This was supposed to be a test batch, but the recipe is too good not to post. May I present the PRB float: Pumpkin Root Beer Float.
PRB float
Ingredients
1 can of pumpkin purée
1 can sweet condensed milk
1/4 t Ceylon ground cinnamon
1/4 t of allspice powder
1/4 t ginger powder
2 dashes of cayenne pepper
2 dashes turmeric powder
dash cardamom
3 dashes of Himalayan pink salt
freshly ground black pepper three or four turns of the pepper grinder
1 can of Root Beer
Method
Add all ingredients to a bowl and mix until smooth. For the first round, I poured the mixture into unlined and unoiled ice cube trays. The remaining mixture that didn’t fit into the ice cube trays was poured into a loaf pan lined with parchment paper and lightly oiled with avocado oil. All vessels were placed directly into the freezer overnight. The mixture freezes softly and needs to be blended to create a smoothie-like soft serve texture. Think of it as soft serve ice cream. Once blended and creamy, pour it into a glass or bucket and top it off with root beer.
Ice cube tray batch needed the help of small spoon to be removed. Silicone trays would be better. The lined loaf pan was great. I picked up the parchment paper, transferred to the marble board and cut into pieces. I mostly stood in my kitchen eating the product from the ice cube trays. Luckily, I have since purchased better ice cube trays for this recipe.
Behind the scenes:
Where to buy trays and ingredients and stuffs?
Blonde Behind the Bucket Storefront
Please know I may receive compensation for eligible purchases. Thank you!