This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn’t be simpler. It’s very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you’ll experience the most intense brain freeze of your life-but it will be worth it!
- 1 (16 ounce) bottle root beer
- 3 tablespoons cold heavy cream
- ¼ teaspoon vanilla extract
- 1 ½ cups root beer, cold
- 1 Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
- 2 Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
- 3 Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
- 4 Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.
- Calories 256.4
- Carbohydrate 46.7 g
- Cholesterol 30.6 mg
- Fat 8.3 g
- Protein 0.5 g
- Saturated Fat 5.1 g
- Sodium 64.9 mg
- Sugar 46.1 g