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Boozy Root Bear Floats
Food & Drink
> Wine & Spirits
1 (14-ounce) can full-fat coconut milk
½ cup raw cashews*
1½ tablespoons arrowroot starch or cornstarch
⅓ to ½ cup cane sugar or maple syrup
1 vanilla bean, scraped, or ½ teaspoon pure vanilla extract
⅛ teaspoon sea salt
2 (12-ounce) bottles BEST DAMN Root Beer
Before you begin, chill the base of your ice cream maker in the freezer overnight.
In a high-speed blender, combine the coconut milk, cashews, arrowroot starch, sugar, vanilla, and salt and process until smooth.
Pour the mixture into the base of the ice cream maker and churn according to the manufacturer's directions, or approximately 22 minutes. Scoop the ice cream into a freezer-safe container and chill for several hours to firm it up.
If you store the ice cream in the freezer overnight, let it sit out at room temperature for 15 minutes before serving to soften slightly.
Scoop the ice cream into glasses, pour the root beer on top and enjoy!
*If you're not using a high-powered blender like a Vitamix, your ice cream will be smoother if you soak the raw cashews overnight or for at least 4 hours. Drain and rinse them before using.