Root Beer Ice Cream (no-churn) is made easily without an ice cream maker using a few simple and delicious ingredients you might already have on hand.
Root Beer Ice Cream (No Churn)
By Sue Lau | Palatable Pastime
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Root Beer Ice Cream (No Churn) is my recipe of the day for National Ice Cream Month. Glad you could join me!
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Here in southwest Ohio we’re fortunate enough to have a number of root beer drive-ins that open for the summer. From Dayton down to Cincinnati, some go back all the way to the late 1950s!
We always enjoy stopping in to a few of them every year. It’s part of the season for us. Mugs of root beer, cheese coneys, popcorn, and the occasional root beer float all delight.
I got the idea for this recipe when I spotted a box of Sonic Root Beer flavored pudding mix at the grocery store. Got me thinking about those root beer floats. Why not make an ice cream that tastes like one?
Now I’ve made no-churn ice creams before and been very happy with how they they turned out. Which is helpful, since I don’t always have room in my freezer to chill the ice cream maker tub for churned ice cream.
I did make some adjustments to this particular recipe so it stays a little easier to scoop.
We both enjoy this a lot. It definitely reminds of a root beer float in flavor. Nice and creamy. Perfect for summer and hot weather.
Root Beer Ice Cream (No Churn)
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Root Beer Ice Cream (No Churn)
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Root Beer Ice Cream (no-churn)
Equipment
- electric mixer fitted with a wire whip or beaters
Ingredients
- 3.06 ounce box Sonic root beer float flavor Instant pudding mix
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 14 ounce can sweetened condensed milk
- 8 ounce tub Cool-Whip thawed
Instructions
- Place pudding mix in a mixer bowl with the heavy cream, vanilla and condensed milk.
- Use a whip attachment or beater to mix until smooth.
- Gently fold in the Cool-Whip.
- Place in a freezer safe container and freeze several hours, or until firm.
Notes
Nutrition
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