Deep Fried Root Beer Floats


This Deep-Fried Root Beer Float is a wild, indulgent twist on the classic soda-shop treat. Imagine crispy, golden-brown dough wrapped around a frozen root beer float filling—complete with creamy ice cream and fizzy root beer flavor—that melts into a gooey, sweet center when fried. It’s an over-the-top dessert experience that’s perfect for adventurous eaters, foodies, and anyone who loves to try something outrageously fun. Let’s get frying!

Ingredients You’ll Need:

For the Filling:

  • 2 cups vanilla ice cream , softened slightly
  • 1/4 cup root beer concentrate (or root beer syrup)
  • 1 teaspoon vanilla extract

For the Coating:

  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 cup granulated sugar , plus extra for rolling
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg , beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

For Frying:

  • Vegetable oil , for deep frying

For Serving:

  • Root beer syrup or chocolate sauce, for drizzling
  • Whipped cream , for topping
  • Maraschino cherries , for garnish

Step-by-Step Instructions:

Step 1: Prep the Filling

  1. In a mixing bowl, combine the softened vanilla ice cream, root beer concentrate, and vanilla extract. Mix until smooth.
  2. Scoop out about 2 tablespoons of the mixture at a time and roll it into balls. Place them on a baking sheet lined with parchment paper.
  3. Freeze the ice cream balls for 1–2 hours , or until firm.

Step 2: Prepare the Coating

  1. Set up a breading station with three shallow bowls:
    • Bowl 1: Flour
    • Bowl 2: Beaten egg mixed with milk and vanilla extract
    • Bowl 3: Panko breadcrumbs mixed with sugar, cinnamon, and salt
  2. Roll each frozen ice cream ball first in flour, then dip it in the egg mixture, and finally coat it generously in the breadcrumb mixture. Press gently to ensure the coating sticks.
  3. Place the coated balls back on the baking sheet and freeze again for 30 minutes to firm up before frying.


 

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