No churn ice cream, made with just three ingredients (including the root beer extract that is used to flavor the ice cream). No churn ice cream is the easiest to make since you only need about 5-minutes and a stand mixer or hand mixer. The hardest part is waiting for the ice cream to freeze before eating!
I scream, you scream, we ALL scream for ice cream! With the temperature rising outside I had a hankering to make some no churn ice cream. Plus I realized I was way overdue in sharing an ice cream recipe with y’all And shame on me…being that I did write a book all about ice cream and cake!
Simple ingredients….I found the root beer extract at my local grocery store, but I have seen it on Amazon too. I added a splash of vanilla extract to my ice cream to give it a vanillay-root beer flavor. Totally optional! And if you have never made no churn ice cream, you have to give it a try! It is seriously the EASIEST and once it freezes, it’s exactly like regular ice cream!
Root Beer No Churn Ice Cream
Print RecipeIngredients
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 1-1/2 tablespoons root beer extract
- 1/2 tablespoon vanilla extract (I used Rodelle Baker's Extract) - optional
Instructions
Line a 9x5-inch loaf pan with parchment paper and set aside. Or use reusable ice cream containers if you have them (like I do).
In the bowl of a stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip the cream on medium-high speed until the cream reaches stiff peaks. Stiff peaks are reached once you can hold the whisk upside down with the cream on it, and the cream holds its peak. Do not over whip!
Add the entire can of sweetened condensed milk and the root beer extract and vanilla extract, to the whipped cream. Whip on medium speed until all ingredients are incorporated and the mixture is thick.
Remove the bowl from the mixer and pour the ice cream into the loaf pan or into reusable ice cream containers.
Place ice cream in the freezer to freeze.
Notes
Ice cream stays fresh in the freezer for 2-3 weeks when properly stored (air tight container).
You can get fancy and add some crushed up root beer logs to your ice cream if you like that added crunch and texture to your ice cream.
Eat this in a bowl, in a cone, or put a few scoops in a glass and pour some root beer over the ice cream for the ultimate root beer ice cream float!
XOXO,
Kelly
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3 Comments
Katherine | Love In My Oven
May 21, 2020 at 7:37 PMOh YUM!!! Kelly I love root beer so much. I would devour this ice cream (root beer floats are THE BEST)
randy apple
August 23, 2022 at 3:05 PMDo you think you can swirl extract? When I was a kid a chain in Florida used to make a Root beer Marble it was fantastic
Kelly
August 23, 2022 at 3:54 PMI would make this using vanilla extract and then at the end, take a 1/3 of the ice cream in a separate bowl and add the root beer concentrate. I would then swirl the root beer ice cream into the vanilla ice cream and put in the freezer to set. I think if you just swirl extract, it’s going to be way too strong.