Could there be a dessert that’s more fun than Julie’s fried root beer float?
1 ½ cups all purpose flour
1 bottle root beer
Pinch of salt
Vegetable oil for frying
White bread, crusts cut off
Vanilla ice cream
- In a large bowl, mix together flour, salt and root beer. The batter should be thin and lumpy. Set aside for 15 minutes.
- Heat oil on medium heat (350F). You’ll know the oil is at the right temperature when you stick the end of a wooden spoon in the pot and it begins to bubble around it. Prep a plate with a paper towel on it to catch the grease after the tempura is fried.
- Make balls of ice cream using a large ice cream scoop. Place them on a baking sheet and return to freezer for 10 minutes. Using a rolling pin, roll out the bread to thin it slightly. Use it as a shell around the ice cream, forming it to cover the ice cream ball entirely. Return to the freezer for another 10 minutes.
- Dip in the root beer batter, then fry until golden.