Recipe courtesy of Gale Gand
Root Beer Granita-Vanilla Parfait
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- Total: 6 hr
- Prep: 6 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 487
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 1 g
- Sugar
- 68 g
- Protein
- 7 g
- Cholesterol
- 58 mg
- Sodium
- 155 mg
- Total: 6 hr
- Prep: 6 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 487
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 1 g
- Sugar
- 68 g
- Protein
- 7 g
- Cholesterol
- 58 mg
- Sodium
- 155 mg
Ingredients
Directions
- 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.
