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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 the foamy cream soda sweetness in every scoop. Blend the base until completely smooth, freeze 24 hours, then Ice Cream-spin for a soft, scoopable texture.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Butterbeer ice cream base
  • 1 cup cream soda
  • 0.5 cup heavy cream
  • 3 tbsp butterscotch sauce
  • 1 tbsp brown sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp butter extract
  • 0.25 tsp salt
Toppings (optional)
  • 1 whipped cream
  • 1 tbsp butterscotch sauce
Re-spin aid (only if needed)
  • 1 tbsp heavy cream add only if the first re-spin is too firm

Equipment

  • 1 Ninja Creami

Method
 

Blend the Butterbeer base
  1. Let the cream soda go flat by resting it at room temperature, then stir vigorously to reduce excess fizz. Add it to a blender with the heavy cream, butterscotch sauce, brown sugar, cream cheese, vanilla extract, butter extract, and salt.
  2. Blend until completely smooth with no visible cream cheese lumps, pausing as needed to scrape down the sides for an even texture. Stop blending only when the mixture looks glossy and uniform.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace at the top. Smooth the surface so the center freezes evenly.
  2. Freeze for 24 hours until fully firm. Keep it undisturbed so the base forms a stable, scoop-ready block.
Process in the Ninja Creami
  1. Process on the Ice Cream setting to churn into a creamy, soft-serve texture. If it’s too firm, re-spin on Ice Cream with 1 tablespoon heavy cream added to the container.
Serve
  1. Top the ice cream with whipped cream for a foamy, Butterbeer-like finish. Finish with a drizzle of butterscotch sauce so each scoop gets a glossy caramel note.

Notes

For the smoothest Butterbeer vibe, ensure the cream soda is mostly flat before blending and blend until the cream cheese fully disappears. Store any leftover ice cream sealed in the freezer for up to 1 week; texture may firm up, then re-spin briefly if needed. Freezing leftovers again is fine, but the texture will be best within the first few days. For a lower-fat swap, use reduced-fat cream cheese and lighten heavy cream to half-and-half; the flavor stays close but will be slightly softer.