Butter Beer Syrup

1. Combine cream soda, brown sugar, and butterscotch syrup in a saucepan on medium high heat.
2. Once it reaches a boil, add the butter.
3. Stir occasionally and keep watch in case it tries to boil over.
4. Boil for about 10 minutes until the syrup is thickened.
5. Pour into a freezer safe bowl and let it cool in the freezer for about 30 minutes. The edges will begin to solidify when it’s ready.

Ice Cream Base

1. Combine the whipping cream, brown sugar, and sweetened condensed milk in an electric mixer and beat on high just until hard peaks form.
2. Add a large dollop of dulce de leche (about 1/4 cup) to the ice cream base and beat for just a few seconds until it’s mostly mixed in.
3. Remove from the electric mixer and add dollops from the can of the dulce de leche until it’s all been added.
4. Gently mix the dulce de leche into the ice cream base with a spatula, so that large streaks are left unmixed.
5. Pour the ice cream base into a freezer safe container.
6. Add spoonfuls of the butter beer syrup over the top of the ice cream.
7. Gently swirl the syrup into the ice cream with a knife or spoon so that it doesn’t completely mix in.
8. Freeze overnight.
9. Serve when it has sufficiently frozen.