How to Make Homemade Ice Cream Floats with Clementine's

An ice cream float is easy to make at home: add one or two scoops of firm, slightly softened ice cream to a tall glass, pour a cold fizzy drink like root beer or red or blue cream soda over the top, and serve right away while it turns creamy and foamy. Whether you want a quick dessert, a classic root beer float, new flavor combinations, or an easy party treat, floats deliver that nostalgic dessert-and-drink combo with very little effort. Root beer and vanilla may be the classic pairing, but with bold, small-batch flavors from Clementine’s, an ice cream float becomes a chance to play with sweet, salty, fruity, creamy and even boozy combinations. We’ll supply the ice cream—you just have to do everything else!

The ice cream float has been around for more than a century. The root beer float is commonly credited to Colorado soda-shop owner Frank J. Wisner, who reportedly created the drink in 1893 by adding vanilla ice cream to root beer. Since then, floats have expanded far beyond the traditional version, with everything from cola and cream soda to fruit sodas, sparkling wine and other bubbly mixers making their way into the glass.

Below, you’ll find the basics of an ice cream float, the ingredients and equipment you need, step-by-step recipes for classic floats, flavor variations (including non-dairy and boozy options), topping ideas, party tips, and troubleshooting. We’ll start with two classics: root beer floats and cream soda floats. For the original, you can’t go wrong with a scoop of Clementine’s Madagascar Vanilla over an ice-cold root beer—a timeless pairing and a nod to the very first ice cream float. For cream soda, try Clementine’s Gooey Butter Cake ice cream,, where rich, buttery cake flavor meets sweet vanilla fizz for an extra-indulgent twist. Once you’ve mastered these easy combinations, you can start experimenting with even more unexpected Clementine’s flavors and mixers.

First, let's cover the difference between an ice cream float and an ice cream soda. An ice cream float is typically made by pouring soda over scoops of ice cream, creating a creamy, fizzy drink as the two melt together. An ice cream soda usually starts with flavored syrup, soda water and cream or milk, then gets topped with ice cream, making it a bit more layered and soda-shop style.

Making an ice cream float is easy, but a few small tricks can make a big difference in the final texture and fizz.

1. Chill your glass and ingredients. Start with a cold glass, cold soda and well-chilled ice cream. Keeping everything cold helps the ice cream melt more slowly and keeps the soda fizzy longer.

2. Pour in half the soda first. Fill the glass about halfway with soda before adding the ice cream. Starting with some liquid in the glass helps prevent the soda from foaming up too aggressively when the ice cream goes in and makes it easier to control the final pour.

3. Add the ice cream. Gently place one or two scoops of ice cream into the glass. Leave a little room at the top for the foam that will form.

4. Top with more soda. Slowly pour in the remaining soda, stopping as the foam rises. Add a little at a time until the glass is full.

5. Finish with toppings. Add whipped cream, cherries, syrups, nuts, sprinkles or any other garnish that complements your flavor combination.

6. Serve immediately. Ice cream floats are at their best right away, while the soda is still bubbly and the ice cream is just beginning to melt into that creamy, frothy layer.

When you want an ice cream float without any extra fuss, this quick version is easy to make at home with just two ingredients: Clementine’s Italian Butter Cookie ice cream and your favorite cola. Total time: about 5 minutes—it takes only a moment to scoop and pour. The buttery, cookie-like flavor adds a rich twist to cola's familiar caramel notes.

Ingredients for 1 Serving

• 2 scoops Clementine’s Italian Butter Cookie ice cream

• 1 cup cold cola

One-Minute Assembly

Instructions

1. Grab a chilled 12- to 16-ounce glass.

2. Pour about half of the cola into the glass.

3. Add two scoops of Italian Butter Cookie ice cream.

4. Slowly top with the remaining cola.

5. Serve right away with a long spoon and straw.

A tall soda glass, pint glass or milkshake glass works best because it gives the foam plenty of room to rise without spilling over.

A root beer float is a classic for a reason. Use your favorite root beer here—different brands can taste surprisingly different, with some leaning creamy and vanilla-forward while others have stronger spice, caramel or herbal notes. Pair it with Clementine’s Madagascar Vanilla for a simple, nostalgic float that lets both flavors shine.

Ingredients for 2 Servings

• 2 cups cold root beer

• 4 scoops Clementine’s Madagascar Vanilla ice cream

• Whipped cream, for topping

• 2 maraschino cherries, for garnish

How to Make a Root Beer Float

1. Chill two tall glasses before assembling your floats for the best fizz and slowest melting.

2. Tilt each glass at a 45-degree angle and pour about 1/2 cup of chilled root beer down the inside edge. Starting with the soda helps keep the foaming under control once the ice cream is added.

3. Gently add scoops of Madagascar Vanilla ice cream, using two smaller, denser scoops in each glass to reduce splashing and keep the float better balanced.

4. Slowly pour the remaining root beer around the ice cream, pausing as needed when the foam rises.

5. Top with whipped cream and a cherry for that classic soda-fountain finish.

6. Serve immediately with a straw and long spoon while the root beer is still fizzy and the ice cream is just beginning to melt.

A cream soda float combines fizzy cream soda with scoops of ice cream for a rich, frothy dessert drink. Cream soda already has smooth vanilla and caramel-like notes, which makes it a perfect match for Clementine’s Gooey Butter Cake ice cream—the buttery, cake-like richness turns a simple float into something extra indulgent.

Ingredients for 1 Serving

• 1 cup cold cream soda

• 2 scoops Clementine’s Gooey Butter Cake ice cream

• Whipped cream, optional

• Caramel sauce, optional

• Maraschino cherry, optional

How to Make a Cream Soda Float

1. Chill a tall glass before assembling.

2. Pour about half of the cream soda into the glass.

3. Gently add two scoops of Clementine’s Gooey Butter Cake ice cream.

4. Slowly pour in the remaining cream soda, stopping as needed to let the foam settle.

5. Finish with whipped cream, a drizzle of caramel sauce and a cherry if desired.

6. Serve immediately while the soda is still bubbly and the ice cream is creamy.

For an even more dessert-forward float, lean into the flavors already in the glass with a little vanilla syrup or caramel drizzle. Both complement the sweet cream soda and buttery Gooey Butter Cake without overpowering either one.

Once you have the basic float method down, it’s easy to switch up the flavors. For a bright citrus float, try lemon-lime soda such as Sprite or sparkling water with a splash of fruit syrup such as raspberry, strawberry, blood orange, passion fruit or cherry. You can also swap in lemonade, orange soda or grapefruit soda for an even more refreshing, fruit-forward version.

For a non-dairy float, use your favorite non-dairy ice cream made with oat, coconut, almond or cashew milk. Fruity sorbets are another great option, especially with citrus sodas, ginger ale or sparkling water for a lighter, extra-fizzy float. Herbal ice cream floats made with natural ingredients and sweeteners can be a lighter alternative, and citrus add-ins can provide vitamin C while keeping the drink cool and yummy on hot summer days.

For adults 21 and over, floats can also take a boozy turn. Try adding bourbon to a root beer or cola float, pairing sparkling wine with a fruity sorbet, or blending ice cream with a splash of liqueur for a grown-up milkshake-style treat. Clementine’s boozy flavors also make it easy to build more adventurous combinations, from Maple Bourbon with Salted Candied Pecans to Pink Rose Sorbet and Manhattan.

The fun is in mixing and matching—swap the soda, change the ice cream, add a syrup or garnish, and you have an entirely new float.

An ice cream float is even more fun when everyone can customize their own. Set up a simple topping bar and let guests mix, match and pile on their favorites for a fun experience with family or company.

Try offering:

• Whipped cream

• Maraschino or Amarena cherries

• Chocolate and caramel sauce

• Sprinkles

• Crushed cookies

• Mini chocolate chips

• Toasted or candied nuts

• Fresh berries

• Shaved chocolate

• Flaky sea salt

• Fruit syrups

• Crushed candy or toffee pieces

For an extra-special presentation, decorate the rims of your glasses before assembling the floats so the finished drinks look pretty. Dip the rim lightly in caramel sauce, chocolate sauce or simple syrup, then press it into sprinkles, crushed cookies, chopped nuts or sanding sugar. Chill the decorated glasses for a few minutes so the coating can set.

Serve each float with both a sturdy straw and a long-handled spoon so guests can sip the fizzy mixture and scoop up the melting ice cream and toppings. Soda-fountain spoons or iced-tea spoons work especially well because they can reach all the way to the bottom of a tall glass.

Host a build-your-own float station at home for a group with a simple setup guests can use easily while having so much fun.

• Outline the station setup with labeled areas for ice cream, soda, syrups, and toppings so guests can explore different combinations at each stop.

• Provide a basic shopping list template based on your guest count, including cups, straws, spoons, napkins, and a few flavor options.

• Suggest portion sizes per guest, such as 1 to 2 scoops of ice cream and one can or bottle of soda per float.

• Recommend separate kid-friendly and adult stations so everyone can find a combination they love.

Serve the floats at the end of the party or at the end of a long summer day.