Root Beer Float Ice Cream Cake is a creamy vanilla & root beer ice cream cake with a root beer caramel swirl then topped with homemade whipped cream. 

Root Beer Float Ice Cream Cake
My kids love coming up with recipes for the blog. So when I asked them this week what do they want to make, my son, Aiden, and daughter, Jersey came up with the idea of Root Beer Float Ice Cream Cupcakes. This is the recipe we came up with but to make it easier and less of a mess we made it into a cake.

The fun twist I added to the recipe was the Root Beer Caramel. Holy yum! It is a rich, creamy caramel sauce with root beer extract. The recipe is easy, trust me and totally worth it. Not only did I completely surprise my kids with this new root beer caramel sauce, they just couldn’t believe I was able to make up something like that. So they were hugging me and telling me how proud they were. I wasn’t sure whether to be offended or happy. But I went with happy.

Root Beer Float Ice Cream Cake Twitter

While we love Root Beer Floats during the summer months because it is a great easy treat. This ice cream cake is just like a root beer float but on steroids. With root beer, Cool Whip, ice cream and then the Root Beer Caramel swirl; from now on you will want this “ice cream” float. So put away the glass and get out a bowl and serve this Root Beer Float Ice Cream Cake. It will be your new favorite summer treat.
Enjoy! XOXO San

How do you make Root Beer Float Ice Cream Cake?

Root Beer Caramel Sauce
Add all of the ingredients in a medium saucepan and heat over medium-low heat.

Let it cook, while constantly whisking it, for about 5-7 minutes, or until it starts to become thicker. Remove and turn off heat. Set on the counter to cool.

Root Beer Float Ice Cream Cake
Once it is cooled, start the cake. Line a 9×13 pan with parchment paper, set aside. If you need help getting the parchment paper to stick to the pan, spray the pan lightly with cooking spray.

In a large mixing bowl, combine 1/2 of the gallon of ice cream, 1 tablespoon root beer extract, 1/4 cup root beer, and Cool Whip; stir until combined. Then add in the remaining ice cream, stir until the two ice creams start to marble together, make sure not to completely stir them together, you want to see a slight swirl.

Add the ice cream to the prepared pan. Top immediately with 2/3 cup of the cooled Root Beer Caramel.

Using a knife, swirl the caramel into the cake.

Set in the freezer until set 2-3 hours.

When ready to serve, prepare whipped cream. Whisk together with an electric mixer or beater heavy cream and sugar. Beat until it starts to form soft peaks. Store in the refrigerator while you cut the cake.

Cut the cake into 12-square pieces and serve immediately topped with whipped cream.

Option: If you want, once you top with ice cream, pour about ¼ cup of root beer into the bowl, then serve, this adds the float element.

How do you serve and store an ice cream cake?

To store an ice cream cake, gently wrap it or store it in a box, keep it in the freezer.

Prior to serving, thaw the cake for about 30 minutes in the refrigerator or about 15 minutes on the counter.

This will ensure the cake is at just the right temperature and consistency.

Try these other delicious ice cream cake recipes! Chocolate Oreo Ice Cream CakeWaffle Cone Sundae Ice Cream Cake, and Rocky Road Brownie Ice Cream Cake.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Root Beer Float Ice Cream Cake pinterest image

 

Root Beer Float Ice Cream Cake

Prep: 30 minutes
Total: 3 hours 45 minutes
Servings: 12
Calories: 875 kcal
Root Beer Float Ice Cream Cake is a creamy vanilla & root beer ice cream cake with a root beer caramel swirl then topped with homemade whipped cream. 

Ingredients
 

Root Beer Caramel Sauce

  • 1 packed cup brown sugar
  • 1/2 cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract

Root Beer Float Ice Cream Cake

  • 1 gallon vanilla bean ice cream
  • 12 ounces Cool Whip
  • 1/2 teaspoon root beer extract
  • 1/2 cup root beer divided
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 8-12 ounces root beer optional for serving

Instructions
 

Root Beer Caramel Sauce

  • Add all of the ingredients in a medium sauce pan and heat over medium-low heat. 
  • Let it cook, while constantly whisking it, for about 5-7 minutes, or until it starts to become thicker. Remove and turn off heat. Set on the counter to cool.

Root Beer Float Ice Cream Cake

  • Once it is cooled, start the cake. Line a 9x13 pan with parchment paper, set aside. If you need help getting the parchment paper to stick to the pan, spray the pan lightly with cooking spray.
  • In a large mixing bowl, combine 1/2 of the gallon of ice cream, 1 tablespoon root beer extract, 1/4 cup root beer, and Cool Whip; stir until combined. Then add in the remaining ice cream, stir until the two ice creams start to marble together, make sure not to completely stir them together, you want to see a slight swirl.
  • Add the ice cream to the prepared pan. Top immediately with 2/3 cup of the cooled Root Beer Caramel.
  • Using a knife, swirl the caramel into the cake.
  • Set in the freezer until set 2-3 hours.
  • When ready to serve prepare whipping cream. Whisk together with an electric mixer or beater heavy cream and sugar. Beat until it starts to form soft peaks. Store in the refrigerator while you cut the cake.
  • Cut the cake into 12-square pieces and serve immediately topped with whipped cream.
  • Option: If you want, once you top with ice cream pour about ¼ cup of root beer into the bowl, then serve, this adds the float element.
  • If you want the round pieces use a biscuit cutter, like pictured. With a biscuit cutter you will get 8-9 pieces. With the left over ice cream just make a root beer float. If using the biscuit cutter you may need to let the cake reset by setting it in the freezer for an 1 hour if it starts to melt.

Notes

Caramel Sauce adapted from Food Network Total time includes time to freeze.
Calories: 875kcalCarbohydrates: 90gProtein: 12gFat: 52gSaturated Fat: 32gCholesterol: 197mgSodium: 292mgPotassium: 693mgFiber: 2gSugar: 78gVitamin A: 1965IUVitamin C: 2.1mgCalcium: 466mgIron: 0.3mg
Tried this recipe?Let us know what you think!

 

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