This Root Beer Float Ice Cream<\/strong> 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.<\/em><\/p>\n This was originally published in 2015, as a root beer float. I’ve updated it to the ice cream recipes and added new photos<\/em>. (If you’d like the drink recipe, email me for it anytime.)<\/em><\/p>\n My grandfather made the best root beer float ever. It wasn’t just the vanilla and coffee ice cream, or the A&W root beer he insisted on, though those were the only three ingredients he’d allow.<\/p>\n It was the ceremony of it. The chilled glasses, the frantic mashing and stirring with a tall silver spoon, the careful walk down the hall with the tray so nothing would spill.<\/p>\n It\u2019s always been one of my favorite food memories, and I decided to turn it into something I could scoop straight from the freezer: Root Beer Float Ice Cream, with just a hint of coffee swirled through. It’s creamy, it’s nostalgic, and it captures everything I loved about those nights at my grandparents’ house.<\/p>\n –<\/strong> The first step is to “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. <\/p>\n Recipe Tip:<\/strong> Don’t skip the step of removing the carbonation from the root beer. Flattening the soda helps prevent trapped bubbles and ice crystals.<\/em><\/p>\n – <\/strong>Pour the whipping cream and vanilla into a blender and blend just to thicken slightly. This should take just a couple of seconds. <\/p>\n – <\/strong>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.<\/em>)<\/p>\n –<\/strong> Pour the mixture into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.<\/p>\n –<\/strong> Freeze according to your ice cream machine’s directions. Keep it in the freezer and scoop when you’re ready to serve.<\/p>\n * ICE CREAM MAKER TIPS * 1) <\/strong>Always read the manual for your ice cream machine before you begin. Most ice cream machine bowls take at least 12 hours to completely freeze completely. Put your bowl in the freezer the night before you want to make the ice cream. (I keep it in the freezer at all times during the summer so it’s at the ready.) 2) <\/strong>If you want to double the recipe, you’ll likely have to do this in two batches, unless you have a particularly large ice cream machine. An average-sized machine usually holds 1\u00bd quarts.<\/p>\n I hope you love my Root Beer Float Ice Cream with Coffee as much as I do! I’m certain my grandfather would approve. \ud83d\ude42<\/p>\n![\"Two](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float44.jpg\")
<\/figure>\n![\"Valentina](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/g-and-v.jpeg\"\/)
![\"Valentina](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/g-and-v.jpeg\")
Ingredient Notes<\/h2>\n
![\"Ingredients](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float77.jpg\"\/)
![\"Ingredients](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float77.jpg\")
<\/figure>\n\n
How to Make my Root Beer Float Ice Cream with Coffee<\/h2>\n
![\"Whipping](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float65.jpg\"\/)
![\"Whipping](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float65.jpg\")
<\/figure>\n![\"Whipped](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float11.jpg\"\/)
![\"Whipped](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float11.jpg\")
<\/figure>\n<\/figure>\n![\"Blender](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float76.jpg\"\/)
![\"Blender](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float76.jpg\")
<\/figure>\n![\"Side](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beer-float-blender.jpg\"\/)
![\"Side](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beer-float-blender.jpg\")
<\/figure>\n![\"Blender](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beer-float-coffee.jpg\"\/)
![\"Blender](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beer-float-coffee.jpg\")
<\/figure>\n<\/figure>\n![\"Root](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float12.jpg\"\/)
![\"Root](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float12.jpg\")
<\/figure>\n![\"Root](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float3-33.jpg\"\/)
![\"Root](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float3-33.jpg\")
<\/figure>\n<\/figure>\nVariations<\/h2>\n
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Storing Homemade Ice Cream<\/h2>\n
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![\"Two](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float-300x300.jpg\"\/)
![\"Two](\"https:\/\/cookingontheweekends.com\/wp-content\/uploads\/2015\/07\/root-beerl-float-300x300.jpg\")
<\/div>\n<\/div>\nRoot Beer Float Ice Cream with Coffee<\/h2>\n