Root Beer Float

Prep Time: 5 mins	Total Time: 5 mins
Serves: 2

Few American soda fountain treats are as instantly recognizable as the root beer float. Often credited to Colorado beverage maker Frank J. Wisner in the late 19th century, the combination of root beer and vanilla ice cream quickly became a soda fountain favorite. More than a century later, it remains wonderfully simple: two ingredients, a tall chilled glass, and plenty of foam.

The secret to a good root beer float is in the assembly. Cold root beer and chilled glasses help keep the ice cream from melting too quickly, while pouring the soda slowly down the side of the glass keeps that famously frothy head from overflowing. Finish with whipped cream and a maraschino cherry for the full old fashioned soda fountain experience.

JUMP TO RECIPE

Why Does a Root Beer Float Foam So Much?

When carbonated root beer comes into contact with ice cream, carbon dioxide bubbles rapidly form around the tiny particles and air pockets on its surface. Proteins and fats from the ice cream help stabilize those bubbles, creating the thick, creamy foam that rises to the top of the glass.

Chill Everything First

For a float that stays cold longer, chill the root beer thoroughly and place the glasses in the freezer for about 10 minutes before assembling. The colder everything is at the start, the more slowly the ice cream will melt.

Pour the Root Beer Slowly

Root beer can foam dramatically when it hits the ice cream. Pour it slowly down the inside of the glass, stopping periodically to allow the foam to settle before adding more. This gives you greater control and prevents the float from bubbling over the rim.

Ice Cream First or Root Beer First?

While you can pour the root beer first, it can be surprisingly difficult to judge how much room to leave for the ice cream. Drop in a generous scoop and the sudden displacement, combined with the carbonation, can send foam spilling right over the rim.

Starting with the ice cream gives you much more control. You can add the root beer gradually, pausing whenever the foam rises and continuing once it settles. It's a tidier method, creates that characteristic frothy top, and is why we stick with the classic order: ice cream first, root beer last.

Ingredients

• 4 scoops premium vanilla ice cream

• 2 cups chilled root beer

• whipped cream, optional

• maraschino cherries, optional

Instructions

Prepare the Glasses

1. Place two tall glasses in the freezer for about 10 minutes before serving, if desired. Chilled glasses help keep the float cold longer.

Assemble the Floats

2. Divide the vanilla ice cream evenly between the two glasses, placing two generous scoops in each.

3. Slowly pour the chilled root beer down the inside of each glass, adding a little at a time to control the foam. Continue pouring until the glasses are nearly full. Top with whipped cream and a maraschino cherry, if desired. Serve immediately with a straw and a long spoon.