Old Fashioned Root Beer Float Recipe

Time10m

Serves1

Premium IBC root beer and vanilla ice cream

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Ingredients

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1
Chill glass
Place a tall soda or parfait glass in the freezer for 5–10 minutes before making the float to keep the drink colder longer and slow melting.
2
Add ice cream
Remove the chilled glass. Using an ice cream scoop, place 2 slightly rounded scoops of premium vanilla ice cream into the glass. Pack gently so the scoops sit one on top of the other without overflowing.
3
Pour root beer
Slowly pour 12 fl oz chilled IBC Root Beer down the inside of the glass at a slight angle to minimize excessive foaming. Pause if foam rises near the rim, letting it settle before continuing so you retain most of the soda and prevent overflow.
4
Settle and top
Allow the float to settle for 10–15 seconds so foam rises and the ice cream begins to float. If desired, add one more tiny splash (about 0.5 fl oz) of root beer to reach the rim without spilling.

5
Garnish
If using, add 1 tablespoon whipped cream on top of the foam, then place a maraschino cherry on the cream. Alternatively you can skip the whipped cream and rest the cherry directly on the foam.
6
Serve
Insert a straw and a long-handled spoon. Serve immediately while fizzy and cold. Recommend enjoying before the ice cream melts significantly (about 5–8 minutes).