RECIPE #221, DAY #286
ORIGINAL RECIPE: “Root Beer Floats” from Rachel Ray’s 30 Minute Meals 2*
TIMING: 5 minutes, max
DIFFICULTY: Easy enough
TOOLS: An ice cream scoop, but even that is not necessary
COOK TYPE: None
HEALTH: I’m pretty sure I don’t have to tell you a root beer float is not a health food. If you make good choices about your ice cream and root beer, it would be a sugary treat but not terrible.
EXPERIENCE: I basically made Rachel Ray’s Sloppy Joes and potato salad because they were part of a 30 Minute Meal with root beer floats. Although I very rarely indulge in them, root beer floats are one of my favorite desserts. It probably goes back to the days of childhood when my family would frequent Brown’s Diner for coney dogs, curly cheese fries, and a root beer, or, on special occasions, a root beer float. All Michiganders love a coney dog with root beer, and I am no exception.
This hardly counts as a recipe, but it is helpful for me to include everything so that I remember that it is an option… a delicious one.
NOTES: Rachel Ray says that you should “float” your ice cream on the lip of the mug and let the participant plop it down into the root beer after they are served. I agree that filling your mug with ice cream first creates a less-root-beer-y, super-foamy (and delicious) mess. I suppose adding ice cream after is ideal, but only if you leave enough head room for the inevitable foam.
It is imperative that you buy awesome (caffeine-free) root beer, and a premium vanilla ice cream. If you’re not a purist, you could also try using other ice creams, like caramel or chocolate, or use cream soda, cherry soda, lemon-lime soda, or cola instead.
- Pour 4 cans root beer into 4 frosty, super-sized mugs. Add 2-3 scoops vanilla ice cream to each mug and serve immediately.
Enjoy there just about any time, anywhere, especially with throw-back, diner food and in the summertime.
*Recipe has been changed from the original.