Instructions

1. In a medium bowl whisk together sweetened condensed milk, vanilla, and salt – set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.
3. Spoon a third of the whipped cream into the condensed milk and whisk to combine.  Add another third of the whipped cream to the condensed milk mixture and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Spoon into a 9×5-inch loaf pan or another Tupperware and freeze for 2 hours.
4. In the meantime, make your root beer ganache. Heat up the heavy cream in the microwave until hot to the touch when you stick your finger in. Pour over the chocolate chips, and let it sit to melt the chocolate a bit before stirring. Once smooth, stir in the 2 teaspoons of root beer extract, and let sit to thicken.
5. After 2 hours, the ice cream will be halfway set. Take it out of the freezer and swirl in the ganache. You can gently fold it in to get it throughout, but try to avoid fully stirring it in.
6. Once swirled, smooth out the top of the ice cream, and then cover with parchment paper. Freeze for at least 4 hours or overnight.
7. Keep frozen for up to 1 week.