Step by step

Method

4 steps

1. 1

   Chill tall glasses in the freezer 5–10 minutes if you can — a cold glass keeps the foam from collapsing the second you pour.

2. 2

   Set a well-packed scoop of vanilla ice cream (about ½ cup / 70–80 g) in each glass, or rest it on the rim soda-fountain style so it hangs over the edge.

3. 3

   Slowly pour ¾–1 cup well-chilled root beer down the side of the glass until it's about three-quarters full and foamy. Go slow — it rises fast. Set the glass on a plate to catch any overflow.

4. 4

   Top with whipped cream or a cherry if you like. Serve right away with a straw and a long spoon, before the scoop melts into the soda. You want a foamy, cold root beer float with a melting vanilla scoop — not a flat soda with ice cream soup at the bottom or a glass that overflowed onto the counter.