Scoop Kitchen
Butterscotch Cream Soda Shake
A butterscotch ice cream base spun with cold cream soda into a golden, foamy shake that tastes like a butterscotch float.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Milkshake
- Makes
- 4 glasses6 glasses
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 114 g), estimated
Whole tubpint: 837 kcal, 9 g protein1256 kcal, 14 g protein (709 ml24 oz). Contains: Milk. Toppings are not included in these numbers.
Ingredients
9 ingredientsTap an ingredient when it is in the bowl
432 of 473 ml647 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Add right before spinning
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Whisk in 80 g butterscotch sauce60 ml butterscotch sauce¼ cup butterscotch sauce120 g butterscotch sauce90 ml butterscotch sauce⅓ cup + 1 tbsp butterscotch sauce, a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract until smooth.
- Slowly whisk in 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream and 120 ml whole milk120 ml whole milk½ cup whole milk180 ml whole milk180 ml whole milk¾ cup whole milk.
- Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
- Pour 120 ml cream soda120 ml cream soda½ cup cream soda180 ml cream soda180 ml cream soda¾ cup cream soda into a wide bowl and whisk for 2–3 minutes, until it stops fizzing. Fizzy soda foams up in the machine and can spill over the tubpint.
- Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 120 ml cream soda120 ml cream soda½ cup cream soda180 ml cream soda180 ml cream soda¾ cup cream soda, then lock it into the machine and run Milkshake.
- Drizzle 2 tbsp butterscotch sauce2 tbsp butterscotch sauce2 tbsp butterscotch sauce3 tbsp butterscotch sauce3 tbsp butterscotch sauce3 tbsp butterscotch sauce inside tall glasses, pour in the shake and pour 60 ml cream soda60 ml cream soda¼ cup cream soda90 ml cream soda90 ml cream soda¼ cup + 2 tbsp cream soda over the tops. It foams up like a float.
To serve: Finish with whipped cream and serve right away, while the top is foamy.
My notes
Tips
- No cream soda? Use the same amount of clear lemon-lime soda with ½ tsp vanilla extract stirred in. Caramel sauce works in place of the butterscotch.
- Butterscotch sauces vary. Taste the base before freezing and add another pinch of salt if it tastes flat.
- Leftover shake can go back in the freezer in the tubpint. Run Milkshake again with a splash of flat cream soda before serving.
Why it works
The butterscotch base freezes soft and creamy like ice cream, and the flat cream soda blends in with its vanilla sweetness. The fresh soda poured over each glass foams up on the shake, just like a float.
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