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Butterbeer Ice Cream Floats with Coconut Caramel Ice Cream

For all the big time HP fans you're dreams are about to come true in a majorly OTT way! 

Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 4 hours
Total Time 30 minutes
Servings 4 -6 servings


Dark Butterscotch Caramel Sauce:

  • 1 3/4 cups dark brown sugar
  • 1 13.5 ounce can full-fat coconut milk
  • 1/4 cup vegan "butter"
  • 2 tablespoons molasses
  • 1 teaspoon sea salt
  • 2 tablespoons scotch whisky
  • 2 teaspoons vanilla extract

No-Churn Coconut Caramel Ice Cream:

  • 3/4 cups sugar
  • 1 1/2 cups almond milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons vegan "butter"
  • 2 tablespoons prepared caramel recipe above
  • 1 teaspoon vanilla
  • 1 cup coconut cream *see note

Butterbeer (per cup):

  • 3 1/2 tablespoons prepared caramel recipe above
  • 2 bottles Jones cream soda
  • 1 teaspoon strong black coffee
  • 1/4 teaspoon vanilla extract

dash of:

  • salt
  • nutmeg
  • cinnamon
  • ginger



  1. Combine brown sugar, "butter", coconut milk, molasses, and salt in a medium saucepan over medium low heat. 2. 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:

  1. Whisk almond milk and sugar in a large bowl until frothy. Add almond 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 cream into bowl of stand mixer and place in refrigerator to chill also.
  2. 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.

Butterbeer Floats:

  1. Combine all ingredients for butterbeer, except cream soda, in the bottom of a glass or beer mug and stir well. If the cinnamon doesn't seem to be mixing well try warming it slightly until it's smooth. Fill cups with enough cream soda so that you're leaving about 1 1/2 inches 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.

  2. You can save the rest of your caramel and ice cream for future floats.