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Butterbeer Ice Cream in the Ninja Creami

Butterbeer ice cream Ninja Creami-style—smooth, golden butterscotch sweetness with a foamy cream soda finish. Churn and re-spin for a creamy scoopable texture, then top with whipped cream and a butterscotch drizzle.
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Prep Time 10 minutes
Freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Butterbeer ice cream base
  • 1 cup cream soda Let it go flat first or stir vigorously for best mixing.
  • 0.5 cup heavy cream
  • 3 tbsp butterscotch sauce
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese, softened
  • 0.25 tsp vanilla extract
  • 0.25 tsp butter extract
  • 0.25 tsp salt

Equipment

  • 1 Ninja Creami

Method
 

Blend the ice cream base
  1. Stir or let the cream soda go flat, then add it to a blender with the 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 cream cheese lumps.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving about 1 inch of headspace.
  2. Freeze for 24 hours until fully solid.
Process and re-spin
  1. Process on the Ice Cream setting until churned into a soft, thick texture with visible butterscotch color.
  2. If it seems too firm, re-spin using 1 tablespoon cream to loosen and restore scoopability.
Serve
  1. Top with whipped cream and a drizzle of butterscotch sauce for a classic Butterbeer look.

Notes

For the smoothest texture, fully dissolve the cream cheese during blending—small lumps will show up after churning. Cover and refrigerate any leftovers in the pint up to 2 days, but note the texture softens as it warms. Freezing leftovers again is not recommended; it can turn icy after re-processing. For a dairy-light option, use a thick dairy-free cream cheese and heavy-cream alternative that whips, but expect a slightly less rich mouthfeel.