Vanilla Chocolate Chip Root Beer Floats Recipes

ROOT BEER FLOAT

Steps:

• Use a tall glass, preferably a float glass or a beer stein. Freeze your glasses prior to use for an extra frosty experience.
• Add the ice cream to the glass and pour the root beer in slowly at an angle to reduce fizz and risk of overflow.
• Top with whipped cream and a cherry.

VANILLA CHOCOLATE CHIP ROOT BEER FLOAT

Steps:

• 1. Fill four glasses with scoops of ice cream. Pour the root beer over the ice cream. Top with whipped cream and shaved chocolate. Serve with straws and long spoons.

ROOT BEER FLOAT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes.

VANILLA CHOCOLATE CHIP ROOT BEER FLOATS

Steps:

• Fill four glasses with scoops of ice cream.
• Pour the root beer over the ice cream.
• Top with whipped cream and shaved chocolate. Serve with straws and long spoons.

ROOT BEER FLOAT

Steps:

• In a double boiler, melt the chocolate chips. Dip the tips of the pretzel rods in the chocolate and place upright in a glass in the freezer for 1 hour. Set the remaining melted chocolate aside.
• Combine the vanilla extract and whipped topping. For each float, place 2 scoops of ice cream into tall float glass. Add 6 ounces root beer and 6 ounces cream soda to each glass. Top with the vanilla-flavored whipped topping. Remove pretzel rods from freezer and place in Root Beer Float. Garnish with extra drizzle of melted chocolate and serve immediately.

ROOT BEER FLOATS WITH HOMEMADE VANILLA ICE CREAM

Steps:

• For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved.
• Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions.
• For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons.