Classic Root Beer Float Recipe

Time15m

Serves4

Make Classic Root Beer Float Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
If you prefer a colder, slower-melting float, place the glasses in the freezer for 10–15 minutes or fill with crushed ice for 1–2 minutes, then discard the ice and quickly dry the inside of the glasses.

2
Place one scoop of vanilla ice cream into each chilled glass. For a taller, creamier float, use two scoops per glass and slightly mound the second scoop.
3
Slowly pour 6 fl oz (about 3/4 cup) of chilled root beer down the inside of each glass at a slight angle to minimize foam overflow. Pour in stages: pour half the amount, allow foam to settle for 10–15 seconds, then finish pouring to just below the rim.
4
If the float is very foamy, wait 10–20 seconds for foam to subside before adding additional root beer or garnishes.

5
Top each float with 1 tablespoon of whipped cream if desired, and place a maraschino cherry on top.
6
Serve immediately with a straw and long spoon so the guest can sip the root beer and scoop the creamy ice cream.