ROOT BEER ICE CREAM (churn and no-churn methods)
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.
Servings: 8 cups
Calories: 335kcal
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
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.
Store ice cream, well covered, in the freezer for up to 2 months.
Nutrition
Serving: 1cup | Calories: 335kcal | Carbohydrates: 26g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 52mg | Potassium: 196mg | Sugar: 26g | Vitamin A: 1023IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 0.1mg
