To this day I still love root beer. I rarely drink it anymore because they say pop is bad, but sometimes you must indulge. Best way? Throw in some ice cream and rum and savor yourself a rum root beer float. Oh, the badness!
- 1 (12-ounce) bottle or can of root beer
- 2 ounces spiced rum
- 2 scoops vegan vanilla ice cream
- ¼ cup vegan whipped cream (optional)
- 1 maraschino cherry (optional)
Pour the root beer into a tall glass. Add the rum and stir gently to combine. Add the ice cream. Top with whipped cream and a cherry, if you like, and enjoy!
Note: Skip the rum to make these alcohol free for children! Try with cream soda for a different spin. Or if you really want your mind blown, combine vegan vanilla ice cream, grape soda, and a peanut butter sauce swirl to bring your pb&j desires into float heaven.
Reprinted with permission from “Crazy Easy Vegan Desserts” © 2018 by Heather Saffer. Published by Sterling Epicure. Photography © Sterling Publishing cp., Inc. This creative cookbook features 75 unbelievably indulgent gluten-free and vegan desserts. Saffer provides alternatives to buttermilk, eggs, milk, flour and butter that won’t make you cringe or wait hours to prepare ingredients. You’ll find recipes prepared in less than 20 minutes, ones with only three ingredients and others that require no baking at all.