Grab your spoon and get ready. This Root Beer Ice Cream tastes just like a root beer float, minus the straw and foam, which I know are a lot of fun, but this is serious business, people! We've got root beer-flavored ice cream to eat!!!
I wanted to come up with an ice cream flavor my dad would truly enjoy. I'm pleased to say that this root beer ice cream was a winner in his book. I hope you'll enjoy it as much as he did.
I originally shared this recipe in 2014. I've recently updated this post with additional information, including a recipe card (complete with nutritional information), but the recipe itself has remained unchanged.
Table of Contents Found Here
- The ingredients for making "churn-style" root beer ice cream:
- The ingredients for making "no-churn" root beer ice cream:
- How this recipe came to be:
- Can this ice cream be made without an ice cream churn?
- What is the difference between churn-style ice cream and no-churn ice cream?
- How to make no-churn root beer ice cream
- Additional churn, and no-churn, ice cream recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients for making "churn-style" root beer ice cream:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
The ingredients for making "no-churn" root beer ice cream:
How this recipe came to be:
My dad was a major root beer lover!
Floats, pop, candy barrels, Popsicles, and this ice cream.
I created this recipe for him.
Can this ice cream be made without an ice cream churn?
It sure can! The key to this ice cream is the root beer extract. As long as you use that, the churn-style or no-churn method won't make much of a difference. The real question is, how long are you willing to wait for your ice cream? LOL
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What is the difference between churn-style ice cream and no-churn ice cream?
Basically, it's the sugar and the amount of time required for each style of ice cream. Churn-style requires more time to make, and no-churn requires much less.
Churn-style ice cream uses granulated sugar, whipped (and dissolved) into whole milk, heavy cream, and specific other ingredients, depending on your flavor. Once the ice cream base is ready, it gets poured into the frozen drum of an ice cream maker, where it will spin, churn, and freeze for several hours. The ice cream can be eaten immediately or stored in an airtight container in the freezer until ready to serve.
A no-churn style ice cream is much quicker to make because it doesn't require an ice cream maker and because the sugar has already been added and dissolved (in the form of sweetened condensed milk). Once the heavy cream is whipped, the other ingredients get gently folded into the cream, and from there, the no-churn ice cream goes directly to the freezer.
How to make no-churn root beer ice cream
The ingredients and method are slightly different than making churn-style.
You'll need 2 cups of heavy cream, 1 can (15 ounces) of sweetened condensed milk, and ¼ cup (2 fluid ounces) of root beer extract (yes that does, in fact, say ¼ cup of root beer extract. It is not a typo).
- Whip the heavy cream until voluminous and thick. Using a stand mixer with a whip or hand mixer on high speed is the quickest way to do this but whisking by hand using elbow-grease is a great cardio workout.
- Once the cream is thick and whipped, gently fold in the sweetened condensed milk, root beer extract, and a pinch of salt until completely incorporated.
- Pour the ice cream mixture into a freezer safe container, cover, and freeze for at least 4 hours (minimum) or until you reach your desired frozen consistency.
Additional churn, and no-churn, ice cream recipes:
Black and Blueberry Gelato is a deliciously flavored, not-too-sweet, creamy frozen treat with amazing flavor that will satisfy your sweet tooth.
Churn-Style Vanilla Malted Ice Cream is a wonderful combination of white chocolate, and a vanilla malted milkshake. The flavor is out of this world delicious!!
No-Churn Banana Walnut Ice Cream is a favorite for people who love bananas, toasted walnuts, caramel, and vanilla wafers. It's utterly delicious!!
Churn-Style Maple Pistachio Ice Cream is simply the best ice cream flavor there is! I promise that every spoonful will make you swoon with delight!
Smooth, creamy, and super flavorful! This No-Churn Cherry Chunk Amaretto Ice Cream will soon become your new favorite ice cream flavor! I guarantee it!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
ROOT BEER ICE CREAM (churn and no-churn methods)
Equipment
- ice cream maker optional
- Mixing Bowls optional
- stand mixer optional
Ingredients
- 2 cups heavy cream
- 3 cups whole milk
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ cup root beer extract I used Zatarain's
- pinch kosher salt
Instructions
Churn-Style ice cream:
- -In a large bowl with a hand mixer, or the bowl of a stand mixer, whisk together the heavy cream and milk on low speed.
- -Add in the remaining ingredients and gradually increase the speed to medium. Whisk about 3-5 minutes to make sure the sugar is dissolved.
- -Pour the mixture into an ice cream maker and follow the manufactures instructions to freeze (at least 2 hours).
- -Eat at once for soft serve or transfer to a covered container and freeze again to form firmer ice cream.
See notes below for making NO-Churn ice cream:
Notes
Nutrition
I hope you've enjoyed today's delicious root beer ice cream recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
Looks like a perfect summer treat.
Paige says
Did anyone else experience a VERY strong residual alcohol flavor from using that much extract? It is very distracting and ruins the flavor. I used Watkins Root Beer Extract. I'm wondering if I can save it by melt the ice cream down and simmer it for a little bit on a low heat, will the alcohol flavor cook off? Then I could re-freeze it.
Renée says
Hi, Paige.
I've not heard of anyone experiencing what you did.
I did not use, Watkins. I used Zatarains. Maybe that's the difference?
I would suggest dividing the ice cream in half and then mix in additional heavy cream, condensed milk, and vanilla to each portion.
Taste as you go so you can better control the intensity of flavor.
You'll end up with a lot more ice cream, but the root beer flavor should be more tolerable for you.
I don't think simmering the base flavor would work, but feel free to give it a try.
I'm sorry you had this particular experience. It's a new one for me.
Renee
Michelle says
I could not get my ice cream to freeze in my kitchenaid ice cream maker. I did on a 2/3 for 1 hr and still liquid…. What did I do wrong?
Renée says
Hello, Michelle.
I'm sorry to hear that you had problems and your ice cream didn't freeze like it should have.
The following could be reasons:
The ice cream barrel wasn't properly chilled (I keep mine in the freezer when not in use).
Half and half was substituted for heavy cream (ice cream needs the fat to freeze properly).
Any chance you added additional salt which would prevent freezing?
Without knowing exactly what took place I have a hard time determining what could have happened.
Feel free to contact me again and we can go over what happened.
Thank you.
Renee
Michelle says
Thank you. I might have added too much salt. We did put in the freezer and was tasty after firm, but texture off from my process. Will try again. Thanks
Renée says
Mistakes happen to all of us. Me too.
I'm glad you thought it was tasty though.
Next time you'll have complete success.
Fondly,
Renee
Karen says
Hi.
Can this be made in a dairy free version? Can I replace the heavy cream with coconut cream and the whole milk with either lactose free milk or canned coconut milk?
Renée says
Hi, Karen!
Great questions, and you should be able to do both with great success.
Please let me know if I can answer any more questions for you.
Enjoy the ice cream. 🙂
Renee
Karen says
Can I use root beer CONCENTRATE instead of extract? Your picture of the ingredients shows a bottle of 'concentrate' but your instructions say root beer extract. Which one should I use?
Renée says
Hi, Karen!
Sorry for any confusion I have caused due to me grabbing the wrong photo for my collage. You have eagle eyes, because I didn't even notice that was a bottle of concentrate and not extract. Ha. That said, you could use either one actually. The extract is what I used (per the recipe's amount and instructions) but a root beer concentrate would also work. The difference being the concentrate is stronger in flavor, and you wouldn't need to use as much as the extract. You'd have to taste as you go and adjust to suit your preferences. I hope this is helpful. Sorry again for my error in the image.
Take good care,
Renee
Chris Rehkop says
My hubby would love your root beer ice cream recipe. Can this be made in an air tight freezer container instead of the ice cream maker/churn method?
Renée says
Hi Chris!
While I don't think this recipe would translate well to a no-churn method, I do have a recipe suggestion for making a no-churn root beer ice cream that you might want to try.
Here you go: 2 cups heavy whipping cream, 1 can sweetened condensed milk, 1 pinch salt, ½ bottle root beer extract (2 ounces, or to taste), 1 teaspoon pure vanilla extract.
Whip the heavy cream until soft peaks form (about 2 minutes on high). Fold in the sweetened condensed milk, salt, root beer extract, and vanilla extract. Pour the ice cream mixture into a freezer container, cover, and freeze for at least 4 hours.
I hope you'll enjoy this no-churn ice cream and will let me know how it works for you.
Take good care,
Renee
Karen says
We have successfully made other no churn ice cream recipes and they were a complete success! I have access to “old timey” Amish root beer concentrate and this is our next batch of no churn ice cream!!
No churn fans!! I’m loving the Black Walnut concentrate paired with the fresh black walnuts available in season here in Kentucky!!
Marci says
Truly 1/4 CUP root beer extract?
Renée says
Hi, Marci!
Yes. Truly. I wanted a big punch of root-beer flavor and the only way to get that was to add (what seems) a crazy amount of root beer extract.
You can experiment with yours, however, if you'd like. Start with half that amount, check the flavor and then add more if you think it needs it.
I hope this helps.
Thanks for the question.
Renee
Doctor prescription pad digital says
Very lovely recipe of Root Beer Flavored Ice Cream.Thanks for giving this recipe here. Please share more.
Meredith says
My daughter would love this!
Paula says
A bottle of root beer was a treat when I was growing up and this ice cream is taking me back to the future. Looks amazing!
Nutmeg Nanny says
This look awesome! I was just thinking about making root beer float ice cream and them boom you post a root beer ice cream!
Connie | URBAN BAKES says
Your scoops of ice cream is perfect!! Root Beer was one of my father's favorite too. I'm sure he would love this!
Aly ~ Cooking In Stilettos says
Wait - there's root beer extract? What rock have I been living under? I need to try this - my family adores root bear!
Savory Experiments says
I just bought an ice cream maker and I am dying to try some new flavors. Great idea!
valmg @ From Val's Kitchen says
My Dad would love this! Where do you get root beer extract, I've never seen it.
Sherry wiese says
Watkins makes a rootbeer extract, and surprisingly, you can find it at Menards in a free standing display, along with many other interesting flavors!
Renée says
Hi, Sherry!
That's good to know. I don't get to Menards too much, but I hear they have everything these days.
Thanks for the heads up!
Take good care,
Renee
Back for Seconds says
This is a great idea for an ice cream flavor. YUM!
Angela {Mind Over Batter} says
Ooh, I've never seen root beer flavored ice cream. I'm sure my kids would love this!
Angie Barrett says
mmmmm perfect for a summer day! I just bought some of those bowls too!
Susan says
I don't think I've ever seen root beer flavored ice cream before. I wonder how that would taste in a float?
Marjory @ Dinner-Mom says
My dad looooves root beer. I can't wait to make this for him!
Regan @ The Healthy Aperture Blog says
My husband is a huge rootbeer AND ice cream fan. This is perfect for him!
Brenda@SugarFreeMom says
Never knew there was even a root beer extract, how cool, love it!
Paula-bell'alimento says
I'm a big root beer fan. Adding this to the ice cream list.
Ashley @ Wishes and Dishes says
I have a friend who is HUGE on root beer that would love this!!
Julie @ Texan New Yorker says
This sounds so yummy! I recently had Dr Pepper Ice Cream, and it was really to die for, and tasted exactly like advertised. Although if Dr Pepper extract does exist, I am quite unaware of it, so I guess I would have to boil down actual Dr Pepper to a syrup and mix it with the base... I would be all over your dad's root beer ice cream though!
Jocelyn says
My kids adore root beer, so I know they would devour this in minutes! Such an awesome ice cream flavor!
Angie says
My husband would go crazy for this, he's a huge root beer fan!
Sherri Jo says
I'm going to have to try this one soon... my kids LOVE root beer! Thanks Renee!
Renee Goerger says
You're welcome, Sherri Jo!
Liz Berg says
What a terrific ice cream! My daughter loves root beer floats, so I have a feeling she'd be thrilled with a bowl of this ice cream!
Renee Goerger says
Thanks, Liz!