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)
Ingredients
1 cup vanilla dairy-free milk beverage
1½ tablespoons arrowroot starch (can sub cornstarch)
In 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.