By An Edible Mosaic
Prep Time: 20 min
Butterscotch Sauce: 4 TB butter, 1/2 cup brown sugar 1/4 tsp each salt & cream of tartar 2/3 cup cream, 1 tsp vanilla Frozen Butterbeer: 2 cups cream soda - frozen in ice cube trays & 1 cup cream soda - not frozen 2 cups vanilla ice cream, 1/8 tsp salt Optionally 1 tsp butter flavor & 1/2 tsp rum flavor Other: Whipped cream (or Cool Whip)
Cook Time: 8 min
Freeze 2 cups of cream soda in ice cube trays at least 3 hours in advance. Add the frozen cream soda cubes, vanilla ice cream, liquid cream soda, butter extract, rum extract, and salt to a blender.
Process until smooth, tamping down as necessary. Don't over-process or it won’t be thick and creamy.
Divide between 4 glasses. Top each with whipped cream and a drizzle of butterscotch syrup. Enjoy!