Rootbeer Float Recipe
Make Rootbeer Float Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with ROOTBEER FLOAT
Ingredients
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Float Base
Optional Garnish
Method
Prep
Chill the glasses (12–16 oz soda glasses or parfait glasses) in the refrigerator for 15–20 minutes if possible. Place the root beer in the refrigerator until thoroughly cold. Use ice cream that has been kept in the freezer until firm but scoopable; let it soften for 2–3 minutes at room temperature if too hard.
Assemble the Float
Add ice cream
Place 2 scoops (about 2 scoops = roughly 2/3 to 1 cup depending on scoop size) of vanilla ice cream into each chilled glass. Reserve 1 scoop if making a larger, extra-icy float.
Pour root beer
Hold a long spoon or the glass at a slight angle and slowly pour 8 fl oz of chilled root beer down the side of each glass (three glasses total if following quantities). Pour slowly to control foam; pour to just below the rim. If foam rises too quickly, pause and allow it to settle before continuing.
Top and adjust
If foam subsides and there's room, add the remaining scoop of ice cream on top for a tall float. Spoon or push the foam gently to shape the float if desired. Leave about 1/2 inch of headroom to avoid overflow.
Garnish and Serve
Top each float with about 2 tablespoons of whipped cream if using. Add a maraschino cherry and sprinkle about 1 teaspoon of chocolate shavings or sprinkles over the whipped cream. Insert a straw and a long spoon and serve immediately so the ice cream remains partially intact and the drink is fizzy.