Gourmet Root Beer Float Recipes

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

Steps:

• Version 1: Pour stout into a British pint glass and scoop coffee ice cream on top. Garnish with a dusting of cocoa powder.
• Version 2: Pour raspberry beer into a pint glass; top with vanilla ice cream.
• Add a straw to each float and serve with spoons alongside.

Steps:

• Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.
• Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
• Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.

Steps:

• Preheat oven to 325*F
• Prepare cupcake pans with paper liners.
• In a bowl mix cake mix, flour, sugar and salt.
• Slowly add root beer and blend.
• Add vegetable oil and root beer extract and blend well.
• Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
• Scoop batter into cupcake liners, filling them 3/4 full.
• Bake for 16 - 18 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes in the pan and then move to a cooling rack.
• Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
• Place whipped cream into a piping bag with a metal tip.
• Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
• Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
• To make frosting, beat butter until silky smooth.
• Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
• Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
• If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
• Pipe onto cupcakes and top with a root beer barrel candy.

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!