Homemade Root Beer Floats
Classic and Refreshing: Homemade Root Beer Floats
This isn’t just a drink; it’s a timeless treat that transports you back to a simpler time. A perfect recipe inspired by the amazing Aimee Shugarman from @shugarysweets! Imagine a frosty glass filled with rich, creamy vanilla ice cream, slowly being drowned in the spicy, sweet effervescence of your favorite root beer. As the ice cream swirls and melts into the soda, it creates a luscious, frothy top that is simply irresistible. This is a recipe that proves that the most incredible indulgences are often the simplest to create.
Whether you’re cooling down on a hot summer day, looking for a simple dessert, or just want to make a special memory, this Root Beer Float is the perfect solution. It’s a two-ingredient masterpiece that brings a smile to everyone’s face.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Drinks
Ingredients
Root Beer:
- 1 1/2 cups water
- 1 cup vanilla sugar
- 2 1/2 tsp root beer concentrate
- 1 tsp vanilla bean paste
- 1 quart club soda
- 1 quart vanilla bean ice cream
Vanilla Sugar:
- 1/2 vanilla bean (5–7 iches long)
- 1 cup sugar
Instructions
Part 1: Homemade Vanilla Sugar
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Prep the Vanilla Bean: Using a sharp knife, carefully slice the vanilla bean pod in half lengthwise. Scrape out all the tiny black seeds with the tip of your knife. The seeds will be sticky and clumpy, so you may need a spoon to help.
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Make the Vanilla Sugar:
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Using a Blender/Food Processor: For the best flavor, place your granulated sugar and the scraped vanilla bean seeds into a food processor, blender, or a coffee grinder. Pulse the mixture 10-12 times until the seeds are broken up and evenly distributed throughout the sugar.
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Using a Bowl: If you don’t have a food processor, place the granulated sugar and vanilla seeds in a bowl. Whisk vigorously until the seeds are well-blended with the sugar.
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Store: Pour the finished vanilla sugar into an airtight jar or container. You can use it immediately, but for the most robust flavor, let it sit for up to 2 weeks before using.
Part 2: Homemade Root Beer
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Create the Root Beer Base: In a large saucepan, bring your water to a boil. Remove the pan from the heat and whisk in the homemade vanilla sugar until it is completely dissolved. Stir in the root beer concentrate and vanilla bean paste.
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Chill: Transfer the mixture to a container and refrigerate for at least 30 minutes, or until it is thoroughly chilled.
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Serve: When you’re ready to serve, pour the chilled root beer base into a large pitcher and stir in the club soda.
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Make a Float: To make a float, scoop your desired amount of ice cream into a large glass. Slowly pour the chilled, homemade root beer over the ice cream and serve immediately.
Notes
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Vanilla Sugar: Store your homemade vanilla sugar in an airtight container at room temperature. Give it a shake every few weeks to prevent it from clumping. If you’re out of vanilla sugar, you can simply use regular granulated sugar as a substitute.
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Vanilla Paste: No vanilla bean paste on hand? You can substitute with 1 teaspoon of vanilla extract.
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Root Beer Fizz: To keep your root beer from going flat, don’t mix the club soda into the concentrate until you’re ready to serve and drink it.
- Be sure to head over to Aimee’s website for more amazing recipes: http://www.shugarysweets.com
Keywords: Drinks, Float, Root Beer, Homemade Root Beer
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