Homemade ice cream is spiked with root beer-flavored liqueur and served in a soda float for one delicious adults-only drink.
Who doesn’t love a root beer float? When I was growing up, my mom made me and my sisters root beer floats all summer long to help us beat the Florida heat. Here I re-created one of my favorite drinks as a kid into something a little more adult. If you cannot find root beer liqueur for your ice cream, then just use vanilla liqueur, as it will pair just fine with the root beer or cream soda.
Boozy root beer ice cream recipe
- 6 egg yolks
- 1 pint good-quality heavy whipping cream
- 1 cup good-quality half-and-half
- 3/4 cup brown or white sugar
- 1/2 cup root beer
- 1/4 cup root beer liqueur (you can substitute a vanilla liqueur to make boozy vanilla ice cream)
- In a saucepot over medium-high heat, add the heavy whipping cream, half-and-half and sugar, and bring the mixture to a boil.
- In a large (preferably stainless steel) bowl, temper the egg yolks by adding the hot cream mixture in small amounts while stirring briskly.
- Once the egg yolks are tempered, place the mixture back into the pot, and heat for about 1 to 2 more minutes.
- Remove from heat, and whisk in the soda and root beer liqueur, stirring well. Allow the mixture to cool.
- Pour the mixture into your ice cream maker, and follow the machine’s instructions.
- Once the mixture is frozen, scoop it into a freezer-safe container until ready to use.
Boozy ice cream root beer float recipe
- 4 tall glasses
- 1 pint boozy root beer ice cream
- 4 (12 ounce) cans root beer or cream soda
- Whipped cream
- Maraschino cherries for garnish
- Divide the boozy ice cream among the 4 glasses.
- Carefully add 1 can of soda to each glass. (Be careful to not overfill, as there will be lots of foam.)
- Add a generous amount of whipped cream to each float, and top with maraschino cherries.
- Serve immediately.