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root beer float
Ben Carraoli

Root Beer Float

A root beer float is one of the simplest yet most loved summer treats. The combination of fizzy soda and creamy ice cream makes it a nostalgic favorite for kids and adults alike. It’s quick to prepare, requires no cooking, and is perfect for cooling down on a hot day. You can also play around with flavors by adding toppings, syrups, or different ice cream choices.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Dessert
Calories: 320
Ingredients Method

Ingredients
  

  • 2 cups root beer – Use your favorite brand. Chill it first for a frothier float.
  • 2 scoops vanilla ice cream – Creamy vanilla works best but you can try chocolate or caramel for variety.
  • 2 tablespoons chocolate syrup – Optional but it adds a rich twist to the classic.
  • Whipped cream – For topping giving it a creamy finish.
  • Sprinkles – Optional for a colorful fun look.

Method
 

  1. Start by chilling your serving glasses in the freezer for at least 5–10 minutes. Cold glasses help keep the float frosty for longer and also make the fizz stronger when you pour in the root beer. This little step adds a restaurant-style feel at home.
  2. Take the chilled glasses out and fill each one halfway with root beer. Pour slowly to avoid too much foam forming right away. A gentle pour gives the drink just the right fizz while leaving enough space for the ice cream scoops.
  3. Carefully add one to two scoops of vanilla ice cream into the glass. As soon as the ice cream hits the soda, it will fizz and create that foamy top. Go slow so the glass doesn’t overflow, and enjoy the fun bubble-up moment.
  4. Drizzle chocolate syrup over the ice cream for an extra sweet kick. Top with whipped cream for a creamy finish, and add sprinkles if you’re serving kids or want a playful look. This is where you can be creative and make it your own.
  5. Serve the floats immediately with a straw or a long spoon. Root beer floats are best enjoyed fresh, while the soda is still fizzy and the ice cream creamy. They melt quickly, so serve as soon as they’re made