American
Classic Root Beer Float
Hard-frozen vanilla ice cream meets very cold root beer in a chilled mug, producing a controlled crown of creamy tan foam and distinct soda-soaked scoops.
2 servings · 7 minutes prep
Ingredients
Floats
- 2 1/2 cups very cold root beer
- 2 cups firm vanilla ice cream, 4 large scoops
Directions
Chill and Scoop
- Place two handled mugs or tall glasses in the freezer for 20 minutes. Keep the root beer refrigerated until the moment of pouring.
- Portion the ice cream into four compact scoops and return them to the freezer while the mugs chill.
Build the Floats
- Pour 1/4 cup root beer into each chilled mug. Lower two scoops of ice cream into each, keeping the glass upright.
- Tilt a mug slightly and pour more root beer slowly down the bare inside wall. Pause whenever foam approaches within 1/2 inch of the rim, then continue until each mug holds half the soda.
Serve Through the Stages
- Serve immediately with a straw and long spoon. Sip the root beer from beneath the foam before spooning the softened outer layer of ice cream.
- Add any reserved root beer at the table only after the first foam settles; do not stir the float smooth.
