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Root Beer Float Ice Cream

A creamy and nostalgic Root Beer Float Ice Cream recipe, inspired by fond memories and adapted from a French Vanilla base, enriched with the distinctive flavors of root beer and vanilla extract.

  • Total Time: Depends on ice cream maker and freezing time
  • Yield: Approximately 1 quart 1x


Units Scale

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract
1 tablespoon root beer extract


Begin by whisking the 2 large eggs in a mixing bowl until they become light and fluffy, which should take approximately 1 to 2 minutes.
Gradually add the 3/4 cup of sugar, a little at a time, continuing to whisk until the mixture is fully blended and has a smooth texture. This step should take around 1 minute.
Pour in the 2 cups of heavy whipping cream, followed by the 1 cup of whole milk, into the egg and sugar mixture.
Add the 2 teaspoons of vanilla extract and the 1 tablespoon of root beer extract to the bowl.
Whisk all the ingredients together until everything is well combined and the mixture is uniform.
Transfer the ice cream base into an ice cream maker.
Freeze the mixture according to the ice cream maker manufacturer’s instructions until it reaches the desired consistency of ice cream.


Ensure that the eggs you are using are fresh to avoid any food safety issues.
Root beer extract can be adjusted to taste for a stronger or subtler root beer flavor.
The ice cream will have the best texture if eaten within a few days of making it.

  • Author: 9
  • Prep Time: 10 minutes
  • Cook Time: Varies on ice cream maker
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Halal


  • Serving Size: 1/2 cup
  • Calories: Approx 250 kcal
  • Sugar: 18g
  • Sodium: 45mg
  • Fat: 17g
  • Saturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 85mg

Keywords: Root Beer Float, Ice Cream, Homemade Ice Cream, Root Beer Extract, Frozen Dessert, ,