Ingredients:

  • 2 large scoops Premium Vanilla Ice Cream (approx. 120 g)
  • 10–12 fl oz (300–350 ml) Premium Root Beer, well-chilled
  • 2 Tbsp (30 ml) Fresh Whipped Cream (optional)
  • 1 Maraschino Cherry

Instructions:

  1. Chill the Vessel: Place the serving glass in the freezer for at least 15 minutes prior to assembly. This helps maintain the ice cream’s structure and controls the effervescence of the soda.
  2. Ensure Ingredients are Cold: Confirm that the root beer is maximally chilled (straight from the back of the fridge, ideally).
  3. Start with the Soda Base (Optional but recommended): Pour approximately 2 fl oz (60 ml) of the chilled root beer into the bottom of the chilled glass. This aids in foam creation.
  4. Scoop the Ice Cream: Using a heavy-duty scoop, place both scoops of vanilla ice cream gently into the centre of the glass. Position them so they sit slightly higher than the rim.
  5. The Slow Pour: Very slowly and carefully, pour the remaining root beer down the side of the glass, aiming the stream toward the base of the ice cream. This crucial step prevents immediate, excessive fizzing.
  6. Control the Head: Stop pouring as the foam rises, allowing the fizz to settle for 10-15 seconds. Top up the soda until the glass is filled with a beautiful, thick head of creamy foam.
  7. Garnish and Serve: Top the foam with a dollop of whipped cream (if using) and place the maraschino cherry on top. Insert the long spoon and serve immediately while the foam is at its peak.