Root Beer Float with Homemade Ice Cream
Root beer floats are a favorite childhood treat that we can enjoy just as much as adults. Homemade ice cream really takes this drink to a whole new level.
28 ounces full-fat coconut milk
1/3–½ cup coconut nectar, honey, or other liquid sweetener of your choice
2–3 tablespoons vanilla extract or vanilla powder
Root beer beverage of your choice
Makes approximately 4 cups of ice cream.
1. In a large bowl, mix together the coconut milk, 1/3 cup of coconut nectar, and 2 tablespoons of vanilla extract. Give the mixture a taste and add in the additional coconut nectar and vanilla if you’d like a sweeter ice cream with a more pronounced vanilla flavor.
2. Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions to finish preparing your ice cream. If you don’t have an ice cream maker, transfer the mixture to a 9 × 13-inch glass baking dish and place directly in the freezer. Stir with a fork every 30 minutes or so to break up the edges that freeze faster than the middle. Freeze until the ice cream has a soft-serve consistency (the length of time will depend on your freezer setting).
3. Spoon a scoop or two of ice cream into a tall glass. Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more root beer.
Quick Tip: Using an alcohol-based vanilla extract will keep the ice cream from getting too hard once it’s placed in the freezer for storage. It can be stored for up to 6 months.
