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Root Beer Float

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2 cups per serving root beer
1/2 cup per serving premium ice cream

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Root Beer Float

  • Medium

About This Recipe

With the Fourth of July approaching, I always think about the menu we had when I was small. Every year, my dad would grill steaks and my mom would make her infamous potato salad, which she would serve with a fruit salad, potato chips, baked beans, and brownies.

Root beer floats were always part of that celebration.

It seems kind of silly to give you a recipe for a root beer float, which is just a combination of root beer and ice cream. But I think the type of ice cream you use in this recipe is important. Don’t try to use frozen yogurt, and for heavens’ sake, avoid low fat products. Use the best ice cream you can find. And for root beer, I prefer A&W; it’s the brand I think tastes best.

Enjoy this easy recipe on a warm summer day.



This dessert/drink is always better if you chill the glasses. And you should use big beer mugs for this recipe.


Put a scoop (about 1/2 cup) of ice cream into each chilled glass.


Slowly pour root beer into the glass, stopping occasionally to let the foam subside.


When the glasses are full, serve with an iced tea spoon.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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