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See 5 recipes Download free cookbookRoot Beer Float Milkshake
Root Beer Milkshake
A quick root beer reduction gives this extra-thick vanilla milkshake a concentrated soda-fountain flavor without thinning the blend. Whipped cream, a small splash of root beer, and a cherry finish each frosty glass.
Prep Time:25 minCook Time:15 minTotal Time:40 minServings:4Difficulty:Easy
This milkshake keeps the familiar root beer-and-vanilla flavor of a float but turns it into a thick, fully blended dessert. Reducing most of the soda concentrates its wintergreen, vanilla, and spice notes while removing enough water to protect the shake’s body.
The root beer reduction needs to be completely cold before it reaches the blender. Spread it in a shallow bowl and chill it over an ice bath so the recipe stays practical and the ice cream remains firmly frozen.
Blend only until the mixture moves smoothly around the blades. A short blend preserves the spoonable texture, while a tablespoon or two of cold milk can loosen it if your ice cream is especially firm.
A final spoonful of fresh root beer over the whipped cream brings back a little soda-fountain fizz. Serve the shakes immediately with wide straws and long spoons so every glass stays cold and thick.
Nutrition (per serving)
Calories:560 kcal
Protein:9 g
Carbs:83 g
Fat:22 g
Directions
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1
Pour 1 3/4 cups root beer into a wide saucepan and bring it to a gentle simmer over medium heat.
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2
Simmer for 12 to 15 minutes, stirring occasionally, until reduced to 1/2 cup; watch closely near the end so the syrup does not boil over.
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3
Transfer the reduction to a shallow heatproof bowl and set it over a larger bowl of ice water for about 10 minutes, stirring until completely cold.
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4
Place four tall milkshake glasses in the freezer while the root beer reduction cools.
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5
Add the vanilla ice cream, cold reduction, milk, vanilla, and salt to a blender.
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6
Blend on low, then medium, for 20 to 30 seconds, just until thick and smooth; add 1 tablespoon more milk only if the mixture will not circulate.
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7
Divide the milkshake among the chilled glasses and top each one with whipped cream.
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8
Drizzle the reserved root beer over the whipped cream, add a cherry, and serve immediately with a wide straw and long spoon.
Ingredients
- Cold Root Beer, Divided:2 cups
- Vanilla Ice Cream:5 cups
- Cold Whole Milk:1/2 cup
- Pure Vanilla Extract:1 teaspoon
- Fine Salt:1 pinch
- Whipped Cream:1 cup
- Maraschino Cherries, Drained:4
Tips & Notes
- Use a wide saucepan so the root beer reduces quickly and evenly without requiring a hard boil.
- The reduction can be chilled up to three days ahead in a covered container.
- For the thickest shake, scoop the ice cream onto a tray and freeze the scoops for 15 minutes before blending.
