I know I can’t be the only one that is immediately transported back to childhood summers, state fairs, and carnivals with the first swig of root beer. The sweet, creamy, old fashioned treat is such an easy way to cool down and kick back once the temps are up, and everyone knows that by slowly adding a few scoops of vanilla ice cream, you can create a foamy, malty, frothy beverage that’s just as tasty as it is fun to drink.
Though, mixing up the best ever Root Beer Float is a no recipe needed feat (it’s literally just ice cream and root beer), creating the absolute best requires a few trials and errors and of course tips. You never want to scrimp on the two main ingredients; I make a homemade vanilla bean ice cream with a little help from WS and use only my favorite Virgil’s Root Beer.
Also, if you’re not careful, your float can be come one big foamy mess. But here’s a pro tip: be sure to pour the root beer first (this will keep the foam from overflowing, obviously a tip I learned after we shot this photo) before adding the vanilla ice cream. And while you’re at it, tilt the mugs as you pour (a lot like draft beer) to keep fizz to a minimum and get yourself some actual ice cream spoons because your regular ones won’t be tall enough. Lastly, don’t forget to indulge in your Root Beer Float with glass mugs placed in the freezer ahead of time…it’s so worth it! Truly, MKR
I was OBSESSED with root beer floats when I was younger. It was such a treat whenever I was able to have one, which really ended up being about twice a year. Now I’m an adult and I haven’t had one since – thank you for reminding me about one of my all-time favorites!