ROOT BEER FLOAT ICE CREAM
This ice cream has the great taste of a root beer float without the soda. It's a great summertime dessert. Root beer concentrate can be found in the spice section of the market.
Provided by Grace Gutberlet
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Whip eggs until foamy, then slowly pour in sugar while continuing to whip eggs until ribbony. Fold in cream, milk, vanilla extract, root beer extract until evenly mixed.
- Freeze in ice cream maker according to manufacturer's directions, about 30 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 21.9 g, Cholesterol 131.1 mg, Fat 24.2 g, Protein 3.8 g, SaturatedFat 14.7 g, Sodium 52.4 mg, Sugar 20.3 g
HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
ROOT BEER FLOATS
Provided by Bobby Flay | Bio & Top Recipes
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.
ROOT BEER ICE CREAM
Make and share this Root Beer Ice Cream recipe from Food.com.
Provided by Dee514
Categories Frozen Desserts
Time 37m
Yield 1 Quart
Number Of Ingredients 6
Steps:
- In a large bowl, mix all ingredients together until sugar dissolves.
- Refrigerate mixture until well chilled (1-4 hours).
- Pour chilled mixture into ice cream machine.
- Freeze according to the manufacturer's instructions.
- After the ice cream is made, transfer to an airtight container, press a layer of plastic wrap on to the surface of the ice cream, cover tightly with the container lid.
- Place container in freezer until ready to serve.
Nutrition Facts : Calories 2527.6, Fat 192, SaturatedFat 118.7, Cholesterol 700.9, Sodium 531.5, Carbohydrate 185.8, Sugar 176.6, Protein 25.5
ROOT BEER SYRUP FOR ICE CREAM SUNDAE
Make and share this Root Beer Syrup for Ice Cream Sundae recipe from Food.com.
Provided by Grannydragon
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Bring root beer and sugar (or Splenda) to a boil in heavy medium saucepan over high heat.
- Reduce heat to low and simmer for 45 minutes or until mixture has reduced by 3/4 and is syrupy.
- Remove from heat and allow syrup to cool to room temperature.
- Serve on top of vanilla ice cream.( I use no sugar added ice cream).
- Serving suggestion: top with crushed hard root beer candy, whipped cream and a cherry.
- I think I shall try this with Diet Orange Cream Soda also!
Nutrition Facts : Calories 153.8, Sodium 33.4, Carbohydrate 39.8, Sugar 39.8
ROOT BEER FLOAT ICE CREAM CAKE RECIPE
Root Beer Float Ice Cream Cake is just like a cold and frosty mug of root beer and ice cream, only in cake form!!
Provided by Lil' Luna
Categories Dessert
Time 2h40m
Number Of Ingredients 16
Steps:
- Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
- Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
- Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
- In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
- Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
- Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
- To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.
Nutrition Facts : Calories 698 kcal, Carbohydrate 81 g, Protein 8 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 163 mg, Sodium 458 mg, Fiber 3 g, Sugar 57 g, ServingSize 1 serving
ROOT BEER FLOAT ICE CREAM CAKE RECIPE
Moist chocolate cake flavored with root beer is the base for this ice cream cake. Sandwiched between each layer of cake is vanilla bean ice cream.
Provided by Bérénice Olivier
Categories Cakes
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
- Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
- Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
- In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
- Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
- Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
- To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.
Nutrition Facts : Carbohydrate 69.63g, Cholesterol 147.87mg, Fat 36.40g, Fiber 3.54g, Protein 7.34g, SaturatedFat 22.39g, ServingSize 12.00, Sodium 521.47mg, Sugar 0.00, UnsaturatedFat 10.26g
ROOT BEER FLOATS WITH HOMEMADE VANILLA ICE CREAM
Steps:
- For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved.
- Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions.
- For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons.
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From goodhousekeeping.com
Cuisine AmericanTotal Time 5 minsServings 2Calories 226 per serving
- In blender, combine 2 scoops ice cream and 3/4 cup root beer and blend until mixture is smooth.
- Pour into 2 tall glasses. Add a scoop of ice cream to each glass and fill with remaining root beer.
ROOT BEER ICE CREAM - COOKSTR.COM
From cookstr.com
Category Frozen Dessert RecipesEstimated Reading Time 3 mins
- Whisk together all the ingredients, except for the root beer extract, in a medium sauce pan. Beat vigorously to ensure that there are no lumps whatsoever before turning on the heat to medium. Cook, whisking every few minutes, until the mixture comes to a rapid boil, and immediately remove from the stove.
- Whisk in the root beer extract, and then chill thoroughly before churning according to your ice cream manufacturer’s instructions.
- Transfer the churned ice cream into an air-tight container, and stash in the freezer for at least 4 – 6 hours before scooping, or until frozen solid.
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3.6/5 (8)Category Dessert-Ice Cream, Dessert, Frozen DessertServings 8Calories 340 per serving
- -In a large bowl with a hand mixer, or the bowl of a stand mixer, whisk together the cream and milk on low speed.
- -Add in the remaining ingredients and gradually increase the speed to medium. Whisk about 3-5 minutes to make sure the sugar is dissolved.
- -Eat at once for soft serve or transfer to a covered container and freeze again to form firmer ice cream.
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5/5 (22)Total Time 10 minsCategory DessertsCalories 379 per serving
- Whisk all ingredients together then place in ice cream maker and process according to manufacturer's directions.
- Turn churned ice cream into a freezer container and freeze overnight, or a minimum of 4 hours.
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Servings 12Calories 145 per servingEstimated Reading Time 5 mins
- { "@type": "HowToSection", "name": "For the Cookie", "itemListElement": [ { "@type": "HowToStep", "text": "In a bowl, whisk together the flour, cocoa, baking soda, and salt.", "name": "In a bowl, whisk together the flour, cocoa, baking soda, and salt.", "url": "https://farmtojar.com/root-beer-float-ice-cream-sandwiches/#wprm-recipe-10607-step-0-0" }, { "@type": "HowToStep", "text": "Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg yolk, vanilla and root beer concentrate. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Fold in the sour cream.", "name": "Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg yolk, vanilla and root beer concentrate. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Fold in the sour cream.", "url": "https://farmtojar.com/root-beer-float
- { "@type": "HowToSection", "name": "How to Assemble Ice Cream Sandwich", "itemListElement": [ { "@type": "HowToStep", "text": "Let 2 pints of ice cream sit on counter until soft enough to mold (not completely melted however) Place a piece of parchment paper in a 9x9" square pan and place in the freezer to refreeze into a square (you could also freeze into a rectangle by using a 9 x 12" pan, but the ice cream layer will be thinner).", "name": "Let 2 pints of ice cream sit on counter until soft enough to mold (not completely melted however) Place a piece of parchment paper in a 9x9" square pan and place in the freezer to refreeze into a square (you could also freeze into a rectangle by using a 9 x 12" pan, but the ice cream layer will be thinner).", "url": "https://farmtojar.com/root-beer-float-ice-cream-sandwiches/#wprm-recipe-10607-step-1-0" }, { "@type": "HowToStep", "text": "Trim the edges of the cooled cookie so that you have a nice even rectangle, about 12" x 9". Cut this in half,
ROOT BEER FLOAT ICE CREAM CAKE - DASH OF SANITY
From dashofsanity.com
Reviews 1Category DessertServings 12Total Time 3 hrs 45 mins
- Once it is cooled, start the cake. Line a 9x13 pan with parchment paper, set aside. If you need help getting the parchment paper to stick to the pan, spray the pan lightly with cooking spray.
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4.5/5 (2)Total Time 35 minsCategory DessertCalories 170 per serving
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From snixykitchen.com
4.6/5 (8)Estimated Reading Time 3 minsServings 1
- Reduce the 1½ liters of root beer down to 2 cups in a medium saucepan over medium heat. This should take about an hour, so pull up a chair and a good book.
- In a medium saucepan over medium heat, mix together the sugar, milk, and light corn syrup. Heat, stirring often, until right before it boils. Remove from heat.
- Add the reduced 2 cups of root beer, 1 cup of unreduced root beer, and 1 teaspoon vanilla extract to the milk mixture and stir to combine.
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