Description
Want to make a double root beer root beer float? This is the ice cream to do that with! This tastes like pure summer.
Ingredients
Scale
- 2 cups heavy cream (473 mL)
- 14 oz can sweetened condensed milk (414 mL)
- 2 tsp root beer extract
- 1 tsp vanilla extract
Instructions
- Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
- Line the bottom of a 9″x5″ loaf pan with parchment.
- Beat the cream and vanilla in the chilled bowl until you get stiff peaks.
- Open up the can of sweetened condensed milk, then drizzle it down the side of the bowl.
- Use a baking spatula to scrape out all the sweetened condensed milk, then fold the cream and milk together into a smooth, consistent mixture.
- Fold in the root beer extract so that the color is well distributed.
- Scrape the ice cream into your prepared pan, then cover the top with plastic wrap.
- Freeze overnight or about 8 hours.
- Transfer the ice cream to a lidded freezer container like a Pyrex or one of the Tovolo tubs for longer storage.
Notes
Root beer float: for the ultimate root beer float, scoop some of your frozen ice cream into a tall glass, then top with your favorite root beer or sarsaparilla.
- Prep Time: 10 minutes
- Additional Time: 8 hours 20 minutes
- Cook Time: 0 hours
- Category: Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 279
- Sugar: 26
- Sodium: 67
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 5
- Cholesterol: 60