Whiskey Root Beer Float made with NILLA Wafers
Sweet, creamy and kicked up with a bit of booze, this updated—and upscaled—root beer float features whiskey infused with the buttery taste of NILLA Wafers. It’s a nostalgic favorite revamped for a more adult palate and menu.
- 2 oz.American whiskey
- 2 oz.NILLA Wafers, crushed
- 12 oz.root beer
- 3 eachNILLA Wafers (each cut with a notch using a serrated knife), for garnish
Ice Cream Made with 'NILLA Wafers
- 16 oz.whole milk
- 8 oz.heavy cream
- 6 oz.granulated sugar
- 1¾ oz.dextrose powder
- 1 oz.nonfat dry milk
- 1¼ tsp.ice cream stabilizer
- 6 oz.NILLA Wafers, coarsely chopped, divided
- 1 tsp.vanilla extract
Nutrition per serving
Combine whiskey and cookie pieces in a jar; shake well. Let stand overnight. Strain through a coffee filter, gently pushing all liquid from cookies. Discard solids. Set aside until ready to use.
Meanwhile, combine milk and cream in medium saucepan. Whisk in combined sugar, dextrose, milk powder and stabilizer. Cook on medium heat, stirring occasionally, until mixture reaches 165°F. Stir in 3 oz. cookie pieces. Let stand at room temperature 30 min. Strain; discard solids.
Blend ice cream mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice water bath until mixture is cold. Stir in vanilla. Refrigerate overnight.
Freeze mixture in ice cream maker according to manufacturer's directions. When firm, stir in remaining 3 oz. cookie crumbs. Transfer to clean container. Freeze until ready to use.
Pour 2 oz. infused whiskey and 12 oz. of root beer in a chilled tall glass. Top with one #24 scoop (2.5 oz.) ice cream. Garnish glass with 3 whole cookies on side of glass.