These two recipes combine two different textures for extra appeal. If you love an old-fashioned root beer float, you will adore this updated version made by layering icy root beer granita with scoops of creamy vanilla ice cream. Choose the best-quality root beer you can find, rather than the standard commercial brand. You won’t regret it.
Modern Root Beer Float
- 3 bottles (each 12 fl. oz./375 ml) good-quality root beer
- 1/3 cup (3 oz./90 g) sugar
- 4 scoops vanilla ice cream
1. In a saucepan, stir together the root beer and sugar. Place over medium-high heat and bring to a boil, whisking until the sugar dissolves, about 10 minutes. Pour the mixture into a shallow metal baking pan and let cool completely.
2. Place the pan in the freezer and freeze. After the first hour, whisk the mixture every 30 minutes, until semifirm, about 3 hours. Cover with plastic wrap and return to the freezer without stirring until frozen solid, at least 8 hours or up to 24 hours.
3. At least 1 hour before serving, place 4 glasses in the freezer. To serve, using a fork, scrape the surface of the granita into fine ice crystals. Scoop the granita into the frozen glasses, dividing it evenly. Top each serving with a scoop of ice cream and serve immediately. Serves 4.
For more than 60 recipes and ideas for scoops, shakes, slushes, sundaes, sandwiches and special-occasion treats, check out our cookbook Frozen Desserts.