Could there be a dessert that’s more fun than Julie’s fried root beer float? We don’t think so.
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.