Adult Butterbeer Ice Cream for Food ‘n Flix

I am coming in at the last minute for Food ‘n Flix this month.  I cannot believe that tomorrow is September.   I thought I had all the time in the world to re-watch Harry Potter and the Sorcerer’s Stone and think of something cool to make and post up.

As I said, I’m coming in at the last minute here.

Tina from Squirrel Head Manor is hosting this month.  You can read her announcement post here.  

I actually thought I was being pretty clever to make ice cream from a butterbeer recipe.  Then I did a search for butterbeer ice cream.  There were a ton out there.  Why reinvent the wheel?


Adult Butterbeer Ice Cream

Debra (based on recipe found here.)

Better with rum


  • 2 T. butter, browned
  • 1/2 c. brown sugar
  • 1/2 t. pure vanilla extract
  • 1 pint heavy whipping cream, divided
  • 1 (14 oz.) can sweetened condensed milk
  • 2 oz. golden rum


  1. Begin by browning butter in a small sauce pan over medium heat.  Stir the butter around as it melts. Keep stirring. In about 2-4  minutes, the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast.  Be careful not to burn.
  2. Add brown sugar, vanilla and 1/4 cup whipping cream.   Stirring frequently, cook sauce for 15 minutes, or until it coats the back of a spoon. Remove from heat and stir in rum.  Set aside to cool to room temperature.
  3. In the bowl of a stand mixer, whip the remaining heavy whipping cream until it is stiff (but don’t make butter!).   Add the sweetened condensed milk and continue whipping until thick and fluffy.
  4. Add your cooled sauce (leaving a small amount for drizzling over the top) and whip until just combined. Pour the ice cream into a sealable container. You can drizzle a bit on top and swirl or save some for pouring over before serving. 
  5. Place in the freeze and allow to set overnight (or at least 5-6 hours).

Yield: 6-8

I do have an ice cream maker, but this is the easiest and most delicious ice cream I’ve made.  I’m glad I used the mixer method and just froze it.  You see, I was running out of time to post and I did not have my ice cream maker bowl frozen.  So, you do NOT need a fancy ice cream making gadget for this recipe.  

I feel great nostalgia for this movie because I believe the only time I watch any of the series is with the nephews (who are now nineteen and thirteen).   Thanks to Tina for hosting this month.  (And, Tina, I hope we still see you posting after this round-up!)

September’s event is a celebration.   For  Food ‘n Flix 10 Year Anniversary we’re revisiting Chocolat.  Look for an announcement post at Food ‘n Flix soon.

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