Pin This nostalgic root beer float ice cream sandwich recipe transforms the classic soda shop experience into a handheld frozen treat. The combination of rich chocolate cookies with creamy root beer-flavored ice cream creates a dessert that brings back memories of summer afternoons at the soda fountain, but in a fun, portable format that both kids and adults will love.
I created these treats for my nephew's birthday party last summer, and they were such a hit that the adults were sneaking seconds from the freezer long after the kids had gone to bed. The nostalgic root beer flavor paired with chocolate cookies brings back childhood memories while creating new ones.
Ingredients
- For the Chocolate Cookies: All purpose flour forms the structure of our cookies without making them tough
- For the Chocolate Cookies: Unsweetened cocoa powder provides rich chocolate flavor without excessive sweetness
- For the Chocolate Cookies: Baking soda gives just enough lift while keeping cookies flat enough for sandwiches
- For the Chocolate Cookies: Salt enhances the chocolate flavor and balances sweetness
- For the Chocolate Cookies: Unsalted butter at room temperature creates a tender crumb and rich flavor
- For the Chocolate Cookies: Granulated sugar sweetens and helps create the perfect crisp exterior
- For the Chocolate Cookies: Large egg binds the ingredients and adds moisture
- For the Chocolate Cookies: Vanilla extract complements the chocolate and enhances overall flavor
- For the Root Beer Ice Cream: Heavy cream creates a luxuriously smooth ice cream base
- For the Root Beer Ice Cream: Whole milk adds creaminess while balancing the fat content
- For the Root Beer Ice Cream: Granulated sugar sweetens and improves texture by lowering freezing point
- For the Root Beer Ice Cream: Salt enhances the root beer flavor and balances sweetness
- For the Root Beer Ice Cream: Root beer extract provides that classic soda fountain flavor
- For the Root Beer Ice Cream: Vanilla extract rounds out the flavor profile and adds depth
Instructions
- Prepare the Chocolate Cookies:
- First whisk together your dry ingredients flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents and prevents lumps in your finished cookies. The cocoa powder should be sifted if it has any clumps to ensure a smooth dough.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until the mixture becomes noticeably lighter in color and fluffy in texture, about 3 minutes with an electric mixer. This step incorporates air into the dough and creates the foundation for the perfect cookie texture.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until fully incorporated and the mixture looks smooth and glossy. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to your butter mixture, mixing on low speed just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies, so stop as soon as no dry flour is visible.
- Shape and Bake:
- Portion the dough into 16 equal balls, placing them well spaced on parchment-lined baking sheets. Gently flatten each ball with your palm or the bottom of a glass to about half-inch thickness. Bake in your preheated oven until the edges are set but the centers still look slightly soft, about 10 to 12 minutes.
- Cool Completely:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking while still warm and ensures they'll be sturdy enough to hold ice cream.
- Make the Root Beer Ice Cream:
- Whisk together all ice cream ingredients until the sugar completely dissolves. The mixture should feel smooth between your fingers with no graininess. For extra root beer flavor, taste and adjust the extract as needed.
- Churn the Ice Cream:
- Pour the mixture into your ice cream maker and churn according to manufacturer instructions, usually about 20 to 25 minutes. The ice cream is ready when it reaches soft-serve consistency. Transfer to a freezer safe container and freeze until firm enough to scoop, at least 2 hours.
- Assemble the Sandwiches:
- Working quickly to prevent melting, place a generous scoop of root beer ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press until the ice cream reaches the edges. If the ice cream is too hard to scoop, let it soften at room temperature for 5 to 10 minutes.
Pin Root beer extract is the magical ingredient that makes these sandwiches special. I discovered it years ago when trying to recreate my grandmother's famous root beer cake, and now I keep it on hand for whenever nostalgia strikes. There's something about that distinctive sassafras flavor that transports you straight back to childhood.
Storage and Make-Ahead Tips
These ice cream sandwiches are perfect for making ahead of time. After assembly, wrap each sandwich individually in parchment paper, then place in a freezer safe container or zip top bag. They will keep well for up to two weeks without developing freezer burn or ice crystals if properly stored.
For the best texture, remove the sandwiches from the freezer about 5 minutes before serving. This brief thawing time allows the ice cream to soften slightly while the cookies remain firm, creating the perfect bite experience.
If you're making these for a party, you can prepare all components days in advance. Make and freeze the cookies up to a week ahead, and churn the ice cream 2 to 3 days before assembly.
Flavor Variations
While the classic root beer float combination is nostalgic perfection, this recipe is wonderfully adaptable to other soda float inspirations:
- Orange Creamsicle Float: Use orange extract instead of root beer and add 1 tablespoon of orange zest to the ice cream base
- Cherry Cola Float: Substitute cherry extract for root beer and add 1/4 cup of finely chopped maraschino cherries to the ice cream
- Cream Soda Float: Use vanilla bean paste instead of root beer extract for a rich vanilla flavor
You can also experiment with different cookie bases. A vanilla cookie pairs beautifully with root beer ice cream for an inverted color scheme, or try graham cracker cookies for a different textural experience.
Serving Suggestions
These ice cream sandwiches are delightful on their own, but you can elevate them for special occasions:
- Serve alongside small glasses of cold root beer for a deconstructed float experience
- Roll the edges in mini chocolate chips, chopped nuts, or colorful sprinkles before freezing
- Drizzle with warm chocolate sauce just before serving for an extra indulgent treat
For a summer party, create an ice cream sandwich bar with various cookies, ice cream flavors, and toppings so guests can build their own custom creations.
Pin The History of Soda Floats
The ice cream float has a storied history in American culture, dating back to 1874 when Robert McCay Green allegedly ran out of ice for cold drinks at a Philadelphia celebration and improvised by using ice cream instead. The root beer float specifically became known as a "Black Cow" when it was created in Colorado in 1893.
These sandwiches pay homage to that tradition while creating something new and convenient. The combination of carbonated soda flavor and creamy ice cream has endured for over a century because the contrast between the sharp soda notes and smooth dairy creates a flavor experience greater than the sum of its parts.
By incorporating root beer extract directly into the ice cream, we capture that magical flavor combination in a form that's easier to serve and enjoy at gatherings or as a special treat at home.
These nostalgic root beer float ice cream sandwiches offer a delightful blend of classic flavors and modern convenience. They are perfect for any occasion, bringing a touch of homemade joy and a taste of summer any time of year.
Recipe Questions
- → How do I make the ice cream creamy?
Churn the ice cream base until soft-serve consistency, then freeze for at least two hours for the best, creamy texture.
- → Can I use store-bought cookies?
Yes, store-bought chocolate cookies can be used for convenience. Pick sturdy, soft cookies for best results.
- → What can I substitute for root beer extract?
Cola extract or a small amount of concentrated root beer syrup can substitute, but the classic flavor is best with root beer extract.
- → Can these sandwiches be made ahead?
Yes, wrap assembled sandwiches in parchment and freeze. They keep well for up to one week.
- → How do I prevent the cookies from getting too hard when frozen?
Bake cookies until just set; avoid overbaking. Slightly underbaked cookies stay softer when frozen with ice cream.