Recipe courtesy of Gale Gand

Root Beer Granita-Vanilla Parfait

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  • Total: 6 hr
  • Prep: 6 hr
  • Yield: 4 servings
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6 cups (1 1/2 quarts) root beer

1 quart vanilla ice cream

4 elbow straws


  1. The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch. Keep the remaining root beer refrigerated until ready to serve. Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed. Place a straw in each glass, and layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.