As a recipe developer, I created a Boozy Root Beer Float with a secret twist that keeps readers coming back for the full recipe.

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I love flipping expectations, and this Boozy Root Beer Float did just that for me. Imagine vanilla ice cream meeting a fizzy, nostalgic sip and a hint of vanilla vodka, but not in the kiddie way you remember.

It feels like a Rum Root Beer Float got dressed up for fireworks and then decided to wink at the neighbor. Part dessert, part late night treat, it sits squarely in the world of Alcoholic Drinks With Root Beer and somehow still surprises me each time.

It’s playful, loud, and a little bit rebellious, and I bet it’ll steal someone’s last spoon.

Ingredients

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Rich, creamy scoop with lots of sugar and fat; provides body, small calcium and protein.

Carbonated, sweet herbal soda that adds fizz and vanilla spice, mostly carbs, little nutrients, though.
Clear spirit flavored with vanilla, adds warmth and booze, zero nutrients, extra empty calories though.
Brown rum infused with cinnamon and clove, deepens flavor, adds alcohol and sugary calories, honestly.
Light, airy topping that adds extra richness and sweetness, mainly fat and sugar, indulgent really.
Tiny bright garnish with sugary syrup, adds color and a sweet bite, negligible nutrition though.

Ingredient Quantities

2 large scoops vanilla ice cream about 1 cup

6 fl oz chilled root beer

1 1/2 fl oz vanilla vodka

1/2 fl oz spiced rum (optional)

whipped cream for topping (optional)

1 maraschino cherry (optional)

How to Make this

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1. Pop a tall glass in the freezer for 5 to 10 minutes to chill it, this helps cut down on foam.

2. Measure and pour 1 1/2 fl oz vanilla vodka into the chilled glass, add 1/2 fl oz spiced rum if you want that extra warmth.

3. Scoop 2 large scoops vanilla ice cream (about 1 cup) and drop them gently into the glass, try not to mash them.

4. Tilt the glass and slowly pour 6 fl oz chilled root beer down the side, pour a little at first to let the foam settle then finish pouring, go slow or it will overflow.

5. If needed use a long spoon to nudge the ice cream so it floats nicely and the alcohol mixes a bit, but don’t over stir or you’ll lose the fizz.

6. Top with a swirl of whipped cream if you like, it’s optional but tastes great.

7. Finish with a maraschino cherry on top if you want the classic look.

8. Serve right away with a straw and a spoon, enjoy responsibly.

Equipment Needed

1. Tall milkshake or soda glass, chilled in the freezer
2. Freezer space to chill the glass (5 to 10 minutes)
3. Measuring jigger or 1.5 fl oz shot glass for the vodka (and rum)
4. Ice cream scoop or large spoon for two big scoops
5. Long spoon or bar spoon to nudge the ice cream
6. Small measuring cup or pourer to help pour the root beer slowly
7. Straw and dessert spoon for serving and scooping
8. Can of whipped cream (optional) and a cocktail pick or teaspoon for the cherry (optional)

FAQ

Q: Can I make this non alcoholic? A: Yes, just skip the vanilla vodka and spiced rum and use extra chilled root beer or a splash of vanilla syrup for more vanilla flavor. Kids can enjoy it that way, no fuss.

Q: How strong is one float in alcohol? A: About 4 to 6% ABV roughly, depending how much the ice cream melts and how big your scoops are. The recipe uses 1.5 fl oz vodka and 0.5 fl oz rum against 6 fl oz root beer and 1 cup ice cream so it ends up pretty light.

Q: Any tips to stop it from foaming over? A: Chill the root beer really well, drop in the ice cream first, then pour the root beer slowly down the side of the glass. Add alcohol gently after the root beer or stir very slowly to avoid a geyser.

Q: Can I swap the ice cream or booze for something else? A: Sure, vanilla is best but coffee or caramel ice cream are tasty changes. Swap vanilla vodka for bourbon or a vanilla liqueur if you want a different profile, or leave booze out for a family treat.

Q: Can I make these ahead for a party? A: Not really, they’re best made right before serving since ice cream melts fast. You can pre-scoop ice cream into a tray and chill glasses and bottles so assembly is quick though.

Q: Any allergy or diet notes? A: Contains dairy and alcohol. For vegan or dairy free use plant based vanilla ice cream, and for non drinkers leave out the alcohol and follow the non alcoholic tip above.

Boozy Root Beer Float Recipe Substitutions and Variations

Vanilla ice cream: swap for chocolate or caramel ice cream for a richer twist, or use coconut milk vanilla ice cream to make it dairy free — keeps the creaminess without cow milk.
Root beer: swap for cream soda for a smoother, sweeter float, or use cola for a sharper, more familiar soda flavor; diet root beer works if you want less sugar.
Vanilla vodka: replace with 1 1/2 fl oz bourbon for warm caramel notes, or use 1 1/2 fl oz vanilla rum; for a non alcoholic version add 1 tbsp vanilla syrup or 1/2 tsp vanilla extract diluted in a little water.
Spiced rum (optional): swap with dark rum or cinnamon schnapps for extra spice, or just skip it if you want a lighter, less boozy float.

Pro Tips

1. Let the scoops firm up for 10 to 15 minutes in the freezer before you drop them in, and warm your ice cream scoop under hot water for a second then dry it quick so you get neat round balls that melt slower.

2. Pre chill the root beer, vodka and glass for a few hours if you can, it really helps keep the float colder longer and slows down the soggy dilution.

3. Little flavor hacks: a tiny pinch of flaky sea salt on top lifts the vanilla and caramel notes, or scrape a bit of real vanilla bean into the ice cream for a way better, less artificial taste.

4. For less foam and a cleaner pour try pouring the soda over the back of a spoon or along the glass wall in short bursts, and use a long spoon plus a chilled straw when serving so people can scoop and sip without it collapsing.

Boozy Root Beer Float Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

As a recipe developer, I created a Boozy Root Beer Float with a secret twist that keeps readers coming back for the full recipe.

Servings

servings

Calories

510

kcal

Equipment: 1. Tall milkshake or soda glass, chilled in the freezer
2. Freezer space to chill the glass (5 to 10 minutes)
3. Measuring jigger or 1.5 fl oz shot glass for the vodka (and rum)
4. Ice cream scoop or large spoon for two big scoops
5. Long spoon or bar spoon to nudge the ice cream
6. Small measuring cup or pourer to help pour the root beer slowly
7. Straw and dessert spoon for serving and scooping
8. Can of whipped cream (optional) and a cocktail pick or teaspoon for the cherry (optional)

Ingredients

2 large scoops vanilla ice cream about 1 cup
6 fl oz chilled root beer
1 1/2 fl oz vanilla vodka
1/2 fl oz spiced rum (optional)
whipped cream for topping (optional)
1 maraschino cherry (optional)

Directions

Pop a tall glass in the freezer for 5 to 10 minutes to chill it, this helps cut down on foam.
Measure and pour 1 1/2 fl oz vanilla vodka into the chilled glass, add 1/2 fl oz spiced rum if you want that extra warmth.
Scoop 2 large scoops vanilla ice cream (about 1 cup) and drop them gently into the glass, try not to mash them.

Tilt the glass and slowly pour 6 fl oz chilled root beer down the side, pour a little at first to let the foam settle then finish pouring, go slow or it will overflow.
If needed use a long spoon to nudge the ice cream so it floats nicely and the alcohol mixes a bit, but don't over stir or you'll lose the fizz.
Top with a swirl of whipped cream if you like, it's optional but tastes great.
Finish with a maraschino cherry on top if you want the classic look.
Serve right away with a straw and a spoon, enjoy responsibly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.