Copycat Florean Fortescue’s Strawberry Peanut Butter Ice Cream | Harry Potter Inspired Recipes

What’s Up, Hungry Muggles

Welcome back to another day of my annual Harry Potter week! Every year for the better part of a decade, I’ve Apparated to the Wizarding World to bring back magical treats and fanastic feasts for you to recreate in your own kitchens at home.

Today, we’ll make our way to Diagon Alley where, after a day of shopping for school supplies, we’ll stop for a frozen treat at Florean Fortescue’s Ice Cream Parlor. It’s here we get to enjoy one of Florean’s favorite flavors: strawberry and peanut butter.

“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 enjoyed spending time at Florean’s shop – especially in the Prisoner of Azkaban where Florean helps Harry write his summer essays about medieval witch burnings while giving Harry a free sundae every half hour.

I Went to the Real Life Florean Fortescue’s Ice Cream Parlor

In the Muggle world, you can actually find this exact strawberry and peanut butter ice cream concoction at Universal Studios’ Orlando Wizarding World in Diagon Alley. I’ve been to Universal several times over the years, specifically to bring back the best treats to make at home including everything from Cauldron Cakes to the most amazing Butterbeer.

Under the shadow of the dragon escaping from Gringott’s is a real life copycat of Florean’s Fortescue’s ice cream parlor! Here you can get a few different varieties of ice cream sundaes – including a butterbeer option – but the strawberry peanut butter is by far the best choice.

Making Ice Cream… For Muggles

Just like a proper potions master, there are a few essential pieces of equipment you’ll need to make the best copycat version of this strawberry peanut butter ice cream from Florean Fortescue’s Ice Cream Parlor.

The most important tool you’ll need is an ice cream churn. You can use an electric churn or a churn attachment for your stand mixer like I will be using in this recipe. I’ve made magical no-churn butterbeer ice cream in the past – and while this is definitely basically like doing magic to make ice cream, it doesn’t have the same icy texture that you expect in a properly churned ice cream. In this recipe, we’ll be using a churn to build up the ice in the cream before we freeze it.

Never Melt Ice Cream!

There’s a secret ingredient in this ice cream that takes it from regular, Muggle-version to a magical, no-melt ice cream: strawberry Jell-O. In addition to helping color and flavor the ice cream, the Jell-O will also help prevent the ice cream from melting quickly on a hot day.

Here’s What You Need

• Strawberries: Adds fresh fruitiness and natural sweetness.
• White sugar (for macerating): Draws out the juices from the strawberries.
• Egg yolks: Helps to create a rich, creamy base.
• Demerara sugar or turbinado sugar: Adds a deeper, caramel-like sweetness.
• White sugar: Sweetens the ice cream base.
• Heavy cream: Contributes to the smooth and creamy texture.
• Whole milk: Lightens the cream base slightly.
• Vanilla: Adds a touch of warmth and depth.
• Salt: Balances and enhances the flavors.
• Strawberry Jell-O: Intensifies the strawberry flavor and adds color.
• Sugar cookies (crumbled): Provides a crunchy texture for serving.
• Hot fudge: Adds a rich, chocolatey topping.
• Whipped cream topping: Finishes off the sundae with light, airy sweetness.
• Creamy peanut butter: Creates rich ribbons throughout the ice cream.
• Powdered sugar: Sweetens the melted peanut butter.

Let’s Make Some Magic

First things first, make sure your churn is ready. If you’re using a churn attachment for a stand mixer, it needs to have been freezing for at least 24 hours. This step is crucial for the perfect ice cream texture.

Macerate the Strawberries

Next, remove the stems from your strawberries and finely chop them. Place the chopped strawberries in a shallow bowl and sprinkle them with ¼ cup of white sugar. This will allow the strawberries to release their natural juices and flavors over the course of an hour.

Whisk the Egg Yolks

While the strawberries are getting all juicy, whisk together the egg yolks with the demerara sugar and the other ½ cup of white sugar. The mixture will be thick, but that’s exactly what we want. Let this sit at room temperature while you prepare the cream base.

Brew the Cream Base

In a sauce pot over medium heat, whisk together the whole milk, heavy cream, vanilla, salt, and strawberry Jell-O. Stir continuously to prevent any sticking. Add in the macerating strawberries along with their liquid. Keep stirring; we want everything to mix together nicely.

Temper the Egg Yolks

To temper the egg yolks, measure out one cup of the hot milk mixture. Slowly pour this into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Once it’s well mixed and more liquidy, slowly pour it back into the remaining milk mixture in the sauce pot.

Thicken the Custard

Continue stirring the mixture until it starts to thicken and the sugar has completely dissolved. This should take about 5-8 minutes. You’re aiming for a smooth, thin custard-like consistency.

Cool the Custard

Remove the pot from the heat and let it cool to room temperature. Cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill this overnight or until it’s very, very cold.

Magical Quick Chilling Method

If you’re in a hurry, here’s a quick chilling method: Prepare two bowls, one large and one slightly smaller. Fill the larger bowl with ice and some water. Place the smaller bowl inside the larger one, making sure it’s surrounded by the ice water. Pour the custard into the smaller bowl and stir constantly until it stops steaming and is completely chilled.

I mean, this stuff needs to be COLD in order to set up properly so don’t skip on the chilling step, regardless which method you choose.

Churn the Ice Cream

Once the custard is thoroughly chilled, pour it into your prepared churn. Churn the mixture until it reaches the consistency of soft serve ice cream, which should take about 25-30 minutes.

Prepare the Peanut Butter

While your ice cream is churning, melt the peanut butter. Pop it in the microwave for 15-30 seconds until it’s smooth and melted. Stir in the powdered sugar until fully combined.

Layer the Ice Cream and Peanut Butter

Once the ice cream is churned, scoop it into a large, airtight container. Alternate every few scoops with a drizzle of the melted peanut butter to create those delightful peanut butter ribbons throughout. Cover and freeze.

Final Freeze

Freeze the ice cream to your desired firmness. I recommend at least 4-8 hours for the best texture. Meanwhile, crush up the sugar cookies into small crumbles.

Serve and Enjoy

When you’re ready to serve, let the ice cream thaw at room temperature for about 5 minutes before scooping into a bowl or waffle cone. Heat the hot fudge according to the jar’s instructions. Drizzle the hot fudge over the ice cream, sprinkle with crushed sugar cookies, and top with whipped cream.

Tips for the Perfect Ice Cream

• Proper Chilling: Make sure your custard base is very cold before churning. This ensures a smoother texture and better consistency.
• Peanut Butter Swirls: For perfect peanut butter ribbons, layer as you go. Drizzle a little melted peanut butter every few scoops of ice cream.
• Cookie Crumbles: Crush your cookies into varying sizes. This adds a great texture contrast to the smooth ice cream.
• Serving Tip: Let your ice cream thaw for a few minutes before scooping. It makes it easier to scoop and improves the texture.
• Storage: Store leftover ice cream in an airtight container. It will keep for up to six months in the freezer, staying fresh and delicious.

Common Issues and How to Fix Them

• Ice Cream Not Setting Properly: Ensure the ice cream mixture is very cold before churning.
  • If the mixture isn’t chilled enough, the ice cream won’t set properly. Make sure your churn attachment has been in the freezer for at least 24 hours.
• Grainy Texture: This usually happens if the sugar isn’t fully dissolved.
  • When heating the milk and cream, make sure to stir continuously until the sugar is completely melted and the mixture is smooth.
• Ice Cream Too Hard: If your ice cream is too hard, it might need to thaw a bit longer before serving.
  • Let it sit at room temperature for about 5-10 minutes before scooping. Adding a little alcohol (like a tablespoon of vodka) to the mixture before churning can also help keep it softer.
• Ice Crystals Forming: Ice crystals can form if the mixture isn’t churned properly or if it’s not stored correctly.
  • Ensure the churn is working at the right speed and the mixture is well-mixed. Store the ice cream in an airtight container and place plastic wrap directly on the surface before putting on the lid to minimize air exposure.
• Peanut Butter Not Swirling Well: To get nice peanut butter swirls, make sure the peanut butter mixture is smooth and not too thick.
  • You can microwave it for a few seconds if it hardens. Layer it in gradually and stir gently to create ribbons rather than mixing it completely.
• Custard Too Thick or Too Thin: Achieving the right consistency for the custard is key.
  • If it’s too thick, it might be overcooked; if too thin, it might not be cooked enough. The custard should coat the back of a spoon and hold a line drawn with your finger.
• Eggs Curdling: This happens if the eggs are not tempered properly.
  • To avoid curdling, slowly add the hot milk mixture to the egg yolks while whisking constantly, and then gradually incorporate it back into the pot.

So there you have it, Hungry Muggles! Your very own homemade version of Florean Fortescue’s famous strawberry peanut butter ice cream. It’s like having a bit of Diagon Alley right in your kitchen. Don’t forget to top it with crushed sugar cookies, hot fudge, and whipped cream for that extra bit of wizarding world magic.

Enjoy every spoonful – and don’t forget to check back tomorrow for more Harry Potter-inspired treats!

Florean Fortescue’s Lemon Ice | Harry Potter Inspired Recipes

56+ Magical Harry Potter Inspired Recipes