Root Beer ice cream. Without an ice cream maker, even. (It would be better with, but I don’t have the money or freezer space.)
1 cup cream whipped to sooooft peaks. 1 tbsp sweetened condensed milk (leftovers) and 2 tbsp powdered sugar added (for the corn starch, I was thinking it’d help the texture). 1 cup milk heated and steeped 5 mins with 1.5 tbsp tea. 2 root beer honey sticks added because I had them and thought the extra flavour would be good.
Cooled over ice, whisked into the whipped cream, frozen. Mix every 30-45 minutes to maintain a soft texture (also, it will separate a bit into a cream and a milk layer). If you can’t, it’s still spoonable but it’s more like an “ice” than an “ice cream” in texture.
I had some for breakfast. It’s not too sweet, I like it. I need to try a version with coconut whip and almond milk. I probably didn’t need the flavour from the honey sticks. This tea is pretty strong as-is.
