Ninja Creami Butterbeer Ice Cream Recipe
This easy Ninja Creami Butterbeer Ice Cream Recipe will guide you through making this sweet, buttery ice cream at home.
Ingredients
For the Butterscotch Sauce:
- Unsalted butter = 4 Tbsps
- Brown sugar packed = ½ cup
- Vanilla extract = ½ tsp
- Heavy whipping cream = ¼ cup
For the Ice Cream Base:
- Heavy whipping cream = ¾ cup
- Whole milk = ¾ cup
Instructions
- In a small saucepan, melt butter and brown sugar.
- Cook over medium-low heat, stirring often until melted.
- Add vanilla extract and heavy cream, stirring well.
- Cook for 2-3 minutes, stirring frequently.
- Let the mixture bubble slightly. Sugar should dissolve.
- Remove from heat. Measure ½ cup of sauce into a bowl.
- Store the rest of the sauce in an airtight container.
- In a mixing bowl, whisk heavy cream into the sauce.
- Add whole milk and whisk until combined.
- Pour the mixture into a Ninja Creami pint.
- Close the pint lid and freeze for at least 24 hours.
- Remove the pint from the freezer. Take off the lid.
- Place the pint into the outer bowl of the Ninja Creami.
- Close the outer bowl lid and secure it in the machine.
- Use the Ice Cream button to process the ice cream.
- When done, check the ice cream’s texture.
- If crumbly, re-spin it using the Re-spin function.
- If still crumbly, add 1-2 tablespoons of milk and re-spin.
- The ice cream should have a soft-serve texture.
- Warm reserved butterscotch sauce in the microwave for 10 seconds.
- Drizzle warm sauce over each serving of ice cream.
Notes
- For the creamiest ice cream, use full-fat milk and cream.
- Before freezing, chill the ice cream mixture for 1 hour. This helps it freeze evenly.
- Read the Ninja Creami manual for best results. Follow the steps carefully.
- Adjust the sweetness if needed. Taste the mixture before freezing.
- Store the ice cream in an airtight container. This keeps it fresh and creamy.