The nostalgia of an old-fashioned root beer float; it wasn’t very often that I had one growing up, but when I did you bet it was a memorable experience! The way the root beer makes the ice cream turn frothy and somewhat icy and the consistency of the two make for a perfectly creamy and refreshing dessert all in one glass. For Father’s Day this year we thought we would take the traditional root beer float and kick it up a notch to make it even more decadent and memorable. I think we accomplished what we set out to do with this cinnamon salted caramel root beer float. It is seriously everything!! Let’s just start with the salted caramel rim…I mean really, I would just be happy with that. Then add in some cinnamon ice cream, old-fashioned root beer and perhaps a drizzle more of the salted caramel on top. Heck ya! I will tell you that Dad was happy and nobody else was complaining either!
- 1 C sugar
- ¼ C cold water
- ½ C heavy cream
- 2 Tbsp unsalted butter
- ¼ Tbsp kosher salt
- 4 scoops cinnamon ice cream
- 1 bottle root beer
- kosher salt
- For the salted caramel sauce:
- In a medium saucepan over medium heat, combine sugar and water and stir to combine. Without stirring, cook until the sugar turns an amber hue, approx 12 minutes.
- While the sugar and water are cooking, warm cream in a small saucepan, do not boil. When the caramel is ready slowly whisk in the cream until the mixture is smooth, about 2 minutes. Remove from heat, whisk in butter and salt to taste.
- For the root beer float:
- Using 2 drinking glasses (or mason jars) dip rim in salted caramel and sprinkle with kosher salt so it sticks to the caramel. Turn glass over in the sink to remove any salt from the inside of the glass. Add 2 scoops of ice cream into each glass and add root beer. Drizzle additional caramel sauce over the top.