Enjoy some rootbeer float ice cream – a fun summer treat!
I love a good root beer float. It is one of my favorite summer treats and always reminds me of my childhood when we would go to the drive in and get a root beer freeze which is basically a blended root beer float.
When we were in Bear Lake a few weeks ago we had a lot of milk shakes and my flavor of choice all week was a root beer milk shake. When I got home I decided to make a batch of root beer float ice cream. Basically a frozen root beer shake.
I like to use root beer extract in my root beer freezes and in my root beer ice cream, it gives you a better and stronger root beer flavor than just regular root beer. I think a good root beer freeze needs to be nice and frosty and this ice cream gets a nice frosty texture to it.
I decided to add in some meringue cookies I had on hand and it gives the ice cream a great texture and added flavor. The meringue maintains some of it’s crunch and doesn’t get too soft. The combination with the root beer ice cream is yummy! You can definitely make it without the meringue cookies too but I always enjoy a bit of texture in my ice cream as long as it’s not nuts. I don’t like nuts in my ice cream.
I used my 2 quart Cuisinart ice cream maker. I’ve been keeping it busy this summer – remember the yummy banana ice cream and cinnamon toast crunch ice cream I’ve shared recently!? After the ice cream is processed I always store my ice cream in my Tovolo ice cream container. It keeps the root beer float ice cream at the perfect consistency for easy scooping and eating.
Root Beer Float Ice Cream Recipe
Root Beer Float Ice Cream
- 1 cup sugar
- 2 cups whole milk
- 2 cups whipping cream
- 1 tsp vanilla
- 1 1/2 tsp root beer concentrate
- 1 cup of crushed meringue cookies
- Mix all ingredients together except for meringue cookies.
- Process in ice cream maker according to manufacturers directions
- When ice cream has set up, stir in meringue cookie pieces and then store in freezer to harden.