The Simple Extra Step That Makes Better Root Beer Floats Every Time - Tasting Table

Chilling ingredients improves root beer float texture and flavor. Freezing the glass ahead of time helps, but refreezing after adding ice cream firms the ice cream before it meets the root beer. Placing the filled glass back in the freezer for about 10 to 15 minutes creates a thicker, more shake-like consistency. This approach is useful when making multiple floats, as long as freezer space is available. Pouring chilled root beer into the chilled mug at an angle and slowly helps prevent excessive foam. Pausing between pours allows foam to dissipate until the glass is filled. Ice cream and soda ratios remain a matter of personal preference.

"While getting your root beer float ingredients extra cold is an important step, there's even more you can do to make your dessert especially delightful. When it comes to the root beer, your pouring technique is key. The "Problem Solved" show explains that you should take your chilled soda and pour it into the chilled mug of ice cream at an angle, doing so slowly, to avoid the float getting overly foamy. Rest in between pours to let the foam dissipate until your glass is complete."

"With that said, there's one small step you might be overlooking that can take your root beer float to the next level of creamy, dreamy goodness. A YouTube video from the "Problem Solved" show explains that the secret to a perfect root beer float is keeping all the ingredients properly chilled during the assembly process. While chilling your glass ahead of time will make your root beer float taste even better, this trick takes it one step further."

"After retrieving your glass from the freezer, fill it with your preferred amount of ice cream and then place it right back into the freezer for about 10 to 15 minutes. Doing so helps to firm up the texture of your ice cream before it comes into contact with the root beer, giving the float a thicker and more shake-like texture. Prepping your root beer floats ahead of time is especially useful if you're making more than one."

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