Recipe By Chef John
Published Jun 16th
Prep 10m Cook - Additional 3h Ready In 3h 10m
Servings 2 servings Calories 256.4

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!

Recipe Ingredients

  • 1 (16 ounce) bottle root beer
  • 3 tablespoons cold heavy cream
  • ¼ teaspoon vanilla extract
  • 1 ½ cups root beer, cold

Cooking Directions

  1. 1 Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
  2. 2 Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
  3. 3 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.
  4. 4 Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.

Nutrition Facts

  • Calories 256.4
  • Carbohydrate 46.7 g
  • Cholesterol 30.6 mg
  • Fat 8.3 g
  • Protein 0.5 g
  • Saturated Fat 5.1 g
  • Sodium 64.9 mg
  • Sugar 46.1 g

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.


  1. Delicious! Made no changes. May try orange or cream soda next time.
  2. Root beer + cream is such a great combo! So easy to make at home and very good for entertaining guests!
  3. Nice refreshing summer treat
  4. I follow a low carb diet and I already do this with diet root beer and it’s great with diet orange soda too. A creamsicle. I didn’t add the vanilla but will now. It’s so good!!!

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