Root Beer Float Recipe

Chill glass (optional)

Place a tall glass (12–16 oz capacity) in the freezer for 10–15 minutes before assembling. A chilled glass slows foaming and keeps the float cold longer.

Remove the chilled glass from the freezer. If you did not chill the glass, rinse it briefly with very cold water and drain to cool it slightly.

Using an ice cream scoop, place 2 slightly rounded scoops of vanilla ice cream into the glass. Arrange the scoops so they sit comfortably and leave room for the root beer to be poured without overflowing.

Hold the glass at a slight angle (about 20–30 degrees). Slowly pour 12 fl oz of well-chilled Abita Root Beer down the inside wall of the glass to reduce agitation and excessive foam. Pour until the liquid level reaches just below the top of the ice cream.

If foam rises, pause for 10–20 seconds to allow it to settle, then continue pouring slowly if needed. Stop pouring before the float overflows.

If desired, top with 2 tablespoons of whipped cream and place a maraschino cherry on top as a garnish.

Serve immediately with a long-handled spoon and a straw so the drinker can enjoy both the creamy ice cream and the root beer. If the float is too fizzy, stir gently with the spoon to incorporate foam into the float.