Ingredients
- Simple Recipe Version #1:
- 1 quart butter brickle or vanilla ice cream
- 1/4 cup butterscotch syrup
- 32 oz of your favorite cream soda
- Simple Version #2:
- 1/4 cup sweetened condensed milk
- 1/4 cup butterscotch topping
- 2 tablespoons whipped butter, room temperature
- 1 1/2 cups vanilla cream soda
- Version #3:
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda
Preparation
Step 1
Version 1:
Place 4 (16-ounce) glasses in freezer and chill for at least 20 minutes. Mix ice cream and cream soda in a blender until combined
Divide between the frosted glasses. Top each glass with whipped cream, if desired. Serve with spoons and straws.
Version 2:
This one is served warm according to the recipe, but you could just as easily chill or freeze the drink before serving.
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds. Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly.
Serve garnished with an old-fashioned butterscotch candy stick.
Version 3:
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
For frozen version of this, use 1/4 cup of the brown sugar mixture, 1/4 cup cream soda, and 1 ice cube tray of frozen cream soda in blender. Top with the whipped froth as above.