About this recipe

A timeless American classic that never goes out of style — creamy vanilla ice cream meets ice-cold root beer for a frothy, dreamy float. Ready in minutes with just two ingredients, this nostalgic treat is beloved by kids and adults alike. The secret is in the ratio and the pour: go slow, go cold, and enjoy the fizz.

Instructions

1. 1

   Chill your glass (Large) in the Ziploc bag (Pint size) for at least 10 minutes before serving. Frosted glasses keep the float colder longer and add a classic diner feel. Tall 16 oz glasses or large mugs work best.

2. 2

   Remove the vanilla ice cream from the Ziploc bag (Pint size) 2–3 minutes before scooping so it's just slightly softened — this helps it cling to the glass and creates a better foam reaction with the soda.

3. 3

   Place 1 large scoop (about ¾ cup) of vanilla ice cream into each chilled glass (Large).

4. 4

   Slowly pour the cold root beer down the side of the glass (Large) — tilting the glass slightly helps control the foam. Pour about half the root beer first, pausing to let the foam settle.

5. 5

   Add a second scoop of vanilla ice cream on top, then slowly pour the remaining root beer over it. The vanilla ice cream will rise and create a frothy foam cap — this is the magic of the float!

6. 6

   If desired, top with a swirl of whipped cream and a maraschino cherry. Serve immediately with a long straw and a spoon.