Root Beer Float
Indulge in the classic delight of a Root Beer Float! Our easy recipe combines creamy vanilla ice cream with fizzy root beer, creating a refreshing and nostalgic summer treat. Perfect for any occasion, this dessert is simple to make and guaranteed to bring joy to both kids and adults. Discover tips, variations, and the secrets to the perfect float. Dive into this ultimate summer treat and satisfy your cravings today!
Equipment
- Tall Glasses: For serving the float. Chilling the glasses beforehand is recommended.
- Ice Cream Scoop: To scoop the ice cream easily and evenly.
- Long Spoon or Straw: For stirring and enjoying the float.
- Measuring Cups: Optional, to ensure the right amount of root beer and ice cream.
- Freezer: To chill the glasses and keep the ice cream at the perfect consistency.
Ingredients
- Vanilla ice cream: 2-3 scoops per serving
- 1 Can Root bear (12 oz)
- Whipped cream (optional for topping)
- Maraschino cherry (Optional for garnish)
Instructions
- Chill the Glasses:Start by placing your glasses in the freezer for about 10-15 minutes. This helps keep the root beer float extra cold and refreshing.
- Add the Ice Cream:Once your glasses are chilled, take them out and add 2-3 generous scoops of vanilla ice cream to each glass. Using a large ice cream scoop ensures you get perfectly rounded scoops.
- Pour the Root Beer:Slowly pour the root beer over the ice cream, allowing it to fizz and foam. Pouring slowly helps manage the foam and prevents overflow. Fill the glass until the root beer reaches the top, leaving a little room for the foam to settle.
- Top It Off:If you like, add a dollop of whipped cream on top of the float. This step is optional but adds an extra layer of creaminess and a festive touch.
- Garnish:Place a maraschino cherry on top of the whipped cream for a classic finish. You can also add a straw or a long spoon for easy sipping and scooping.
- Serve Immediately:Root beer floats are best enjoyed immediately, while the ice cream is still cold and the root beer is fizzy.