This fun twist on a classic Root Beer Float takes less than 10 minutes to whip up! A creamy and flavorful Root Beer Float Ice Cream that doesn’t involve any cooking or churning and only requires 4 ingredients!

Root Beer Ice Cream Recipe

Ella loves sneaking tastes of her grandparents’ root beer and we had so much fun around this time last year making root beer cupcakes that I thought we should try a new root beer-flavoured dessert recipe for my mom’s birthday.

Even though I have an ice cream maker that I love, I still usually end up making no churn ice creams way more than I make “conventional” ice creams. They always turn out wonderfully – never gritty or overly egg-y (an issue with a lot of homemade ice creams) and they take less than 10 minutes to whip up.

While you could make a straight-up root beer ice cream using this method, I thought a root beer float ice cream would be less overpowering and more easily pair with any birthday cake that might be served. To skip the “float,” double the root beer extract called for in the recipe and skip the vanilla extract.

This recipe relies on root beer extract for it’s flavour – we’ve tried both McCormick’s and Watkin’s and had great success with both brands of extract. Alternatively, you can boil down root beer to make a thick syrup (I’ve done this in other recipes and it works great – I’ve included a note of how to do it in the recipe card below).

You can keep this ice cream in the freezer for up to three months, in a sealed freezer container (this set of freezer containers is a crazy bargain), but I find that the texture can change after a month. (I also find this with store-bought ice creams – I may be too picky.)

The sweetened condensed cream adds sweetness to this recipe as well as making the ice cream harder and adding creaminess. If you don’t enjoy the taste of sweetened condensed cream, you can swap it out for honey or maple syrup – but the ice cream will have a more “icy” texture and be a bit less creamy. I usually only use half a can, but a lot of readers have said that they prefer using a whole can in my no-churn ice cream recipes. You may want to experiment to find your perfect amount.

Root Beer Ice Cream Ingredients

• Heavy Whipping Cream (35%)
• Sweetened Condensed Milk
• Root Beer Flavour Extract
• Vanilla Extract

Scroll down to the printable recipe card for full measurements.

Tip: the sweetened condensed milks adds sweetness and creaminess to the ice cream. To keep the ice cream less sweet and airy, skip the condensed milk.

Kitchen Tools You May Find Helpful

• Loaf pan or freezer container
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Measuring cups and spoons
• Sharp kitchen knife
• Cutting board
• Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Ice Cream Scoop

How to Make Root Beer Float Ice Cream

In a large bowl, whip the whipped cream on medium-low speed for 4-7 minutes until soft peaks form.

Place the sweetened condensed milk into a second bowl and add the flavor extracts. Mix thoroughly.

Slowly stir the condensed milk mixture into the whipped cream, being careful not to over mix.

Transfer the entire contents into a standard sized loaf pan or ice cream container, cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

Pin this Delicious Root Beer Ice Cream for your next movie night or a special treat for the root beer fan in your life:

Grab your free printable recipe card four our easy No-Churn Root Beer Float Ice Cream recipe:

I hope the root beer fan in your life loves this recipe as much as my daughter and her papa did!

For more frozen treats, check out our full ice cream recipe collection here:

For more decadent desserts, check out our full dessert recipe collection here:

Check out the rest of our 31 Days of Kids Kitchen Series here.

Original image from 2015: