Creamy Root Beer Ice Float

This week we have invited some of our
favorite foodie bloggers to come share some recipes that they love to use in
these hot summer months. So grab your grocery list, sit back and prepare to be
hungry because they are sharing a whole lot of yumminess this week!

. . .

Happy Summer, everyone! Thanks to the gals here at eighteen25 for inviting me to be part of the summer recipe exchange. Cooking and baking in the summer can seem painful, especially if the heat index in your neck of the woods makes turning on the oven seem like a travesty of the worst kind. We stick to grilling and no-bake eats a lot in the summer and fit in a lot of cold treats and drinks. Today, I’m sharing one of our favorite icy treats I snagged from an issue of Cuisine at Home. It’s kind of like a cross between a sno cone and a root beer float and it only has three ingredients (four, if you decide to garnish with an adorable cherry) – I mean, really, what’s not to love! 

Creamy Root Beer Ice Float

Makes 4 servings

3 (12 ounces each) cans or bottles of root beer

4-5 cups crushed ice cubes

1 can sweetened condensed milk

Open the cans or bottles of root beer and pour them into a large, 12-inch skillet. Heat the root beer over medium-high heat and let it boil until it is slightly thick and has reduced to about ¾ cup. This will take right around 30 minutes. Pour the syrup into a liquid measuring cup and set in the refrigerator to chill.