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Add a photoServings: 1
Ingredients
- 1 quart butter brickle ice cream Or possibly 1 qt vanilla ice cream and 1/4 c. butterscotch sundae topping
- 32 ounce root beer
Directions
- Sweetened whipped cream and minced nuts (optional)
- Place 4 (16-oz) glasses or possibly mugs in freezer and refrigeratefor at least 20 min.
- Mix 1/2 of the ice cream and 1/2 of the root beer in a blender till combined. Divide between 2 of the now-frosted glasses. Repeat with remaining ice cream, root beer and glasses. Top each glass of butterbeer with whipped cream and nuts, if you like. Serve with spoons and straws.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 907g | |
| Calories 372 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 9mg | 0% |
| Total Carbs 96.16g | 26% |
| Dietary Fiber 0.0g | 0% |
| Sugars 96.16g | 64% |
| Protein 0.0g | 0% |
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