Root Beer Float Recipe

Chill glass

Place a tall 12–16 oz glass in the freezer for 5–10 minutes or fill with ice water while you prepare other items, then discard the ice water. A chilled glass helps keep the float cold longer and reduces foaming.

Add ice cream

Using a scoop, place 2 generous scoops of vanilla ice cream into the chilled glass. If you prefer a larger, creamier float, use 3 scoops and reduce the soda slightly.

Pour root beer

Tilt the glass slightly and slowly pour 8–10 fl oz of well-chilled Barq's Root Beer down the side of the glass to minimize aggressive foaming. Pour until the foam rises near the rim but does not overflow. If using 3 scoops, pour 10–12 fl oz total, leaving some room for toppings.

Top and stabilize

If foam starts to overflow, pause pouring and wait 10–20 seconds for it to settle, then continue slowly. Gently press the third scoop into the foam (if using) so it becomes partially submerged and stabilized by the soda.

Finish and garnish

Add a dollop (about 2 tablespoons) of whipped cream on top if desired. Place one maraschino cherry on the whipped cream or directly on the ice cream. Insert a small straw and a long spoon for scooping.

Serve immediately

Serve the float right away while it's fizzy and cold. Provide a napkin for condensation.

Ensure the glass, scoop, straw and spoon are clean and chilled if possible. Keep Barq's Root Beer refrigerated until ready to pour.