Rating: 5 stars 4.7
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!


Read the full recipe after the video.

Recipe Summary

10 mins
3 hrs
3 hrs 10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.

  • Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.

  • Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.

  • Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.

Chef's Notes:

Try to avoid mass-produced root beer and use an old-fashioned kind.

For a boozy variation, add a couple ounces of bourbon or vodka.

Nutrition Facts

256 calories; protein 0.5g; carbohydrates 46.7g; fat 8.3g; cholesterol 30.6mg; sodium 64.9mg. Full Nutrition