No-Churn Root Beer Float Golden Oreo Ice Cream

Instead of putting ice cream in your root beer to make a root beer float, put the root beer in your ice cream! Made with root beer creme flavored Oreos and root beer syrup.

You would think with my root beer obsession that it would also include root beer floats. You would be wrong in this assumption. I prefer root beer to be served in a cold glass, untarnished by any other ingredients. However I have discovered that I do enjoy it cooked into sloppy joes, pulled pork, brownies, and chocolate cake. So when I passed by a display of the newest Oreo flavors I couldn’t resist snatching up a package of the root beer float creme flavored golden Oreos. It took me awhile to decide what to make and ended up throwing them into yet another no-churn ice cream recipe. And guess what? I freaking loved it! Apparently as far as root beer float flavored desserts go, I am sold. I even made a root beer syrup which is just root beer cooked down. Maybe I should revisit an actual root beer float?

P.S. This recipe was also inspired by my upcoming trip to Seattle with Kita to visit Peabody next month! We’re going on a root beer (and any other spectacular foods we can get our hands on) adventure!

One year ago: Spicy Thai Noodles with Tofu

Three years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

NO-CHURN ROOT BEET FLOAT GOLDEN OREO ICE CREAM

Makes approximately 1-1/2 quarts

Ingredients:

ICE CREAM

2 cups (1 pint) heavy whipping cream

1 (14 oz.) can sweetened condensed milk

1 pkg. (24 cookies) Root Beer Float Golden Oreos, chopped

ROOT BEER SYRUP

1 (12 oz.) bottle root beer

Directions:

1. In a large, chilled bowl, whip heavy cream to stiff peaks.
2. Using a rubber spatula, gently fold in the sweetened condensed milk into the whipped cream. Fold in chopped Oreos.
3. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.
4. To make the root beer syrup, pour root beer into a small sauce pan over medium heat. Bring to a simmer and cook until thickened, about 20 minutes. Allow to cool slightly and then serve over ice cream.

Source: Adapted from my No-Churn Chocolate Almond Ice Cream.