freezer-safe container, though the Creami’s special bowl is needed for spinning).
• Wire whisk
• Mixing bowl
• Small saucepan
• Measuring cups and spoons

Make-Ahead Tip:

• You can whip up the butterscotch sauce in advance. It keeps in the fridge up to a week. Just warm it gently later.

Ingredients

Butterscotch Sauce

• 4 tablespoons unsalted butter
• ½ cup packed brown sugar
• ½ teaspoon vanilla extract
• ¼ cup heavy whipping cream

Ice Cream Base

• ¾ cup heavy whipping cream
• ¾ cup whole milk

Possible Substitutions:

• Store-bought butterscotch sauce if you’re pressed for time.
• Half-and-half instead of separate cream and milk.
• Dark brown sugar if you want deeper flavor.
• Fresh dairy always gives the best taste.

Prep Notes:

• Let your butter soften for easier melting.
• Keep your cream and milk ready to whisk in as soon as the sauce is done.

Step-by-Step Method

Part One: The Butterscotch Sauce

1. Melt the butter and brown sugar in a small saucepan over medium-low heat. Stir often with your whisk.
2. Once the butter is melted, add the vanilla. Enjoy that sweet smell.
3. Drizzle in the ¼ cup of heavy cream. The mixture might bubble, so keep stirring.
4. Let it simmer for 2–3 minutes, until the sugar dissolves and the sauce thickens.

I measure out about half a cup of this silky sauce and set it aside to cool. The rest? I save for drizzling later.

Part Two: The Ice Cream Base

1. Whisk ¾ cup heavy cream into the reserved butterscotch sauce. Aim for a smooth blend.
2. Add ¾ cup whole milk and whisk again. No lumps allowed.
3. Pour this mixture into your Ninja Creami pint and secure the lid.
4. Freeze for a full 24 hours. Yes, it’s a wait, but it’s worth it.

Part Three: Spinning into Ice Cream

1. Take the pint out of the freezer, remove the lid, and place it into the Ninja Creami outer bowl.
2. Lock it into the machine and press the “Ice Cream” button.
3. After the cycle, check the texture. If it’s crumbly or powdery, hit “Re-spin.” Add a splash of milk if it still needs it.
4. Once it looks like soft-serve, you’re good to go.

Variations & Fun Swaps

• Vegan Option: Use plant-based butter, coconut cream, and non-dairy milk.
• Allergy-Friendly: Go lactose-free with the dairy products.
• Less Sweet: Reduce the brown sugar by a tablespoon or two.
• Spice It Up: Sprinkle in cinnamon or nutmeg during colder months.

Serving & Storing

I like to gently warm my leftover butterscotch sauce and drizzle it on top of each scoop. For a bit more flair, add whipped cream or even chocolate shavings.

Storing:

• Keep leftover ice cream in the Ninja Creami pint with a lid on.
• Flatten the top to limit air and keep it creamy.
• If it’s in the freezer for more than a day or two, use the “Re-spin” button to freshen up the texture.

There you have it—my favorite twist on a classic “Butterbeer” flavor. Every scoop brings back that first sip of sweet, frothy goodness from my wizard-themed adventures. The result? A creamy, comforting treat that feels like pure fantasy. Enjoy!

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