A root beer float is two ingredients and five minutes, but the version here adds whipped cream, dark chocolate shavings, and a maraschino cherry — small touches that make it feel like a proper dessert rather than a quick drink. The real reason to make it: it costs almost nothing, requires zero cooking, and reliably makes people happy. Use whatever vanilla ice cream and root beer you have on hand and it still works.
Before you start
The one thing that actually matters here is temperature. Both the glass and the root beer need to be cold before you build the float. Warm root beer poured over ice cream goes flat almost immediately — you lose the foam and the whole thing turns into a lukewarm puddle fast. Pop your glass in the freezer for 10 minutes if you can, and keep the root beer refrigerated right up until you pour. Pour slowly and close to the ice cream rather than from height; that controls the foam so it rises instead of overflowing.
Smart swaps
- Root beer: Any brand from the grocery store works fine. Craft root beer has a slightly more complex flavor, but a standard A&W or Barq’s produces a perfectly good float. Use what’s already in your fridge.
- Vanilla ice cream: Vanilla bean ice cream has visible specks and a slightly richer flavor, but regular vanilla ice cream — store brand included — is a direct substitute. The float works either way.
- Whipped cream: Canned whipped cream is a practical stand-in for freshly whipped. It deflates a bit faster, so add it right before serving. Skip the garnish — the chocolate shavings and cherry look nice in photos but add another dish to wash and don’t change the flavor enough to matter.
- Dairy-free: Coconut milk ice cream scoops and melts similarly to regular ice cream and pairs well with root beer. Most root beers are already dairy-free, so no swap needed there.
Make-ahead notes
There is no make-ahead for the float itself — once root beer meets ice cream, you have maybe 10 minutes before it’s mostly melted. What you can do ahead: chill your glasses in the freezer for up to an hour, keep the root beer cold in the fridge, and if you’re whipping cream from scratch, whip it up to 4 hours in advance and store it covered in the refrigerator. Pull everything out, assemble, and serve immediately. If you’re making these for a group, set up the glasses with ice cream scoops first, then pour the root beer at the table so everyone gets the full foam.
Mistakes to avoid
- Pouring too fast: Dumping the root beer in quickly causes it to foam over the glass and go flat. Pour in a slow, steady stream and pause if the foam climbs near the rim.
- Using ice cream that’s too hard: Ice cream straight from a very cold freezer is dense and doesn’t meld with the root beer well. Let it sit on the counter for 3–4 minutes before scooping so it softens slightly.
- Filling the glass too full before pouring: Two large scoops in a small glass leaves no room for root beer and foam. Use a tall glass — a pint glass or large tumbler works if you don’t have a sundae glass.
- Adding the whipped cream too early: Whipped cream added before the foam settles just gets swallowed into the fizz. Wait 20–30 seconds after pouring the root beer, then add the cream on top.
- Forgetting a long spoon or straw: The ice cream at the bottom is the best part. A regular spoon won’t reach it — use a long iced-tea spoon or a wide straw so nothing goes to waste.
Gourmet Root Beer Float with Chocolate Shavings
Equipment
- Tall sundae glass or pint glass (16 oz / 475ml)
- Ice cream scoop
- Vegetable peeler or chocolate shaver (for chocolate shavings)
- Mixing bowl (medium) — if whipping cream from scratch
- Whisk or hand mixer — if whipping cream from scratch
Ingredients
- 2 large scoops vanilla bean ice cream about 1 cup / 140g total
- 12 oz root beer well chilled, 355ml
- 2 tbsp whipped cream or 1 tablespoon / 15ml heavy whipping cream, whipped to soft peaks
- 1 tbsp dark chocolate shavings about 0.25 oz / 7g
- 2 pieces maraschino cherries for garnish
Instructions
- Place two tall glasses (sundae glasses or pint glasses) in the freezer for at least 10 minutes to chill. A cold glass keeps the root beer fizzy longer and prevents the ice cream from melting too quickly.
- Remove the glasses from the freezer. Place one generous scoop of vanilla bean ice cream (about ½ cup / 70g) into each glass.2 large scoops vanilla bean ice cream
- Slowly pour the chilled root beer over the ice cream, holding the bottle close to the surface and tilting the glass slightly. Pour about 6 oz (180ml) into each glass. Pause to let the foam rise and settle, then top up with remaining root beer if there is room.12 oz root beer
- Top each float with a tablespoon of freshly whipped cream, letting it sit on the foam.2 tbsp whipped cream
- Sprinkle about ½ tablespoon of dark chocolate shavings over the whipped cream on each float and place a maraschino cherry on top. Serve immediately with a long spoon and a straw.1 tbsp dark chocolate shavings, 2 pieces maraschino cherries
Notes
Nutrition
FAQ
Can I use diet or sugar-free root beer?
Yes, diet root beer works in a float. The foam behaves the same way, and the flavor difference is minor once you factor in the sweetness of the ice cream. If you’re watching sugar intake, it’s a reasonable swap.
What if I don’t have a sundae glass?
Any tall glass holds a float just fine — a pint glass, a large mason jar, or even a big tumbler all work. The main thing is height, so the foam has somewhere to go when you pour.
Can I make an alcoholic version without buying a whole bottle of vodka or bourbon?
A single shot (about 1.5 oz) is all you need per float, so a small nip bottle from the liquor store checkout section is enough for two servings and costs under two dollars. Bourbon pairs slightly better with root beer than vodka does, but either works.
If you liked this one
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