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- Hi everyone, I'm your favorite host, Jen Phanomrat and you're watching Make This Tonight. We're gonna show you how to make fast food favorites right in the comfort of your own home starting with some McNuggets. - Listen, I like all types of food; fancy food, healthy food, fresh food; but every once in a while I need an indulgent break and I am not ashamed to admit that I frequent my local McDonald's and pick up their infamous chicken McNuggets. So it's my mission to teach you how to make them at home. Let's get started. To make chicken McNuggets you need some ground chicken, and we're gonna get pretty familiar with our chicken so I'm gonna slap on some gloves, and then you're just gonna grab little pieces, you can roll them into a ball, flatten them out, and just make them look like a McNugget. So some of them are shaped like this when I go to McDonalds. Now you can use any type of ground chicken you want. If you wanna be super lean, these are deep fried, you guys so why would you wanna be lean? But anyhow, you could use chicken breast. You could also use lean ground chicken or you know the regular stuff, it's totally up to you. And as you can see, I haven't flavored the minced chicken with anything and that's because all the flavor is gonna come from the coating. Alright, now what I'm gonna do is I'm gonna take these to the freezer. I want them to be nice and hard before I coat them. Alright you guys, I still can't get over the fact that we're making chicken McNuggets. I'm so excited. So I pulled my frozen chicken out and it's pretty rock solid which is exactly how you want it and now it's time to make the two coatings. So there's gonna be a dry coating and there's gonna be a wet coating and for the dry one we're starting off with some all-purpose flour, just everyday flour and you know the reason why McDonald's nuggets are super crunchy? It's because of this, cornstarch. Season with a little bit of salt and here are my spices. I have some white pepper, which is different from black pepper. It has more of like a smoky flavor to it. A little bit of onion powder and some sugar to balance things out. And you wanna give this a little bit of a shake situation, get them nice and incorporated and then this will hang tight for a bit. Now on to the wet coating. So, for the wet coating I have some regular everyday flour, again some cornstarch, and then here are all my seasonings. So I have some black pepper, some sugar, some salt, and some onion powder again. Okay, get those nice and mixed up and then towards the center I'm just gonna add fresh egg, break up that yolk a little bit, and some sparkling water, club soda, seltzer, whatever you want as long as it's bubbly because that bubbliness is gonna help crisp up the exterior because no one likes a soggy chicken nugget. You wanna be nice and crispy and see how it starts to foam up? Perfect, just like that, not super thick. It'll give us a nice thin coating. Now we're ready to make nuggets. So the first thing that you wanna do is you wanna coat the chicken in your dry coating. So I find it really helpful to put it in a resealable plastic bag like this 'cause you can shake them around, get them coated without all the mess. And then you fish them out. Okay, I think I got all of them. And now they're gonna go for a swim in this wet coating. So, get in there, get it coated again, and then it's gonna go back into the dry coating. So just have your bag ready to go, shake off any excess. They're already starting to look like nuggets, you guys. I'm just gonna do a few at a time and give it another good shake and then they're ready to hit the oil. Okay, so my oil is nice and hot. It's at about 350 degrees. I'm just gonna gently lower in my nugget and you're gonna cook them for about five to six minutes until they get golden and crunchy and they look like McNuggets. They're looking nugget-y right? So this is a really good tip when you're frying anything and you wanna check to see whether it's done or not. Usually when you put it in it starts to bubble rapidly and as soon as those bubbles start to become smaller and smaller and quieter and quieter, that's when you know that it's almost cooked. And these look especially delicious, check those out. I can already tell that they're super crispy. See all those little bits that have formed on the outside? Come on you guys, chicken McNuggets. Now you can eat these right away if you have a mouth that's made out of steel but usually you'll wanna let them hang out for a few minutes just so that they cool down slightly so that they're easier to eat. And you know what goes great with chicken McNuggets? The dipping sauces, right? So, today I have barbecue sauce and some Thai sweet chili sauce but you can use whatever you want. Alright, here we go. And I think I'm gonna try this guy, super crunchy and I'm gonna go in with the barbecue sauce. Guys, these taste exactly like chicken McNuggets except they're crisper, and who doesn't love crispy? The chicken is nice and tender on the inside, you get the mellow hum of all the spices, and they're just simply very, very good. Gotta skip out on McDonald's and make it at home, right? - I have Doritos, I have chicken tenders. Let's just go ahead and put them together since they are the best snack that you can ever eat. They're chicken tenders coated I Doritos with a homemade really cool ranch dip. We're going to start by making our crumbs for our chicken. Today I'm gonna use Doritos. I don't wanna use any other kind of bread crumb, I wanna use something with some flavor. So we're gonna go ahead and pulse these. That's about good. I'm gonna go ahead and put it on the plate. So next we're going to season our chicken. I'm gonna put some gloves on just so I can work a little cleaner. I'm gonna go ahead and season it with just some fine herbs, parsley, oregano, some salt, pepper. I'm gonna add some mustard. You're gonna use your hands 'cause you're gonna use your hands to marinate the chicken anyway. Just go ahead, get 'em all coated. It looks really nasty actually but, but it's gonna taste good at the end. So we're gonna go ahead, dip it into the flour first. Next we're gonna go into our egg. You can use any flavor of Doritos that you choose from. You can use Cool Ranch, you can use Spicy Nacho. My favorite is just normal regular Nacho Doritos. Now that these are fully coated and ready, I'm gonna bake these at 375 degrees for 20 to 25 minutes. While we're waiting for those to bake, we're gonna go ahead and make our ranch dipping sauce. So we're gonna start off with just some mayo, mustard, sour cream. This is one quick sauce that you can make when you're at home. We got herbs, we have onion powder and garlic powder. Go ahead and give this a quick whisk. Yeah, that's good. Go ahead and pour it in a bowl. We're gonna add a little bit of chopped chive. What's really good about using chopped chive is it heightens the flavor. We're just gonna use about a pinch. Now that our dipping sauce is ready we're gonna go ahead and get our chicken tenders out the oven. Now that our chicken tenders are fresh out the oven I'm gonna go ahead and plate 'em. They are hot so use some tongs 'cause if you burn yourself it is not my fault. Look at that, look at that, look at that, look at that. And they smell amazing. We have our chicken tenders that are coated in Doritos and we have our homemade ranch dipping sauce that's probably the best snack that you will ever eat. You can make it for your friends, you can make it for your family. I mean come on, who does not want chicken tenders coated in Doritos? - Did you know in German burg means castle? So that means burgers are royalty. You know what they say, you are what you eat. - Born in Canada, but raised in LA and now I live in New York. What do I miss the most about California? Ah, this burger or what would be a homemade In-N-Out burger. Has the best ever, two patties, two slices of cheese, caramelized onions, what? Love sauce, it's like animal-style but it tastes like love. So, you wanna know how to make it? Peep this out? Many different ingredients here but first we're gonna start with the caramelization of the onions. Take some oil, about two to three tablespoons, take your onions, place it in. Be careful not to splash yourself. Salt and pepper. Always make sure to season everything you do and also when you season, season high for good distribution. Bring it to life. Now we're gonna make this amazing cool like animal-style, Russian dressing, thousand island, ketchup-y sauce thing. It's amazing. Lets start cutting. Stems not necessary, okay? Parsley, boom. Then of course mayo then here's some ketchup, pickles, chili powder, paprika. You're gonna mix it together to create this amazing pink herbaceous slightly spicy and almost vinegary, acidic flavor and look at that. Baby, why you gotta be so mean? So, now that that's done, we'll set this aside. Best part, rolling the meat. Meat, wax paper, this'll keep the meat from sticking, and of course a rolling pin, psyche! Plates homie, ya got plates. 'Kay, first we're gonna do, take your meat, split it in half. Then you're gonna roll it. Roll, roll, roll your boat. Just like that. Keep in mind the more even this is the better and more evenly flat it'll become. Take your wax paper, oil, just a little bit. Take the other side. So now you have the inside of these wax, of this wax paper is fully oiled, okay? Place your lovely ball of meat right here then you put this on just as so. 'Kay, using this as your mold we are going to press it and press applying even pressure. So, just like so, ready to rock. There's a nice little circle, 'kay? Take this off. What's cool about this meat is that it'll actually reset and shrink when it hits the heat. Take your next ball of meat, bam. One more time, flatten, and voila. Ready to go, salt and pepper. Remember, we season everything. Alright, so once the onions are nice and caramelized you're going to take them out of the pan but you wanna leave the pan quote/unquote "dirty" from these onions because you're gonna use the same pan and that flavor to cook the meat. Add some oil to get it started. Okay, so there's one. Remember you just season one side here. What's nice about this is it's so thin it cooks very, very quickly. So once it's on for about 30 seconds give it a flip. There ya go, look at that. After you cut the heat, one slice of American cheese per patty, put it right on, squish a little. This'll help release some of the steam and it'll also help melt the cheese. Now it's time for assembly. 1-1/2 tablespoons, rub it down. Caramelized onions right on top. Shredded Romaine lettuce right on top of that. One thick-sliced tomato. The beauty of this is that as you assemble it, one patty and one more on top of that, the bottom of this patty is actually going to melt this cheese. Boom goes the dynamite. What the. - The secret to this delicious corndog is all in the batter. You have peppers, onions, and then a whole-grain mustard to top it off. Let's make this. I'm going to start with caramelizing down some peppers and onions. About a half an onion. And I'm doing a nice small dice on this 'cause I want it to be able to blend in my batter, fry up together, be nice and uniform. I'm going to take my cast iron pan, add a little bit of olive oil. Throw my onions right in here. Bell peppers, some red, green, yellow. Throw those right in the mix too. So now I wanna crank up my heat a bit and the reason that these peppers and onions are diced so finely, I want them to be able to cook down and then when I fold 'em into my batter I wanna be able to stick to my bratwurst during the frying process. And my whole thought process behind this dish is when you eat a brat anyway, you have peppers and onions on it. Might as well incorporate peppers and onions into the batter of a corndog and fry a brat. Makes sense to me. I'm gonna kill my heat and then I'm going to make my corndog batter. So I have flour, I'm gonna add my milk, some brown sugar, baking powder, pepper, salt. Mix this up a little bit. Add my eggs, and add my cornmeal. That's okay if this batter is a little lumpy. Now I'm just gonna fold in my peppers and onions. And since I added peppers and onions to this I'm going to reseason everything together so it's all one note. A little more salt and pepper. Alright, so now this is looking a little thick. It probably will not adhere to my bratwurst. It needs to be a little thinner, so I wanna add a little more milk, kinda eyeball it until it's the right consistency, almost like a pancake batter. It's time to start making some corndogs. So right here I have some more flour. I'm going to coat my bratwurst in the flour just so the batter sticks to it a little better. I'm gonna take my skewer dip it in my batter, let some of the extra stuff drip off. Carry this over to my hot oil and just drop it on in and just repeat the process until you have enough. And you're going for a nice golden brown. And the reason I par cook these bratwursts is because they would still be raw if you did a just straight-up raw brat batter and tried to fry it. So you wanna take 'em to about 70, 65% doneness and then finish 'em off in the hot oil. My oil is at about 375 but once you drop in something cold into the oil it's gonna drop in temperature as well. So just keep an eye on your temperature. You can see that golden brown color. Let some of the oil drain off on a paper towel. And once anything comes out of a fryer for me, I like to season it again with a little bit of salt. I'm going to take my whole-grain mustard put it in the base of my container and then just lay the corndog right in there. Alright, so there you go, bratwurst corndog with all the fixings, taking fair food to a whole new level, enjoy. - You're damn right I'll have fries with that. - Today I'm gonna show you just how easy it is to make anything animal-style. We're gonna be doing fries today but you can put this on anything. Let's get started. We're gonna start with the caramelized onions because they're gonna take the longest. So let's chop our onion carefully with a sharp knife and the onion doesn't need to be really tiny, you just want it more or less even pieces so it cooks evenly. Once our onion is chopped, we're gonna heat our oil and get our onions fryin' and we want a nice, soft caramelized onion. I'm gonna show you a secret trick to get your onions nice and soft. Let's heat our oil. Just a bit of vegetable oil in the pan. We're gonna get the oil nice and hot until it's shimmering before we add our onions. So to make our animal-style sauce, very simple. We're just gonna add mayo, add ketchup, a bit of yellow mustard, some sweet pickle relish. You can use any kind of relish you like in this. I like it a little bit sweeter. And then we've got some Worcestershire sauce. If you can spell it you win a prize. White wine vinegar, and a bit of salt and sugar mixed together. And we're just gonna mix that and that's your sauce, that's it. Try not go get it everywhere. Mix, mix, mix. Alright, that looks delicious. I can't wait to smother it all over fries. So we'll carefully add our onions and a good pinch of salt and we'll give them a little bit of a stir and let them fry. And adding salt is also gonna help release some of the liquid from the onions and that's gonna help them be really nice and soft and melt in your mouth. So as our onion start to sweat down and caramelize they're gonna lose a lot of the liquid that's already in them, that's why we added the salt. So we're gonna add some more water in to keep our onions nice and soft. Carefully, 'cause there's oil in the pan remember. We're gonna let that cook down a bit more and you're just gonna keep repeating this as your onions brown. Probably gonna need to do it about two, three times as the onions need it. Keep them beautiful and golden and soft. So we're just adding the last bit of water to our onions. They are just about ready. So we're gonna get everything else ready to go for our animal-style fries. Alright, as our onions finish we're gonna get our cheese and our fries and we're gonna get platin'. Cheese! Alright, we got our nice golden toasty fries and you can use any fry recipe you like or just go buy your favorite fries for this. We've got our little tray. We're just gonna put the fries in the bottom. We're gonna add our American cheese, get that right on top so it gets nice and melty. We'll add our onions right over the top, all the onions and finish it with our sauce. It smells so good in here. And that is animal-style fries. I'm gonna dig in right now. I think that might even be better than In-N-Out. - I love some good old fries but it's time to cheat on the potato with the green bean. Yep, I'm about to have me a guilt-free affair. It's my kinda cheat day. I got some beautiful fresh green beans here. Don't bother getting the frozen ones or the canned ones. Try to get the fresh ones if you can and all you have to do is trim off the stem and you don't have to worry about this other end. Alright, that looks good. Now, we can't just bake them as is, they need a good crunch factor in the form of a tasty little coating and for that I have some crackers. I'm just going to add them to a processor, blitz them up until they turn into a fine crumb. That looks excellent, nice and crumbly. You want it as small as possible so that it can stick onto the green bean. And for a nice salty, cheesy bite, some grated Parmesan cheese. Oh yes, this is gonna be grate. Nah, you don't like my corny jokes? Graters gonna grate. Now, you know I love my spices, so some cayenne powder and garlic powder's goin' in. Now just mix everything together and at this point you could add a little salt but I find that the cheese and the crackers add just the right amount of salt for me. Having said that I'm gonna give it a little taste. That's spicy and I like it. Now for some eggs for a little dredging action. So we've got the beans, the eggs, and the crumb mixture and I'm just gonna get a tray so that you can spread the green beans out all in one flat layer. Whenever I'm dredging I like to go in with a wet hand and then a dry hand for the crumbs. So just take the green bean, dip it in the egg, plop it into the dry. Use your other hand to give it a good coating, a little shake, and onto the tray. Shaky, shaky. Into the crumbs, another shaky, shaky. Whenever I do stuff like this in the kitchen I like to mediate and think about things like what is a fry, ya know? This isn't really fried but I consider anything that's kind of this shape that can be inserted into my mouth a fry. These go into the oven at 425 for about 10 to 12 minutes until it gets nice and golden brown, like me and crispy, like me. Meanwhile I'm gonna make the sauce. You just have to combine equal parts mayo, mustard, and honey. Whenever I make green beans I love adding mustard, it adds a little pucker. It's a perfect love match. So you've got the creaminess from the mayo, a little bite from the mustard, some sweetness with this honey. All we need now is a little bit of tang in the form of apple cider vinegar. Now you just wanna mix it up to get most of those lumps out. The fries are ready. They smell so good and they're really, really crispy. And I'm gonna show you how I'm gonna serve them. I've got this awesome fry holder and some of this really cute paper. Just roll it up and stick it in and just stick the fries right on in. Yo, that's like restaurant status right there. Gotta give it a try. That sauce. I never bean so happy. I hope you don't mind if I double dip here. I hope you guys give this a try. I'll see ya next time. Remember to just eat life. Condiments are like compliments of flavor to your favorite food but that doesn't mean you have to stick to basic ketchup. Go the extra mile and make your food feel like a million bucks with a little spice. - Alright, so today we're doing my heated apple mustard recipe. It's very easy, it takes your mustard to the next level. Let's do this. So first I'm gonna start with peeling my apple. This is a pink lady apple, it's very sweet, very delicious. Perfect for this recipe. And the heat from this mustard comes from garlic, horseradish, and Tabasco. So you get a little bit of sweetness form the apple but the heat really is the main thing. Alright, so I'm gonna start my pan up, get it nice and hot, chop up my garlic. Alright, butter. While my butter is melting I'm just gonna dice this up real quick. I do a pretty small dice on it. After the mustard is done completely I'm going to pulse it a few times. I want it to be chunky but a little bit of creaminess to it. We're gonna get a nice char on these apples too, really bring out that sweetness. A little more apple to go. And what I'm gonna do, I'm gonna add my apple and my garlic and then add the Tabasco to the apple because the Tabasco is just gonna soak up right into there so the heat travels through the entire dish. Now stir this around a bit. This is not your traditional mustard but it's worth making. Crank up my heat. I wanna get a nice char on these apples. So my apples are nice and caramelized now. Now it's time to move into the horseradish, another layer of the heat to this mustard. Stir that in. Now I'm going to add some brown sugar for some sweetness. A little bit of turmeric. You get a little bit of flavor out of this but mainly the turmeric's for color. Paprika, mustard powder. There's the mustard. Some mustard seed, smoked sea salt just for another dimension of flavor. It's about playing with the palate with this with the mustard. Stir it up a little bit. Now we add our liquids. So we're gonna add water. Give it a nice stir, ah yeah. And the key ingredient to mustard is vinegar. You know, a little tang on the back of the tongue. Now we let this simmer for about five minutes, let the mustard seeds absorb some of that juice. Add a little bit more water. As you go, just add a little bit more and more. The seeds with absorb it. And this is a pretty rustic mustard. It's gonna be chunky, it's gonna be creamy, sweet, and spicy. Alright, so it looks like we're about ready to transfer over to blend. Just transfer it into this bowl. I'm gonna do a couple pulses with the blender. So every time I pulse this I'm just getting bursting notes of the sweet apple. You can smell the brown sugar still. Every flavor that I just put in the mustard is relevant. It's, it's coming out. Alright. nice little serving dish right here. But this is the mustard. You get this spicy, sweet, the heat, the depth of the horseradish, the garlic, everything, everything I put in here you will taste. Make this mustard, it's better than regular mustard. - Have you ever wondered how to make a homemade aoli with just a whisk and a bowl? Well, that's what I'm gonna show you today. It's really easy to do and it's great to kinda just add your own twists and flavors to it. And why not pair it with some bread and some smoked salmon like I did? Check it out. The technique we're gonna use is very similar to mayonnaise. Usually you start with an egg yolk and then you add some olive oil to it as you continuously beat it so that you don't break the egg yolk and the olive oil consistency. So here we're gonna do the same thing except we're gonna start with one teaspoon of mustard, which I'm gonna mix with my egg yolk and then I can go ahead and put everything in this bowl here. Then I'm gonna start beating this until it slowly starts to emulsify. When you're beating a sauce like this you'll see that your bowl moves a lot so what I like to do is actually just use a wet cloth so that everything's slightly more secure when you beat it. Once our yolk and our mustard's properly beaten together we can start slowly adding our olive oil. So I'm just gonna do this little by little. It's really easy to do, all you have to do is just continuously mix it and continuously add small portions of oil. The consistency that we're looking for is something nice and fluffy, almost like Jell-O which is exactly this. So I'm gonna beat it just a little bit more. You want it to be light and airy and not super dense and clumpy and too liquid. Alright, we're gonna keep that to the side here and what we're gonna do is add our different aromatics to it so you could add some ginger, you could add some chili, some fish sauce, things like that. Today I'm just gonna add a little bit of garlic, so I'm gonna grate in one garlic clove, a little bit of salt goes in there as well. I'm gonna take the juice of about a third of the lemon and I'm gonna squeeze that in. You can really balance out the acidity depending on your taste buds. And then finally we're gonna take some tarragon. I just love the taste of tarragon and eggs together. We're just gonna really and just cut it nice and thinly. So all this goes into our now completed aioli. Just mix everything together, get it nice and fluffy again and that is basically ready to go. I'm just gonna go ahead and transfer it to our bowl here. What's cool about this recipe is that you can use it in so many different ways. You can have it with some French fries, you can have it as a base for a salad, just add different types of liquids to it like vinegar or some lemon juice. Or you can even have it with some muscles. It just really has that capability of just absorbing flavor and pairing well with other dishes. So today what we're gonna do is one of my favorite ways to eat it, just put it on some toast with some smoked salmon. You could do that also with some cold cuts for example. See, whipping it by hand isn't really that hard. Homemade aioli, literally in five minutes. - Ever go to your favorite fast food joint and the ice cream machine is broken? Don't fret, we're gonna show you how to make fro-yo in yo home, followed by some other inspired desserts. See ya next time on make this tonight. - Hey guys, today we are making a super easy summer recipe. We are gonna do homemade frozen yogurt in three awesome flavors. So let's just jump into it. So the thing you need to know about homemade frozen yogurt is that if you were just to put yogurt in the freezer it would freeze solid like a block. So in order to avoid that and make it creamier and dreamier and easy to scoop, we're using full fat Greek yogurt. That's gonna make it melt in your mouth and be luxurious. And we're also using sweetened condensed milk or some other kind of sugar ingredient. The sugar stops those ice crystals from getting kind of big and bulky and instead breaks them apart and hopefully, fingers crossed, we'll be able to scoop it just like ice cream. So I've got a food processor here. I'm going to take 1/3 of my Greek yogurt and just plop it in. Now the first flavor I'm gonna do is strawberry basil. So I'm using some frozen sliced strawberries. You could also totally use fresh. I just figured they're already cold, it's gonna freeze faster, I get to eat sooner. And, I'm going to tear up some of these fresh basil leaves. Just tear them in, don't be precious about it. We're about to blitz it all together. Okay, and then 1/3 of my sweetened condensed milk. This is gonna be a messy process, I can already tell. Okay, good enough. I'm not a perfectionist, thank God. Alright, so let's blend this until it's nice and smooth. Perfect, flavor number one is done. How simple is that? So I'm gonna transfer that into a bowl and work on flavor number two. Flavor number two is a blueberry lemon. It's exactly what you'd expect. Greek yogurt goes in, then our frozen blueberries. I'm taking a little bit of lemon zest, about a tablespoon, our condensed milk, and then blitz it till it's nice and smooth. Our third flavor is probably my favorite. It's a peach ginger. It's gonna have that nice sweetness of the peach with a bit of ginger. Making it the same as all the other flavors. I've got my Greek yogurt, my frozen peaches. I've got some fresh minced ginger going in, about a tablespoon, and my condensed milk. That all gets pureed together and goes into a bowl. Alright, our flavors are done and they are ready for the freezer. Now, you could mix 'em all together and that might be kinda cool, or you could freeze them separately. Make sure it's an airtight container so that they last in the freezer and you're gonna want to freeze them for about six hours or overnight, your call. And there you guys have my super simple homemade frozen yogurt in three different flavors. I hope you guys enjoyed this recipe and that you get a chance to make it. Thank you for watching and I'll see you next time. I am really excited about today's recipe. We are making a root beer float icebox cake. I love root beer floats and I'm so stoked to create this recipe because it embodies my favorite drink in a dessert. It tastes exactly like it. It is delicious and it's really easy to make. So let's just get started. So, this cake is made in four layers; a vanilla ice cream layer, a root beer jelly layer, a root beer ice cream layer, and then a lady finger crust. The first thing we're gonna work on is our root beer jelly layer. So, I've got a package of gelatin, which I'm just going to place in a bowl of cold water. So we wanna give that a stir and let that bloom for about five minutes. You'll see it really gelifies. In the meantime, you can get a cup and a half of root beer heated up in the microwave or sauce pan, whatever you like. You want it to be nice and hot because we're gonna dissolve the gelatin in there. So to that I'm actually going to add a teaspoon of root beer extract. This is just to enhance the flavor. It's not necessarily mandatory but I did find that when I made the jelly without it it was a touch bland and I really kind of tasted that gelatin which I do not want. And now just pour in the gelatin and give that a stir and let it dissolve in the hot liquid. So, if we pour this over ice cream, of course you know this would be a disaster. It's really hot so I'm gonna let it chill and thicken up in the fridge for about 15 minutes and in the meantime we can get started on our root beer ice cream. Okay, so create our root beer ice cream we are taking half a carton of vanilla ice cream. Of course, if you found root beer ice cream in your store you are like five steps ahead. I'm just gonna flavor this with our root beer extract that we used before. This is two teaspoons. And then because I want there to be contrast in color to the other vanilla ice cream layer, I'm gonna add a bit of brown food coloring, that's totally optional. And then with the spatula you're gonna need some elbow grease. You just want to mix it all the way through. Okay, that looks thoroughly mixed. All the color has gone straight through and it's all smelling like root beer. This is now gonna go in the freezer and we are going to work on the first layer of our icebox cake. Alright, I'm gonna build my icebox cake in a loaf pan and I've just lined it with a bit of plastic. That is gonna be a huge help to get it out at the end of the day. So the first layer, as I said, is some vanilla ice cream. I've let half a carton soften so we use the other half for root beer ice cream. Now this half, I've just let it soften for about 10 minutes at room temperature. I'm gonna scoop it out and place it in the my loaf in and then spread it with a spatula. Once I've gotten in all the corners and crevices and it's nice and smooth, I'm gonna pop this in the freezer for about five minutes just to let it set and rest before we pour the thickened jelly over. And now I just wanna pop this in the freezer for 15 to 20 minutes or until the jelly is set. Alright, so our ice box cake as is is out of the freezer now. You can see the jelly got nice and hard. It even has some frozen bits on it. That is perfect because it is now time to layer on our root beer ice cream. So this, once again, I've set it out and left it on the counter for about 10 minutes 'cause I want it to be nice and soft and spreadable without ruining our jelly layer. I'm gonna scoop on this onto our loaf pan, beautiful. And just as we did before I'm gonna flatten it out and make it nice and smooth. Now, of course we need a bottom or a crust or something secure a foundation to keep it all together. That's what these lady fingers are for. I got the giant ones but you can get the regular sized ones, your call, and we're just gonna place them upside down onto the bottom of our loaf tin. So this, as it stands, is virtually done. I'm gonna let it set. You can do it for four hours or overnight. I like overnight because that's when you know it's like entirely secure and set and you can slice into it. So we're gonna finish this off. Once everything is complete I'm gonna top it with some nice little cola gummies and then slice it up and enjoy it. And that is my amazing root beer float icebox cake. I hope you guys enjoyed this recipe and you get a chance to make it. Thank you so much for watching. I will see you next time.

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