Food & Cooking Recipes Dessert & Treats Recipes Cherry-Vanilla Milk Shake with Root Beer Granita 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Servings: 8 The traditional root beer float reinvented. A quart of ice cream is whirled with sour cherries until frothy and then capped with shards of frozen soda. Ingredients 1 bottle (12 ounces) root beer 1 quart vanilla ice cream 2 cups bottled sour cherries with their juices, cherries drained and juices reserved Directions Pour root beer into a baking pan and freeze, uncovered, until firm, about 2 1/2 hours. Using a fork, scrape into small shards. Cover, and freeze until ready to use. Puree ice cream and reserved cherry juice in a blender until smooth. Add cherries, and pulse until combined but still chunky. Divide among 6 to 8 glasses, and top each with 2 tablespoons root beer granita. Cook's Notes Bottled sour cherries are available online or at specialty food stores. Rate it Print