Homemade Root Beer Float Ice Cream Recipe

Ingredients

• 2 large eggs
• 3/4 cup sugar
• 2 cups heavy whipping cream
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 tablespoon root beer extract (adjust to taste)

Instructions

1. Whisk the eggs in a mixing bowl until light and fluffy, about 1–2 minutes.
2. Gradually whisk in the sugar a little at a time, continuing until the mixture is smooth and well combined, about 1 more minute.
3. Pour in the heavy cream and whole milk, then add the vanilla and root beer extracts.
4. Whisk thoroughly until the base is uniform.
5. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. If desired, transfer to a lidded container and freeze until firm, typically several hours, before serving.

Notes

• Use fresh eggs and follow safe food-handling practices when preparing a custard-style base.
• Root beer extract varies in intensity—start with less, taste the base (before freezing), and add more if you want a stronger root beer character.
• For the best texture, enjoy the ice cream within a few days. Let frozen ice cream soften a few minutes at room temperature before scooping.
• To recreate a classic float, serve a scoop of this ice cream in a glass with chilled root beer for extra fizz.

Nutrition (approximate per 1/2 cup)

• Calories: ~250 kcal
• Sugar: ~18 g
• Fat: ~17 g (Saturated fat ~11 g)
• Sodium: ~45 mg
• Protein: ~2 g
• Cholesterol: ~85 mg

• Prep Time: 10 minutes
• Cook Time: Varies by ice cream maker
• Category: Dessert
• Method: Freezing / Churning
• Cuisine: American
• Diet: Halal (contains dairy and eggs)

Keywords: Root Beer Float, Ice Cream, Homemade Ice Cream, Root Beer Extract, Frozen Dessert