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Butterbeer Ice Cream in the Ninja Creami

Butterbeer ice cream Ninja Creami-style: a silky butterscotch base blended with fizzy cream soda sweetness, then churned into scoopable foam. Made for a wizarding-world copycat Butterbeer frozen dessert with a golden drizzle and whipped topping.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup cream soda Let it go flat first or stir vigorously so it blends smoothly.
  • 0.5 cup heavy cream
  • 3 tbsp butterscotch sauce
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese Soften before blending.
  • 0.25 tsp vanilla extract
  • 0.25 tsp butter extract
  • 0.25 tsp salt

Equipment

  • 1 Ninja Creami

Method
 

Blend the Butterbeer base
  1. Let the cream soda go flat by resting it, then stir vigorously and blend it with the heavy cream, butterscotch sauce, brown sugar, cream cheese, vanilla extract, butter extract, and salt until completely smooth.
  2. Scrape down the blender as needed and blend again until there are no visible cream cheese streaks.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace, then cover and freeze for 24 hours.
Creami process
  1. Process on the Ice Cream setting until thick, scoopable texture is reached, using a re-spin if needed.
  2. If the texture is too firm, add 1 tablespoon cream and process again on the Ice Cream setting until smooth and creamy.
Serve
  1. Spoon the ice cream into serving cups and top with whipped cream.
  2. Drizzle with butterscotch sauce right before serving.

Notes

For the smoothest texture, soften the cream cheese fully and ensure the cream soda is flat (or well-stirred) before blending. Store in the Ninja Creami pint covered in the freezer for up to 5 days; refreeze works best if you re-spin once after thawing 2–3 minutes. Freezing in the original pint is recommended; plan to re-process after additional freeze time. For a lower-sugar option, use a reduced-sugar butterscotch sauce while keeping the same cream cheese and extracts.