Description
This creamy butterbeer float combines butterscotch, vanilla ice cream, and cream soda for an easy magical treat. Ready in 10 minutes with just five ingredients.
Ingredients
- 1/2 cup packed light brown sugar (for syrup)
- 4 tablespoons unsalted butter (for syrup)
- 1/4 cup heavy cream (for syrup)
- 1 teaspoon vanilla extract (for syrup)
- 1/4 teaspoon sea salt (for syrup)
- 4 cups cream soda, chilled
- 8 scoops vanilla ice cream
- 1 cup whipped cream
- 2 tablespoons butterscotch syrup for drizzling
- Pinch of ground cinnamon for garnish
Instructions
- Combine brown sugar and butter in a small saucepan over medium heat. Stir constantly until butter melts and sugar dissolves completely, about 2 minutes.
- Add heavy cream and salt to the saucepan. Whisk continuously until the mixture bubbles gently. Reduce heat to low and simmer for 3 minutes until the sauce thickens and coats the back of a spoon.
- Remove the butterscotch sauce from heat. Stir in vanilla extract. Let the sauce cool for 10 minutes at room temperature until slightly warm.
- Place 2 scoops of vanilla ice cream into each of four tall glasses, leaving space at the top.
- Drizzle 1 tablespoon of cooled butterscotch sauce over the ice cream in each glass.
- Slowly pour 1 cup of chilled cream soda into each glass, pouring down the side to minimize foam. Let settle for 30 seconds.
- Top each float with a dollop of whipped cream and drizzle with the remaining butterscotch syrup.
- Sprinkle a pinch of cinnamon over the whipped cream and serve immediately.
Notes
- Chill your serving glasses in the freezer for 15 minutes before assembling to keep floats colder longer.
- Make butterscotch sauce up to one week ahead and store it in the refrigerator. Gently rewarm before using.
- Pour cream soda slowly down the inside of the glass to control foam.
- Use slightly softened ice cream for easier scooping and better sauce distribution.
- Double the butterscotch sauce recipe; leftovers work well on pancakes, waffles, or oatmeal.
- Butterscotch sauce keeps refrigerated for up to 2 weeks. Reheat gently in the microwave in 15-second intervals.
- Floats must be served immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop and Assembly
- Cuisine: American