Root Beer Float Ice Cream with Coffee

Two little stacked red and white bowls with a couple of scoops of root beer float ice cream and a gold spoon.

This Root Beer Float Ice Cream is one of my favorite childhood treats, turned into a scoopable ice cream. It's a super easy recipe - just a few ingredients, barely any effort, and an absolutely delicious result.

Makes 1½ quarts

Prep Time5

decarbonation/cooling/freezing time6

Total Time6 5

Course: Dessert

Cuisine: American

Keyword: easy ice cream recipe, root beer float

Servings:

Calories: 530kcal

Author: Valentina K. Wein

Equipment

blender (or hand mixer)
ice cream maker

Ingredients

1 (20-ounce) bottle root beer (2½ cups)
2 cups heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
1 tablespoon instant coffee or espresso powder
pinch of salt

Instructions

"Flatten" the root beer. We want to remove the carbonation. To do this, pour it into a bowl and leave it out for at least 3 hours before you start. (This is important - removing the carbonation from the soda helps prevent trapped bubbles and ice crystals.)
Blend the ingredients. Pour the whipping cream and vanilla into a blender and blend just to thicken slightly. This should take just a couple of seconds. Then add the sweetened condensed milk, flattened root beer, coffee, and a pinch of salt. Blend for a few seconds to mix. It will look very bubbly, which is okay.
Alternatively, you can use a hand mixer and a large bowl, following the same steps.
Refrigerate. Pour the mixture into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
Freeze. Freeze according to your ice cream machine's directions. Keep it in the freezer and scoop when you're ready to serve.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition