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Butterbeer Ice Cream in the Ninja Creami

Butterbeer ice cream Ninja Creami-style: a smooth, foamy cream soda base churned into a rich butterscotch-flecked scoop. This copycat Butterbeer frozen dessert delivers a warm, buttery butterscotch sweetness with an easy Creami process.
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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
  

Cream base
  • 1 cup cream soda Let go flat (rest/stir until bubbles settle) before blending so the mixture freezes smooth.
  • 0.5 cup heavy cream
  • 3 tbsp butterscotch sauce
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese Soften before blending for a fully smooth texture.
  • 0.25 tsp vanilla extract
  • 0.25 tsp butter extract
  • 0.25 tsp salt

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Blend until completely smooth
  1. Let the cream soda go flat by resting it until bubbles subside or stir vigorously, then pour it into a blender.
  2. Add heavy cream, butterscotch sauce, and brown sugar, and blend until fully combined.
  3. Add softened cream cheese, vanilla extract, butter extract, and salt, then blend until completely smooth.
Freeze and process
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace.
  2. Freeze for 24 hours.
  3. Process on the Ice Cream setting, then if the texture is too firm, re-spin with 1 tablespoon cream.
Serve
  1. Top with whipped cream and drizzle with butterscotch sauce right before serving.

Notes

For the smoothest texture, make sure the cream soda is fully de-bubbled before blending and blend until no cream cheese specks remain. Keep leftovers covered in the freezer for up to 3 days; refreeze and re-spin briefly if needed. Freezing is required (no freezer-free option). For a lighter version, swap heavy cream for a 1:1 portion of full-fat coconut cream for a dairy-free butterscotch-froth effect.