Root Beer Float

5 from 1 vote

Rich fizzy root beer topped with scoops of vanilla ice cream – what's not to love about this root beer float?

Prep Time2

Total Time2

Course: Drinks

Cuisine: American

Keyword: Root Beer Float Recipe

Servings:

Calories: 93kcal

1 squirt extra creamy whipped topping
Maraschino cherry
Chocolate sauce drizzled on the insides of the cup before adding the other ingredients, optional

In a 12-ounce (old-fashioned soda fountain style) glass, add the three scoops of French vanilla ice cream. I used a 1½ inch-sized cookie scoop for this. Note that if you tend to scoop large scoops, then only 2 scoops are needed.
While tilting the glass on its side, slowly pour the A&W root beer into the glass over the ice cream. Go slow to allow the fizz to dissipate as you pour.
Place your glass upright and top with a garnish of whipped cream and a maraschino cherry.

I love keeping a 6-pack of mini soda cans in my refrigerator as they are great for single-serving cocktails or specialty drinks like this one. Alternatively, you can just measure out 1 cup of root beer from a 2-liter bottle for this easy recipe.
A frosted beer mug works great as well. For extra frosty root beer floats, place the glass in the freezer for 15 minutes before making the drink.
You can add a chocolate sauce drizzle to the inside of your glass if you want an over-the-top root beer float. Just tilt your glass to the side at a slight angle and slowly drizzle the chocolate sauce as you turn your glass to get all the sides. I like to use a traditional Hershey’s chocolate syrup for this.
If you find that your root beer is giving off a lot of excess foam, you can use the back (straight side) of a butter knife and scrape off the excess foam from the top of the glass into the sink. You may have to do this a couple of times. This will ensure that your root beer float is not full of carbonated soda foam.