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Butterbeer Ice Cream in the Ninja Creami

Butterbeer ice cream Ninja Creami-style—smooth, creamy butterscotch frozen dessert with the foamy cream soda sweetness in every scoop. Uses a Ninja Creami freeze-and-re-spin method for a thick, scoopable texture with a warm butterscotch flavor.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base and flavor
  • 1 cup cream soda Let it go flat first or stir vigorously before blending.
  • 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
Toppings
  • 0.5 cup whipped cream For topping after processing.
  • 1 tbsp butterscotch sauce For a drizzle after processing.

Equipment

  • 1 Ninja Creami

Method
 

Blend the Butterbeer ice cream base
  1. Let the cream soda go flat, then combine it with the heavy cream, butterscotch sauce, and brown sugar in a blender and blend until smooth and fully blended.
  2. Add the softened cream cheese, vanilla extract, butter extract, and salt, then blend again until completely smooth with no visible cream cheese lumps.
  3. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace at the top.
Freeze and process in the Ninja Creami
  1. Freeze the pint container for 24 hours so it sets solid for processing.
  2. Process on the Ice Cream setting, then check texture; if it is too firm, re-spin with 1 tablespoon cream.
Serve
  1. Spoon the Butterbeer ice cream into serving cups and top with whipped cream.
  2. Drizzle butterscotch sauce over the top right before serving for a golden finish.

Notes

Pro tip: flatten the cream soda (or stir vigorously) before blending so the base churns smoothly. Store the processed ice cream covered in the freezer up to 2–3 days; for best texture, re-spin briefly with a splash of cream if it hardens. Freezing is yes—keep it airtight to reduce icy texture. For a lighter version, use reduced-fat cream cheese and light heavy cream to reduce richness while keeping the butterscotch flavor.