Today, Helen from Witty Hoots is sharing an ice cream recipe that kids love to make, so I thought I’d share another one of our popular no-churn ice cream recipes: a no-churn root beer float ice cream!
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.
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.
Like with our previous no-churn ice cream recipes (no-churn cookie monster ice cream and no-churn cookies’n cream ice cream), whip the whipped cream in a large bowl on medium-low speed for up to 10 minutes until frothy peaks form.
(If it is really humid, you may need to add a teaspoon of cream of tartar to help stabilize the cream in order to allow the peaks to form.)
Transfer this mixture into a standard sized loaf pan, cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.
When we first started making no-churn ice cream recipes, I would line my loaf pans, but I’ve realized that we don’t have to do that – perhaps you might want to if you don’t eat your ice cream as quickly as we do, or if you want to slice your ice cream for homemade ice cream sandwiches later.
- 2 cups whipping cream
- 1-10oz can sweetened condensed milk
- 1 teaspoon root beer flavor extract
- 1 Tablespoon vanilla extract
- In a large bowl, whip the whipped cream on medium-low speed for up to 10 minutes until frothy peaks form.
- Pour the sweetened condensed milk into a second bowl and add the flavor extracts. Mix thoroughly, and then slowly add the condensed milk mixture into the whipped cream, being careful not to over mix.
- Transfer the entire contents into a standard sized loaf pan, cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.