Creamy vanilla ice cream in ice-cold root beer
Classic Root Beer Float
Prep Time
5 min
Cook Time
0 min
Total Time
5 min
Servings
2
2 floats
Difficulty
Easy
Cost
Budget
$
Classic Root Beer Float
Creamy vanilla ice cream in ice-cold root beer
★4.5(25)
A frosty American classic—scoops of vanilla ice cream floating in an ice-cold glass of root beer, creating a creamy, fizzy, foam-topped treat.
5m
Prep Time
0m
Cook Time
5m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The root beer float is American soda fountain nostalgia in a glass. Cold root beer hits vanilla ice cream and erupts into a creamy, fizzy foam that's pure summer happiness.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 4 scoops premium vanilla ice cream
- 24 oz root beer, well chilled
- Whipped cream for topping
- Maraschino cherry for garnish
- Long spoon and straw for serving
- Tall frosted glasses
Instructions
- 1
Chill tall glasses in the freezer for 10 minutes for the frostiest float.
- 2
Place 2 generous scoops of vanilla ice cream in each chilled glass.
- 3
Tilt the glass slightly and pour root beer slowly down the side to minimize foam.
- 4
Let the foam settle, then top off with more root beer.
- 5
Add a swirl of whipped cream and a maraschino cherry. Serve with a long spoon and straw.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Root beerCream soda, cola, or orange soda
Each creates a different but equally fun float
Vanilla ice creamChocolate or coffee ice cream
Chocolate root beer floats are surprisingly delicious
Tips & Storage
Pro Tips
Freeze the glasses ahead of time for the best presentation and to keep the float cold longer.
Use premium, high-fat vanilla ice cream—it melts slower and creates creamier foam.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (35mg) · 2 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates10g
Fat46g
Fiber80mg
Sugar0g
Sodium40g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What root beer is best?
- A&W and IBC are classic choices. Craft root beers with real sassafras are even better.
- Can I use a different soda?
- Orange soda, cola, or cream soda all make great floats with vanilla ice cream.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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