I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.

In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!

So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.

However, there were pros and cons and all the recipe were non-alcoholic. Well poo.

Finally I found a recipe that was
1) eggless
2) appeared easy to change around

So as thus came the long sequence of trials and errors.
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