7 Recipes to Create a Unique and Rich-Tasting Root Beer Float
Who doesn’t love a delicious root beer float? A frothy mug filled with creamy ice cream and refreshing root beer creates a sweet summer treat. If you’re ready to take your root beer float to the next level, these 7 recipes will be right up your alley. You now have the power to make your float creamier, healthier, fruitier, alcoholic, or in solid-food form, depending on your preference. Stock up on ice cream, pick out a mug, and prepare to enjoy the best root beer float of your life.
1. Creamy Vanilla Root Beer Float
International Delight‘s super creamy recipe will hit the spot on a hot summer day. The secret here is a dash of chilled french vanilla creamer with a little club soda to help enhance your dessert-in-a-cup’s flavor. The recipe yields 1 serving.
- ½ cup root beer, cold
- ½ cup club soda, cold
- ¼ cup french vanilla creamer, chilled
- 1 scoop vanilla ice cream
Directions: Combine the root beer, club soda, and french vanilla creamer in a tall glass. Top with ice cream and serve immediately.
2. Kicked-Up Banana Root Beer Float
Prepare for a flavorful float filled with bananas, ice cream, hot fudge, bourbon, and root beer. Food Network‘s recipe, which yields 1 serving, is garnished with whipped cream, confectioners’ sugar, and chocolate shavings, so it’ll look just as good as it tastes.
- 1 banana, peeled and cut in half lengthwise
- 2 scoops vanilla ice cream
- 2 to 3 tablespoons hot fudge or chocolate sauce
- 2 tablespoons bourbon
- 1 (12-ounce) can root beer
- Whipped cream, for garnish
- Confectioners’ sugar, for garnish
- Chocolate shavings, for garnish
Directions: In a large glass, arrange banana halves on each side. Add ice cream, hot fudge, bourbon, and root beer to fill. Garnish with whipped cream, confectioners’ sugar, and chocolate shavings on top. Serve immediately.
3. Vanilla Bean Root Beer Float
A mouthwatering combination of sweet and spicy, this vanilla bean flavored float makes for a perfect afternoon snack. This Damn Delicious recipe, which yields 2 servings, is a bubbly, foamy glass of goodness.
- 2 (12-ounce) cans root beer
- 2 cups vanilla bean-flavored ice cream
- Chocolate sprinkles, for garnish
Directions: Divide 1 can root beer between two large serving glasses. Drop 1 cup ice cream in each glass before topping off with remaining can of root beer. Serve immediately, garnished with chocolate sprinkles.
4. Root Beer Float Smoothie
A healthy version of the root beer float, Peanut Butter & Peppers recipe is cold, creamy, and refreshing. The Greek yogurt and coconut milk create this drink’s creaminess, while the banana adds a hint of fruity flavor. With 170 calories and 5 grams of fat, this is a snack you can feel good about!
- 1 banana, frozen
- ½ cup Greek yogurt plain
- ¼ teaspoon vanilla extract
- Heaping ¼ teaspoon McCormick Root Beer Concentrate
- ¼ teaspoon stevia or sugar to taste
- 1 cup coconut milk, unsweetened from carton
- ½ cup ice
Directions: Add all ingredients in a blender and process until smooth.
5. Deep Fried Root Beer Floats
For the extreme root beer floatists out there, Sugar Hero‘s recipe for a deep-fried root beer float is the perfect way to enjoy this dessert in non-beverage form. You’ll use root beer flavoring to enhance a fried funnel cake, and you’ll top it off with plenty of root beer syrup. To create the perfect treat, top it off with vanilla ice cream.
- 1 egg
- ¾ cup root beer and 12 ounces root beer
- 1 teaspoon vegetable oil
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 quart oil, for frying
- Candy thermometer
- Vanilla ice cream
Directions: Whisk together the egg, root beer, and oil. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the liquid to the dry ingredients and whisk until everything is incorporated and all of the lumps are gone. Transfer the batter to a piping bag with a round tip, or a zip-top plastic bag. If using a plastic bag, cut a hole in the corner no larger than ½ inch. To prevent the batter from spilling out, clamp the hole closed with a clothespin or binder clip when you’re not piping the cakes.
Pour the frying oil into a medium saucepan so that it’s 2 inches deep, and insert the candy thermometer. Heat the oil over medium heat until it reaches 370 degrees Fahrenheit. Hold the bag of batter directly above the oil, and remove the clamp. Pipe the batter into the oil, holding it close to the surface, and quickly move it in a wiggly, circular pattern to create an irregularly shaped blob of dough about 6 inches across. To ensure that your funnel cakes hold together, make sure that the tip of your bag is close to the surface of the oil and that you criss-cross over the dough several times when piping the cake.
The cake will cook quickly; a minute or less for the first side, and closer to 30 seconds for the second side. Once the cake is puffed, crispy, and golden brown, remove it from the oil using a frying skimmer or slotted spoon and place it on a paper towel-lined baking sheet to drain. Repeat with the rest of the batter, making about 6 cakes total. Watch the temperature of the oil and keep it between 370 to 380 degrees Fahrenheit. Remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much. Before serving, brush on the root beer syrup, and serve with a scoop of vanilla ice cream and more root beer syrup drizzled on top.
To make the root beer syrup, pour root beer into a small saucepan over medium heat. Cook until the syrup reduces down to about ⅓ to ½ cup (the measurement doesn’t have to be precise). This might take up to 30 minutes. Cool the syrup completely before using. It will thicken a bit as it cools, but will still be more of a liquid than a viscous syrup.
6. Grown-Up Root Beer Float
This Made Man recipe proves floats aren’t just for kids! The recipe calls for hard root beer, but if you can’t find it locally, you can also use a thick coffee stout or your favorite porter. The float is made even better thanks to the homemade ice cream, which adds a fun, spicy flavor to the drink. It’s guaranteed to be a party favorite!
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 5 egg yolks
- 2 chai tea bags
- 3 green cardamom pods
- 10 black peppercorns
- 2 cinnamon sticks
- 4 whole cloves
- ½ vanilla bean
- ½ teaspoon ground ginger
- Pinch of salt
- Hard root beer (or a coffee stout or porter of your choosing)
Directions: To make the ice cream, combine 1 cup of the cream and 1 cup of milk in a saucepan and bring to a low simmer. Turn off the heat and place the tea bags in the cream, along with the cardamom, peppercorns, cinnamon, cloves, vanilla bean, ginger, and salt. Let the tea and spices steep for fifteen minutes, then strain. In a separate bowl, whisk together the egg yolks and the sugar, whisk in the cream.
Add the mixture back to the saucepan (make sure you’ve rinsed or wiped out the spice remnants) over medium heat, and whisk continuously until the mixture reaches 165 degrees Fahrenheit (use a candy thermometer). Remove from heat and quickly whisk in the remaining cup of cold cream to reduce the temperature. Refrigerate the mixture until it is cold, then spin in an ice cream maker. To assemble the float, pour the root beer in a glass, and add a scoop or two of ice cream. Drink up!
7. Chocolate Root Beer Milkshake
If a two-ingredient root beer float is a little too basic for you, Crazy for Crust‘s recipe may be just what you’re looking for. It adds a few more ingredients and a little more pizzazz to a typical float. With chocolate, sprinkles, root beer, and ice cream, one thing’s for sure: this drink has it all.
- 12 ounces root beer, cold
- 3 large scoops (about 2 cups) ice cream
- Ice, for desired consistency (about 1-3 cups)
- Chocolate Sauce, cold
- Cool Whip
Directions: Squeeze chocolate sauce inside your serving glasses. Don’t completely coat the insides, just do a swirl or up and down pattern. Leave some glass showing through. Add root beer and ice cream to blender. Blend until smooth. Add ice, 1 cup at a time, and blend until you get the thickness of shake you desire. Pour into serving glasses and top with Cool Whip and sprinkles. Serves 2 to 4, depending on size.