Root Beer Float Recipe

Chill glass (optional)

Place a tall glass in the freezer for 10–15 minutes before making the float to keep the root beer from warming quickly.

Scoop three generous scoops of vanilla ice cream and set aside on a plate so they are ready to drop into the glass. If scoops are very hard, let them sit at room temperature for 2–3 minutes to soften slightly for easier scooping.

Remove the chilled glass from the freezer. If you prefer, rinse the inside with cold water and drain to create a frosty interior.

Pour about 1/2 cup of root beer into the bottom of the glass to create a liquid base and help prevent excessive foaming when you add the ice cream.

Gently add two scoops of vanilla ice cream to the glass, placing them so they sit slightly above the rim of the root beer layer.

Slowly pour the remaining ~1 1/2 cups of root beer down the inside of the glass, pouring against the side to reduce foaming. Stop pouring if foam rises to the rim and allow it to settle before adding more root beer or the last scoop of ice cream.

Carefully add the final scoop of ice cream on top of the foam. The ice cream will float and create the classic domed look of a root beer float.

If desired, top with whipped cream (about 2 tablespoons) and finish with a maraschino cherry.

Serve immediately with a short straw or long spoon. Encourage guests to stir slightly to combine melted ice cream and root beer for a creamy float, or to sip around the ice cream for the fizzy contrast.

Note: For best texture serve within 5–10 minutes before the ice cream melts completely.