Have you ever tried making root beer ice cream? It’s a delicious treat that’s easy to make at home. You just need some root beer and a touch of root beer extract. The result is a frothy, bubbly dessert that’s sure to delight your taste buds.
This morning I had a splendid lengthy post written about how amazing this ice cream is. My hilarious words really were quite magnificent if I do say so myself. My description of good frothy versus bad frothy was absolutely brilliant. I can almost guarantee that you would have laughed yourself right out of your chair. But instead of that happening, you’re just going to stare at the screen with a blank look on your face today as you read my post, because the unthinkable happened, and my computer decided to have the biggest brain fart ever, deleting every little itty bitty word that I had typed. In one second, my witty words had disappeared, my laptop was thrown down in disgust, and my attitude took a quick turn toward the nasty side. So you won’t get to hear about how this ice cream made my tongue smile. You won’t get to hear about dogs and their disgusting frothiness. You won’t understand the enlightening final sentence of my unseen post, in which my tongue tells me, “You rock, but in the future run, run fast, run harder than you ever have in your life before, run like you’re being chased by a dog that wants to spit in your mouth.”
Ingredients:
- 1/2 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 2 Cups Heavy Whipping Cream
- 1 Tablespoon Vanilla Bean Paste
- 1 Tablespoon Pure Root Beer Extract
- 1 Cup Whole Milk
- 1 (12-oz.) Bottle Cold Root Beer
Directions:
- Whisk the sugar, salt, cream, vanilla, and root beer extract together for 2 minutes in a large mixing bowl.
- Add the milk and root beer, and then whisk until well combined.
- Pour the mixture into an ice cream machine and churn for 25 to 30 minutes.
- Spoon the ice cream into a freezer-safe container, and then freeze for at least 4 hours before serving.
Suggestions:
- Top the ice cream with whipped cream before serving.
- Use a good quality root beer in this recipe. That means one that comes in a glass bottle, and not one that comes in a can or a 2-liter bottle.
Improvements:
- Over medium-low heat, cook a bottle of root beer down until it has become a thick syrup. Allow the syrup to cool and then drizzle it over the ice cream before serving.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 1/2 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 2 Cups Heavy Whipping Cream
- 1 Tablespoon Vanilla Bean Paste
- 1 Tablespoon Pure Root Beer Extract
- 1 Cup Whole Milk
- 1 (12-oz.) Bottle Cold Root Beer
Directions:
- Whisk the sugar, salt, cream, vanilla, and root beer extract together for 2 minutes in a large mixing bowl.
- Add the milk and root beer, and then whisk until well combined.
- Pour the mixture into an ice cream machine and churn for 25 to 30 minutes.
- Spoon the ice cream into a freezer-safe container, and then freeze for at least 4 hours before serving.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
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There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
