It’s National Root Beer Float Day, which reminds me of a fun recipe that Hannah Kaminsky shared with us many years ago. It’s dairy-free root beer ice cream! Hannah makes reverse floats with it, bobbing a scoop or two in vanilla crème soda. But she also says it’s delicious on its own, or smothered with dairy-free hot fudge sauce.
When temperatures are hot, we love refreshing desserts, like this dairy-free root beer ice cream. It’s a little closer to ice milk in consistency, but still so satisfyingly creamy. That said, I have a couple options and answers to common FAQs.
Sugar is essential for soft, melty, creamy ice cream. Without it, your frozen dessert will be more like a brick. That’s why sugar-free ice creams are often hard, and why they use more additives.
The easiest way is to substitute full-fat canned coconut milk or coconut cream for the milk beverage. You’ll also want to add vanilla extract. I would use 1 to 1/2 teaspoons of vanilla, to taste. You can add it at the same time as the root beer extract.
I have seen it in stores, but not very often. It’s easiest to find online from retailers like Amazon. Believe it or not, there are quite a few brands available. In addition to root beer ice cream, you can use the extract to make your own sodas and in root beer float cupcakes!
There are a few methods. See our guide to Homemade Dairy-Free Ice Cream without an Ice Cream Maker.
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the milk beverage that suits your dietary needs. Dairy-Free Root Beer Ice Cream Print Prep time 15 minsCook time 15 minsTotal time 30 mins Please not the that Prep time is hands-on time only. Allow plenty of time for chilling and churning. And make sure to plan ahead, and freeze the insert for your ice cream maker for at least 24 hours, if required by the directions.Author: Hannah Kaminsky Recipe type: Dessert Cuisine: American Serves: 4 servings (about 1 pint) Ingredients1 cup vanilla dairy-free milk beverage1½ tablespoons arrowroot starch (can sub cornstarch)1 cup root beer (NOT diet)½ cup sugar¼ teaspoon salt1 tablespoon root beer extractInstructionsIn a medium saucepan, whisk together the milk beverage and starch until the starch is dissolved. Whisk in the root beer, sugar, and salt.Place the pan over medium heat, and cook, whisking every few minutes, until the mixture comes to a rapid boil. Immediately remove the pan from the stove, and whisk in the root beer extract.Pour the mixture into a large glass measuring cup or similar container, and refrigerate for about 2 hours, or until cold.Churn the mixture in your ice cream maker according to the manufacturer’s instructions.Transfer the churned ice cream to a freezer safe container, and freeze for 4 to 6 hours, or until sold.Nutrition Information Serving size: generous ½ cup Calories: 140 Fat: .9g Saturated fat: .1g Carbohydrates: 34.2g Sugar: 30.8g Sodium: 193mg Fiber: .3g Protein: .3g 3.5.3229More Vegan Ice Cream Recipes from Hannah KaminskyPeach Pie Ice Cream
Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She is a professional photographer, food stylist and recipe creator. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.
Hannah did use vegan sugar to create this recipe – she is a strictly vegan cookbook author. Many brands of sugar are strictly vegan. Here’s a great guide -> https://www.peta.org/living/food/is-sugar-vegan/
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