Vodka Root Beer Floats with Coconut Ice Cream

{In a deep, sexy baritone}

Hey, you.

Yeah, you.

Why don’t you come over here and enjoy a vodka root beer float with me? Sit down, get to know me, ya know?

I know, you’re asking, “why the introduction?” And probably “how do you have such a sexy voice?”

To answer the latter first, born with it.

Responding to the former, well, my name is John. And John doesn’t usually write the minimalist baker posts. In fact, this is my first one.

Usually you get to experience the literary expertise of Dana.

Perhaps regretfully, today’s post will force-feed you my tone of voice. Or you can just skip to the bottom to read the recipe. That’s what I’d do.

We like dessert, but we try not to overindulge. What’s that mean? It means when we do dessert, we do it right.

We rarely drink soda, we stopped eating ice cream often, and it’s a special treat to make a cocktail. Solution? MIX ALL OF THEM.

Introducing: Vodka Root Beer Floats!

Since we didn’t want to produce something disgusting, we knew testing would be required.

And test we did. After hours of painstaking labor, we found a flavor combination that was pleasing for any palette.

Translation: We mixed liquor with root beer! Hooray for testing!

Our conclusive results returned the following:

1) Kahlua – Good, sweet, but fearful it would over power the ice cream flavor.

2) Spiced rum – Extremely good as just a sitting drink, but again, would distract from the sweetness of the ice cream.

3) White rum – Bad idea. Flat out, bad idea.

4) Vodka – BINGO! A subtle, tasty liquor that waltzed with the root beer on my tongue.

Next, we had to locate our ice cream.

Thankfully, earlier this week we made dairy-free cinnamon toast ice cream. Haven’t made it yet? It’s worth it. Get the ingredients, find a friend, and make an afternoon out of it.

These were good. Although they were root beer floats, they were also a cocktail.

Dana delights in anything sweet. She devoured this. The spoon didn’t leave her hand until it finished scraping the bottom of the glass.

I, on the other hand, had the determination to consume the entire drink through my straw. I do the same thing with strawberry milkshakes. The only reward I find is a sore mouth and a two hour eating event. I think it is a pride thing. Regardless, I survived. For you. You’re welcome.

In conclusion: Try our delicious, sweet, cocktail root beer floats. We are fans. Big fans.

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4.75 from 4 votes

Vodka Root Beer Floats with Coconut Ice Cream

Vodka root beer float made with dairy-free cinnamon coconut ice cream. Deliciously vegan!

Author: Minimalist Baker

Prep Time 5 minutes

Total Time 5 minutes

Servings: 2 (floats)

Category: Beverage, Dessert

Cuisine: Vegan

Freezer Friendly No

Does it keep? Best when fresh.

Ingredients

US Customary - Metric

• 2 cans Hansens Root Beer (or other natural soda)
• 4 Tbsp quality vodka (Kahlua and dark rum also worked nicely // 2 oz equals 4 Tbsp)
• 4 scoops cinnamon toast ice cream

Instructions

1. Split a can of soda between two large glasses and then add a shot of vodka to each.
2. Carefully drop two scoops of dairy-free ice cream into each glass (we used our cinnamon toast coconut ice cream), and then top off with remaining can of root beer.
3. Slurp, scoop, and enjoy.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 floats)

• Calories: 380
• Fat: 8g
• Saturated fat: 5g
• Carbohydrates: 60g
• Fiber: 0.5g
• Sugar: 15g
• Protein: 2.5g