Nutty Beer Ice Cream Recipes

NUTTY BEER ICE CREAM

Steps:

• In chilled large bowl, stir whipping cream, beer, brown sugar and vanilla until sugar is dissolved.
• Pour mixture into 1-quart ice-cream freezer. Freeze according to manufacturer's directions, 20 to 25 minutes. At this point, the ice cream will be soft.
• Fold nuts into ice cream mixture. Transfer to 1 1/2-quart freezer container with lid; cover. Freeze at least 4 hours.

NO CHURN NUTTY BUDDY ICE CREAM RECIPE

Steps:

• Use a mixer to whip the heavy cream until soft peaks form. This will take 4-5 minutes on a high speed.
• Add the peanut butter and continue to mix until the peanut butter is well blended.
• Add the condensed milk and incorporate.
• Add the chocolate chips and half and half to a small microwave-safe bowl. Microwave in bursts of 20 seconds, stirring for 30 seconds between each burst, until the chocolate chips have become a smooth liquid.
• Chop the Nutty Buddy bars into small pieces and fold into the ice cream using a rubber spatula. Be careful not to deflate the ice cream.
• Pour ice cream mixture into an ice cream pan ⅓ full. Add half of chocolate mixture and swirl to make ribbons. Repeat layers until the pan is full. Top with any remaining cookie pieces.
• Freeze for 4-6 hours or overnight.

ROOT BEER FLOAT PIE

Steps:

• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.