Stout & Root Beer Float with Wattleseed Ice Cream

The first ice cream floats were served at soda fountains inside pharmacies as far back as the 1920s. It is no surprise that ice cream and penny candy were peddled in a place that also doled out tonics, salves, prescriptions and elixirs to improve wellbeing. The soda fountain treats in their tall, solid glasses must have given the takers, perched atop their stools, some cheer when the rising foam and bubbles from a tasty ice cream submerged in soda burst lightly in their mouths. Could they dare consider this medicine?

This summer, I have been experimenting with our Exotic Ice Cream parfums and their perfect liquid mates. One of the best is this Stout & Root Beer float. Stouts often have chocolate notes, which match well with the hazelnut and coffee flavors of the Aboriginal wattleseed. After some sipping, I found an extra splash of root beer was needed to add a touch of sweet against the stout’s bitterness.

 A little tip… if you like an extra foamy float, put the ice cream in your glass first and pour the liquid over top. If not, drop the ice cream in at the end. Try both ways… you will see a big difference!

I like these floats in mini glasses served alongside dessert or as a surprise on a sweets buffet with long silver spoons for guests to sip and roam at a standing party.

Root Beer & Stout Float with Wattleseed Ice Cream

Stout ( I like Guinness)
Root Beer (I like Virgil’s)
Wattleseed Ice Cream

Fill the glass 1/3 of the way with ice cream, 1/3 with root beer and 1/2 with beer.