ROOT BEER ICE CREAM

4.39 from 18 votes

Grab your spoon and get ready. This Root Beer Ice Cream tastes just like a root beer float, minus the straw and foam. This recipe can be made in an ice cream maker or no-churn style. See the notes for how to make no-churn root beer ice cream.

Course: Dessert - Ice Cream, dessert, frozen dessert

Servings: cups

Calories: 335kcal

Author: Renee Goerger

Equipment

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 of salt

Instructions

-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.

Notes

To make no-churn root beer ice cream (yield 4 cups):

2 cups heavy cream

1 can (15 ounces) sweetened condensed milk

1 teaspoon pure vanilla extract

¼ cup (2 ounces) root beer extract

pinch salt

In a large bowl, whip the heavy cream until thick and creamy. Fold in the sweetened milk, vanilla, root beer extracts, and salt until thoroughly combined. Pour into a freezer safe container, cover, and freeze for at least 4 hours.

Nutrition