Root Beer Float Recipe
Ice-cold root beer poured slowly over firm, well-frozen vanilla ice cream keeps the foam from boiling over the glass, and the contrast between the cold, dense ice cream and the fizzy, sweet soda is what makes the drink work: each sip carries both the carbonation and a slow melt of cream into the root beer.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
Ingredients
- 12 fl oz root beer, well chilled
- 2 scoops (about 1 cup) vanilla ice cream
- 2 tbsp whipped cream, for topping
- 1 cherry maraschino cherry
Nutrition per serving
- Calories
- 2100
- Protein
- 5g
- Carbs
- 503g
- Fat
- 16g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Chill a tall glass or mug in the freezer for 10-15 minutes, along with the root beer itself; a cold glass keeps the foam from rising as fast.
- 2Drop 2 scoops of vanilla ice cream into the chilled glass.
- 3Slowly pour the root beer over the ice cream, tilting the glass and pouring down the side rather than straight onto the scoops, to keep the foam from surging over the rim.
- 4Let the float sit undisturbed for 30 seconds so the initial foam settles, then top off with a splash more root beer if there's room left in the glass.
- 5Top with whipped cream and a maraschino cherry, and serve immediately with a straw and a long spoon.
Tips & variations
- Use a full-sugar root beer rather than diet: the artificial sweeteners in diet sodas tend to react more aggressively with ice cream and produce a thinner, less stable foam.
- Swap vanilla for root beer-friendly flavors like cream soda ice cream or a scoop of cola-flavored sorbet for a twist on the original.
- For an adult version, float a shot of vanilla vodka or bourbon on top after building the float; add it last so it doesn't get diluted by the fizzing.
Storage & reheating
Root beer floats don't hold up to storage, the ice cream melts and the soda goes flat within 15-20 minutes. If ice cream needs to be scooped ahead for a party, keep pre-scooped balls on a parchment-lined tray in the freezer and pour the root beer only at serving time.
Tips from the Tulo kitchen
- Freezing the glass or mug ahead of time makes a bigger difference than people expect; a room-temperature glass warms the first pour of root beer just enough to trigger extra foaming.
- Pour the root beer in two additions, waiting for the initial foam to settle before topping off, rather than trying to fill the glass in one long pour.
FAQ
Why does my root beer float foam up and overflow?
The carbonation in the soda reacts with fat and air whipped into the ice cream, releasing bubbles quickly. Pouring slowly down the side of a chilled glass, rather than directly over the scoops, slows that reaction enough to keep the foam inside the glass.
What's the best ice cream to use for a root beer float?
A dense, higher-fat vanilla ice cream (rather than a light or low-fat one) melts more slowly and holds its shape longer once the root beer is poured, so the float stays cold and thick instead of turning watery.
Can I make a root beer float with a different soda?
Yes. Cream soda, cola, or orange soda all work the same way with vanilla ice cream; the technique of chilling the glass and pouring slowly applies no matter which soda is used.
Do I need special root beer for floats?
No. Any bottled or canned root beer works; the main thing that matters is that it's well chilled and has good carbonation, since flat soda makes for a flat-tasting float.