-- This recipe is part of the Harry Potter Inspired Recipes Week --
With swirls of butterscotch caramel and big chunks of pumpkin cookie dough, this flavor is a best seller at the Florean Fortescue's Ice Cream Parlor. It is so popular that students are required to send their orders by owl 4 hours prior to coming to the shop. Without doing so, you may end up with the only leftover flavor: Earthworm Marshmallow ice cream.
"This flavor is so popular I saw two students confront in a duel to decide who would get the last one." said Tom, innkeeper of the Leaky Cauldron, a popular pub located near the Ice Cream Parlor.
After insisting heavily (aka sneaking a truth serum in its Butterbeer), Florean was kind enough to share his secret recipe with me. Let's make ice cream!
The base of the ice cream relies on raw cashews and coconut cream, both creating a rich and creamy texture. Getting a scoopable ice cream needs the correct amount of fat and sugar, otherwise it either crystallizes or becomes rock hard straight from the freezer. The point is, I don't recommend trying to lower the fat or sugar content of this recipe.
To sweeten it, I went with coconut syrup that adds a delicious caramel flavor. I guess you could use agave syrup, or maple syrup if you don't have coconut syrup on hand.
For extra flavor, I also added a couple tablespoons of amaretto liqueur. Not only it adds a nutty caramel flavor, but the alcohol content also helps with the ice cream texture, making it more scoopable. You can substitute it for one tablespoon of vodka.
Next, comes the most interesting part, the add-ins! We have:
- Pumpkin Cookie Dough: A cookie dough packed with pumpkin flavor, a pinch of cinnamon, and a lot of chocolate chips!
- Butterscotch Caramel Sauce: Drizzled through the ice cream, the caramel adds saltiness that balances with the sweet cookie dough!
This ice cream is magical! Loaded with pumpkin chocolate chip cookie dough, and swirls of vegan salted caramel. It is super creamy, rich, and not to say the least, addicting!
Let me know in the comments if you try this recipe!
Butterscotch Swirl Pumpkin Cookie Dough Ice Cream
Ingredients
Pumpkin Cookie Dough
- 1 cup oat flour
- 3 tablespoon vegan butter
- 1 tablespoon maple syrup
- 2 tablespoon coconut sugar
- ¼ cup pumpkin puree
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ¼ cup chocolate chips
Butterscotch Sauce
- 1 and ½ tablespoon cashew or almond butter
- 2 tablespoon maple syrup or coconut nectar
- ½ tablespoon coconut oil , melted
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ teaspoon amaretto
Ice Cream
- 1 and ½ cup raw cashews soaked overnight
- 1 13.5-oz full-fat coconut milk
- ½ cup coconut syrup*
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- optional: ½ teaspoon each: butter and caramel extract
- optional: ¼ teaspoon guar gum
- 2 tablespoon amaretto
Instructions
Pumpkin Cookie Dough
- In a mixing bowl, stir together the oat flour, vegan butter, maple syrup, coconut sugar, pumpkin puree, vanilla extract, and cinnamon until you get a dough. If your dough appears too dry, add more butter. Stir in the chocolate chips and set aside.
Butterscotch Sauce
- In a small bowl, whisk together the cashew butter, maple syrup, coconut oil, salt, vanilla extract, and amaretto. Taste and adjust saltiness to your liking. Set aside.
Ice Cream
- Drain the cashews and transfer to a high-speed blender.
- Scoop out the cream (hard part) from the coconut milk and add it to the blender. Discard the liquid coconut water. Add the coconut syrup, maple syrup, vanilla extract, and the other extracts if using.
- Blend on high speed for about 30 seconds, or until you get a very smooth cream. Stir in the guar gum and blend for another 10 seconds. Transfer to a large bowl, cover with plastic film, and refrigerate at least 2 hours.
- Add the chilled cream to an ice cream maker and churn for about 30 minutes (or according to your ice cream maker instructions). 5 minutes before the end, stir in the amaretto extract, it will add flavor to the ice cream and prevent it from hardening too much.
- Transfer about 1 cup of the ice cream to a freezer-safe container, drizzle with the caramel sauce and add some bites of cookie dough. Cover with more ice cream and repeat the process a couple more times.
- Transfer to the freezer and freeze for at least 4 hours before enjoying! The ice cream will be scoopable even after days in the freezer and will keep for up to one month.
Hi, Can you bake cookies out of the cookie dough? What temp and for how long?
Hi Rstar,
I haven't tried as the cookie dough is meant to be raw, so these are not meant to be cooked.
Dear Thomas my name is Valentina and I live in Venice. I have been reading your blog for a long time, you are always an inspiration to me and I find everything very good and beautiful. I'm also a Harry Potter fan and I love these recipes, I look forward to reading them every day! thank you for this beautiful christmas gift
Hi Valentina,
Thanks for your kind words, really appreciate it! I'm happy you like this special week 😉
You are so creative! I have to say I probably won't be making these recipes, but I love to read about how you do it. I wish you were my neighbor who needed a taste tester! Lol!
Thanks Carla 🙂
This was absolutely great.
But when I complained that I had to prepare three different parts for this treat, my husband called me a houseelf. I was embarrassed, especially as my son threw his dirty sock at me.
I did not get the joke! Whats wrong with me?
I have to try your next recipe, to beam me back into the the Potter-universe.
Thanks you, this week was absolutely amazing.
Thanks Juliane!
Hahaha, so it seems you are now...free!
Glad to hear you liked this special week 🙂
Hi Thomas. Your recipes always look so good! I think your blog is amazing!
Would it be possible to substitute agar agar in place of the guar gum? Or is that a bad idea?
What is the quantity of coconut cream? I have a can of just the cream on hand.
I would say about 3/4 cup of coconut cream.