Learn how to make iconic butterbeer and then turn it into a float with butterscotch caramel sauce and no-churn ice cream.
Okay, you got me. Yep, I’m a Potter fan.
Butterbeer is something that is mentioned throughout all the books and I remember imagining what it would taste like in great detail every time I reached one of those parts. I know there are a bunch of recipes out there from fans. They even sell it at the theme park in Orlando, but all of the recipes I’ve looked at call for lots of ingredients that I don’t have or would rather not use. Cream soda, for example, is something that I’ve never seen here.
What they do have here is carbonated water. It’s a major part of the culture actually. When you go to a restaurant you have to ask for your water “sin gas” (no carbonation) or that’s what they’ll serve you. Most little markets with bottled water only sell carbonated water.
I kept the butterbeer itself very simple. Basically it’s caramel soda, oh, and it’s amazing. But what’s even more amazing is the combo of that with the coconut caramel ice cream. I wanted to make butterbeer floats because, growing up, one of my favorite ice cream treats was a rootbeer float. Plus, floats are so much more fun than just plain soda.
There are hints of so many different flavors that come together into a drink that totally exceeds my childhood dreams of drinking a butterbeer! It’s amazing and everyone loved it. I think one of my favorite things about these, is that once you’ve made the caramel and ice cream, they take all of 5 minutes to throw together and serve. I put the recipe for the butterbeers in a per cup ratio so that you have the option of how many you want to make.Print
Butterbeer Caramel Ice Cream Floats
Straight out of the world of Harry Potter, an incredibly tasty twist on butterbeer!
- Author: Tori Cooper
- Category: Beverage, Drink, Soda
Dark Butterscotch Caramel Sauce:
- 1 3/4 cups dark brown sugar
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup 4 tablespoons butter
- 2 tablespoons molasses
- 1 teaspoon sea salt
- 2 tablespoons scotch whisky
- 2 teaspoons vanilla extract
No-Churn Coconut Caramel Ice Cream:
- 1 1/2 cups sugar
- 4 cups whole milk
- 8 egg yolks
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/4 cup prepared caramel (recipe above)
- 2 teaspoons vanilla
- 2 cups full-fat coconut milk
Butterbeer (per serving):
- 3 1/2 tablespoons prepared caramel (recipe above)
- 1 tablespoon heavy whipping cream
- 1 teaspoon strong black coffee
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cocoa powder
- 3 – 4 drops cider vinegar
- dash of:
- 1 – 1 1/2 cups carbonated water (ice cold)
- Combine brown sugar, butter, milk, cream, molasses, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develops a dark amber color. Add bourbon and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and cool. Store any extra caramel in an airtight container until in refrigerator.
No-Churn Coconut Caramel Ice Cream:
- Whisk egg yolks and sugar in a large bowl until frothy. Add milk, cornstarch, and salt and pour into a medium saucepan. Stir for about 8 minutes over low heat until it starts to boil, stirring constantly. Once boiling continue stirring for about a minute until it coats the back of a spoon. Remove from heat and add butter, vanilla, and caramel. Pour through a fine mesh strainer into a sealable container. Cool for about 30 minutes then cover and place in refrigerator for about 4 hours until very cool. Pour coconut milk into bowl of stand mixer and place in refrigerator to chill also.
- After 4 hours, whip the 2 cups of chilled coconut milk for 2 to 3 minutes until fluffy.Remove ice cream mixture from fridge and fold in coconut cream. Pour back into a sealable container and place also in freezer for 8 hours or overnight.
- Combine all ingredients for butterbeer, except carbonated water, in the bottom of a glass or beer mug and stir well. If the cocoa and cinnamon don’t seem to be mixing well try warming it slightly until it’s smooth. Fill cup with enough carbonated water so that you’re leaving about 1 inch of space below the rim. Stir a little if necessary and add 1 to 2 scoops of caramel coconut ice cream to top. Serve immediately.
- You can save the rest of your caramel and ice cream for future floats.
Tori is a food blogger with a passion for what she does. She shares all her recipes, photography, and bits about her life living in Patagnia Chile on her blog, Gringalicious.
This looks really good. I just wish I can access the caramel coconut ice cream recipe.
Great news! The ice cream recipe is now included! Hooray!
This looks (and sounds) amazing!