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Butterbeer Ice Cream in the Ninja Creami

Butterbeer ice cream in the Ninja Creami makes a lusciously creamy butterscotch-flecked frozen dessert with that foamy cream soda sweetness in every scoop. Blend, freeze 24 hours, then spin to a spoonable texture—golden and drink-inspired like a copycat Butterbeer.
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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
  

Base and flavor
  • 1 cup cream soda Let it go flat or stir vigorously before blending to reduce bubbles.
  • 0.5 cup heavy cream
  • 3 tablespoon butterscotch sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cream cheese Soften before blending for a smooth base.
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon butter extract
  • 0.25 teaspoon salt
  • 1 tablespoon heavy cream Optional: add if the pint is too firm after the first spin.

Equipment

  • 1 Ninja Creami

Method
 

Blend the Butterbeer base
  1. Let the cream soda go flat for a few minutes or stir it vigorously, then add it to a blender with the heavy cream, butterscotch sauce, brown sugar, cream cheese, vanilla extract, butter extract, and salt. Blend until completely smooth with no visible cream-cheese lumps.
  2. Scrape down the sides and blend again briefly to ensure the base is uniform and pourable.
Freeze in the Ninja Creami pint
  1. Pour the mixture into the Ninja Creami pint container, leaving about 1 inch of headspace at the top. Cover and freeze for 24 hours, until fully solid.
Spin and finish
  1. Process on the Ice Cream setting on the Ninja Creami. If it seems too firm or under-spun, re-spin and add 1 tablespoon heavy cream to loosen the texture.
  2. Spoon into serving cups and top with whipped cream, then drizzle with butterscotch sauce for a golden finish.

Notes

Pro tip: fully flatten the cream soda and soften the cream cheese—both help the base spin smooth instead of icy. Store covered in the freezer up to 2 days, then re-spin if needed; freeze the base for longer is not recommended because the final texture can get grainy. For a dairy-light swap, use a plant-based cream cheese and heavy cream alternative, but expect a slightly softer, less rich mouthfeel.