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Creamy Root Beer Float
To make an old-fashioned creamy root beef float that is creamy from the word "go," melt a couple of tablespoons of ice cream per float and pour that in the bottom of your glass first. You're welcome. Now go make one immediately.
Course
Beverage
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
floats
Author
Jennifer Field
Ingredients
½
cup
vanilla bean ice cream
melted but still cold
8
scoops
vanilla bean ice cream
4
12 oz bottles
your favorite root beer
1
cup
whipped heavy cream
unsweetened (my preference)
4
maraschino cherries
Instructions
Pour 2 Tablespoons of melted vanilla ice cream in the bottom of your glasses.
Top off with about 1/4 of the bottle of root beer.
Add one scoop of ice cream to each glass and then slowly fill with root beer until the foam reaches the top rim of the glass.
Plop in another scoop of ice cream. Spoon or pipe on a generous swirl of whipped cream, and then perch a drained maraschino cherry on top.
Enjoy, and keep your bottle of root beer right next to you, because as you sip, you'll want to keep adding root beer. It's like a bottomless float!