Root Beer Ice Cream

Easy homemade root beer ice cream is made with only 5 ingredients and two steps! It’s rich, creamy, and scoopable with hardly any work involved.

Why this recipe works

Root beer ice cream combines rich vanilla with spiced, herby root beer extracts to make the perfect ratio of creamy, dreamy bliss. It tastes quite similar to a classic root beer float, which my kids went crazy over growing up, except it’s entirely frozen. I first made and shared this ice cream recipe back in 2011, and I’ll say, it still holds up to its rave reviews. The root beer flavor isn’t overpowering, which I think is the trick to a delicately crafted ice cream based around an ingredient that can sometimes be overwhelming.

Making homemade ice cream requires a little patience, as it takes a few hours to fully set into its creamy state. But it’s incredibly easy to prepare using an ice cream maker. Whisk everything together, drop it into the ice cream maker, and let it work its magic. Then, all that’s left is to let it chill in the freezer for about 4 hours until it’s scoopable and just the right consistency. Easy peasy.

I’ve used this ice cream in my root beer float cocktails as well (if you needed a little extra inspiration!).

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CONDENSED MILK – Sweetened condensed milk is key. Not only is it the ingredient that sweetens the ice cream, but it also makes it ultra creamy and decadent. Sweetened condensed milk helps prevent ice crystals from forming, thanks to its high sugar content.

HEAVY WHIPPING CREAM – You’ll find this in most ice cream recipes out there. When whipped, air bubbles are trapped, leaving you with fluffy, scoopable ice cream. Again, it’s part of the reason your ice cream is actually creamy, not icy, and it gives it some structure thanks to those air bubbles.

MILK – The 1% milk balances out all the creaminess, because without it, your ice cream would be overly rich and sort of dense. This also works to make the ice cream a bit softer and easier to scoop. It’s all about the balance, baby.

EXTRACTS – If you can’t seem to find root beer extract in stores, you can easily find it online! This recipe uses extracts because it provides much better flavor. Plus, you don’t have to worry about the cream-to-liquid ratios or flattening carbonated soda when doing so. It’s much easier this way!

How to Make Root Beer Ice Cream

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Whisk all ingredients together, then place in ice cream maker and process according to the manufacturer’s directions.
   
   
   TIP – After whisking the ingredients, it’s best to put them in the fridge for a couple of hours so they are nice and cold when they go into the ice cream maker. It’s not required, but it does help the process.
   
   
   
2. Turn churned ice cream into a freezer container and freeze overnight, or for a minimum of 4 hours.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your root beer ice cream float-style scooped into a large cup topped off with root beer soda! It goes without saying that it’s excellent scooped into a bowl or cone as well, especially when topped with a maraschino cherry and a little whipped cream. Swoon. Hope you love it!

More Ice Cream Recipes

• Rocky Road Ice Cream
• Homemade Vanilla Ice Cream
• Vanilla Blackberry Jam Ice Cream
• Homemade Mint Chocolate Chip Ice Cream

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