Root Beer Float Recipe

Time10m

Serves1

Barqs root beer and vanilla bean ice cream

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Ingredients

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1
Chill glass (optional)
Place a tall soda glass or pint glass in the freezer for 5–10 minutes before preparing the float to keep the drink colder and slow melting.
2
If using, add the crushed ice to the chilled glass to create an extra-cold base. This is optional; crushed ice will dilute the soda slightly as it melts.
3
Using an ice cream scoop, place two rounded scoops of vanilla bean ice cream into the glass. Arrange them so they sit comfortably without blocking the rim.
4
Hold the glass at a slight angle and slowly pour 12 fl oz of chilled Barq's root beer down the inside of the glass, aiming for the gap between the ice cream and the glass to minimize excessive foaming. Pour gradually—stop briefly if foam rises near the rim, then continue once it settles.
5
Once filled to just below the rim and foam has settled, let the float rest 10–20 seconds for the foam to subside and integrate with the ice cream, creating a creamy head.
6
Garnish with a maraschino cherry on top if desired. Serve immediately with a long-handled spoon and straw.
7
Optional: If the float becomes too foamy or to create a thicker, creamier mouthfeel, gently stir once with the spoon to combine a little of the melting ice cream into the soda.