Root Beer Float
This root beer float is made with vanilla ice cream, root beer, whipped cream and fresh or maraschino cherries.
Do you remember your first root beer float? I think I must have been 8 years old when I first tried it. My family had just moved back to the United States from Mexico, where most of my dessert consisted of flan and pan dulce. I was absolutely obsessed. My brother was so obsessed with root beer that he would order it every Sunday when my family would go out to eat. Sundays were special and it was the only day we ever ate out.
You can use chocolate ice cream but it is traditionally served with vanilla. When you pour the root beer into the glass of vanilla, it will gas up so don’t overspill. Chilling the glasses ahead of time will make them frost, so put the glasses in the freezer for around 10 to 20 minutes and it will be so delicious.
How to make this Root Beer Float
Use a tall glass, preferably a float glass. Freeze your glasses prior to use for an extra frosty experience. about 10 to 20 minutes.
Add the ice cream to the glass and pour the root beer in slowly at an angle to reduce fizz and risk of overflow.
Top with whipped cream and a cherry.
- STRAWBERRY SUNDAE
- RUM PUNCH
- SUNRISE GIN AND JUICE
Root Beer Float
- 2 scoops vanilla ice cream
- 8 ounces root beer
- Whipped cream
- Garnish maraschino or fresh cherries
- Use a tall glass, preferably a float glass. Freeze your glasses prior to use for an extra frosty experience, about 10 to 20 minutes.
- Add the ice cream to the glass and pour the root beer in slowly at an angle to reduce fizz and risk of overflow.
- Top with whipped cream and a cherry.
- Freeze your glass before for the best outcome.