epicurious4.0
Root Beer Float Granita
Creamy sweetened condensed milk stands in for vanilla ice cream in this icy and refreshing take on the classic soda shop flavor combination.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●baking dish
- ●whisk
- ●bowl
📝 Preparation Steps
1
Bring 48 oz. root beer (6 cups) to a boil in a medium saucepan over medium-high heat; cook until slightly reduced, about ⏱️ 10 minutes. Remove pan from heat and whisk in one 14-oz. can sweetened condensed milk. Transfer to a 13x9" baking dish and let cool, about ⏱️ 30 minutes.
. root beer (6 cups)48 oz14-oz. can sweetened condensed milk1
2
Transfer baking dish to freezer and freeze ⏱️ 90 minutes. Using a fork, scrape granita, making sure to get around edges of dish (it will feel like a slushy at the edges but still be fairly liquid in the center). Continue to freeze, scraping every hour or so, until mixture resembles fluffy shaved ice, about ⏱️ 3 hours more.
3
To serve, scoop into glasses or bowls and top with maraschino cherries.
Maraschino cherries (for serving)
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