Harry’s Favorite Ice Cream

I don’t know anyone who didn’t salivate over the food in Harry Potter. The books inspired millions of recipes and recreations alike. While recipes for pumpkin pasties, chocolate frogs, and treacle tarts are plentiful. There does seem to be one recipe that is rather elusive. And that is the ice cream.

Harry, Ron, and Hermione strolled off along the winding, cobbled street. The bag of gold, silver, and bronze jangling cheerfully in Harry’s pocket was clamoring to be spent, so he bought three large strawberry-and-peanut-butter ice creams, which they slurped happily as they wandered up the alley, examining the fascinating shop windows.

Harry Potter and the Chamber of Secrets

Harry is clearly a fan of ice cream. He eats raspberry and chocolate with chopped nuts in The Philosophers Stone and gets free sundaes every half hour in The Prisoner of Azkaban. The real question here is how did the strawberry peanut butter flavor become canon? Were you to ask any fan what is the defining flavor of ice cream in Harry Potter, strawberry peanut butter is exactly how they would answer. It doesn’t sound terrible but doesn’t raspberry and chocolate sound better? (Insert shoulder shrug emoji here.)

Anyway, getting back to the elusive recipe. I’ve found that ice cream is one of those treats that people don’t attempt unless they have an ice cream maker. I personally own an ice cream maker (because my ice cream obsession is real) but I’ve been told that making it without one isn’t necessarily hard, it can be time-consuming. I’ve even seen people pour their mixtures into a parchment lined loaf pan before placing in the freezer with great results. Regardless, I definitely recommend you get on the bandwagon. If you’ve never tried homemade ice cream, it’s the bee’s knees, seriously. The way I see it, what better excuse to try your hand at ice cream then with a recipe inspired by Harry Potter!

While preparing my ingredients I began to think about how I wanted to go about making the ice cream. There are many ways one could make strawberry peanut butter ice cream. I could make fresh strawberry ice cream and swirl some smooth peanut butter in at the end of churning or I could make a separate batch each of strawberry and peanut butter or I could even simply throw on a handful of peanut butter chips as a topping. After establishing the various ways I could go about making the ice cream, I opted to make a batch each of strawberry and peanut butter. Since it was two batches, it did take considerably more time but ultimately I thought two batches looked quite similar to what they serve at Universal Orlando.

With that out of the way, I now had to find recipes. Unless I’m making an exotic flavor, such as ginger ice cream, I always stick with recipes from a booklet that was included with the machine. The recipes are basic, but they’re basic perfection.

Recipes in hand, I headed to the supermarket to pick up heavy cream, fresh strawberries, Peanut Butter & Co smooth operator and waffle cones. I started with the strawberry ice cream by hulling about ten large strawberries and blending until finely chopped. The recipe calls for a food processor but honestly, I hate cleaning the thing so I used a blender. Just be sure not to over blend. I used a hand mixer to combine the rest of the ingredients in a large bowl. I covered the mixture and set aside in the fridge before starting on the peanut butter ice cream. Similar to the strawberry, I used a hand mixer to combine the ingredients before covering and also setting aside in the fridge. The recipes recommend the mixture sit in the fridge overnight or a minimum of two hours. I allowed the strawberry mixture to sit for two hours before I poured it into the machine whereas the peanut butter sat overnight. There is no particular reason as to why I let one sit overnight and churned another after two hours. It was simply my preference as it was 10 pm when I started churning the strawberry and I was way too tired to wait up another hour to churn the peanut butter.

After making both batches of ice cream and storing them in airtight containers, I dipped waffle cone bowls into dark chocolate and sprinkled on gold sparkles. Once the chocolate was hard, I grabbed both the ice creams and scooped equal amounts into the bowls.

And that’s it! I hope you enjoy Harry’s favorite ice cream, it’s as delicious as it looks! The flavors truly compliment one another so J.K. Rowling, my hat goes off to you.

Amanda

Fresh Strawberry Ice cream
  • 1 1/2 cups fresh strawberries, hulled
  • 3/4 cup whole milk
  • 2/3 cup granulated sugar
  • Pinch kosher salt
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/fine chopped.
  2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate at least two hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.
Peant Butter Cup Ice cream
  • 1 cup good quality peanut butter
  • 2/3 cup granulated sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  1. In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk an mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk the mixture together again before pouring into the ice cream maker.

Leave a Reply