Root Beer Float Gobs Recipes

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ROOT BEER FLOAT COOKIES



Root Beer Float Cookies image

The perfect cookie for root beer lovers, soft and chewy.

Provided by cvanguil

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 23m

Yield 24

Number Of Ingredients 9

¾ cup butter
¾ cup brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon root beer concentrate
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup white chocolate chips, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
  • Drop spoonfuls of dough 2 inches apart on the baking sheets.
  • Bake in the preheated oven until golden, 8 to 10 minutes.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 23.5 g, Cholesterol 32.3 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 167.4 mg, Sugar 13.8 g

GROWN-UP ROOT BEER FLOAT



Grown-Up Root Beer Float image

Provided by Food Network Kitchen

Time 5m

Yield 1 drink

Number Of Ingredients 5

1 orange
2 ounces bourbon
2 dashes orange bitters
3/4 cup root beer
1 ounce heavy cream

Steps:

  • Use a vegetable peeler to remove a long piece of zest from the orange, working your way around the fruit.
  • Combine the bourbon and bitters in a tall glass. Twist the orange zest over the glass to release the oils, then drop it in. Fill the glass halfway with ice. Add the root beer.
  • Slowly pour the cream over the back of a spoon into the glass so it floats on top.

ROOT BEER FLOAT GOBS



Root Beer Float Gobs image

Provided by Steven Gdula

Categories     Cookies     Mixer     Dairy     Dessert     Bake     Super Bowl     Cream Cheese     Vanilla     Tailgating     Birthday     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 30 gobs

Number Of Ingredients 20

For the Batter
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar, sifted
8 tablespoons unsalted butter, softened, cut in 1/2-inch cubes
2 eggs, separated, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
2 tablespoons sour cream
3 tablespoons root beer extract
For the Filling
8 tablespoons unsalted butter, softened, cut in 1/2-inch cubes
12 tablespoons cream cheese, cut in 1/2-inch cubes
2 tablespoons vanilla extract
1 large vanilla bean, seeds scraped and reserved
2 tablespoons sour cream
1 to 2 tablespoons fresh lemon juice
2 cups confectioners' sugar, sifted

Steps:

  • For the Batter
  • 1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
  • 2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they're evenly distributed.
  • 3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
  • 4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add the root beer extract and mix on high. Add more sour cream, 1 tablespoon at a time, if the batter is too thick.
  • 5. Using a tablespoon or pastry bag, drop 1 1/2-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
  • For the Filling
  • 1. Cream together the butter and cream cheese with a mixer on medium speed.
  • 2. Add the vanilla extract, vanilla bean seeds, sour cream, 1 tablespoon of lemon juice, and the confectioners' sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like.
  • 3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.

ROOT BEER FLOATS



Root Beer Floats image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 2

1 pint vanilla bean ice cream
2 quarts root beer

Steps:

  • Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

ROOT BEER FLOAT



Root Beer Float image

Made in an ice cream maker! Make with bottled diet root beer -- tastes like a root beer float! ****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!!!!**** Actual time to make is approximate and does not include pre-chilling of ingredients and canister -- Actual freeze time depends upon ice cream maker and conditions --

Provided by KerfuffleUponWincle

Categories     Frozen Desserts

Time 55m

Yield 12 serving(s)

Number Of Ingredients 3

1 (2 liter) bottle diet root beer (chilled)
2 (14 ounce) cans sweetened condensed milk (FAT-FREE, chilled)
1 teaspoon vanilla extract

Steps:

  • Pre-chill root beer, condensed milk, and ice cream maker canister.
  • Combine root beer, condensed milk, and vanilla.
  • Fill ice cream maker canister with root beer mixture.
  • Freeze per ice cream maker's manufacturer's instructions.
  • Enjoy!
  • ****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.

Nutrition Facts : Calories 213.4, Fat 5.8, SaturatedFat 3.6, Cholesterol 22.5, Sodium 84, Carbohydrate 36, Sugar 36, Protein 5.2

GOURMET ROOT BEER FLOAT



Gourmet Root Beer Float image

Tall glasses overflowing with root beer and vanilla ice cream. Top with whipped cream and cherries for a touch of elegance.

Provided by Lucinda

Categories     Drinks Recipes     Shakes and Floats Recipes

Time 2m

Yield 2

Number Of Ingredients 4

½ pint vanilla ice cream
1 (12 fluid ounce) can or bottle root beer
½ cup whipped cream
4 maraschino cherries

Steps:

  • Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 41 g, Cholesterol 40.4 mg, Fat 10.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 96.5 mg, Sugar 34.8 g

ROOT BEER FLOAT!



Root Beer Float! image

Make and share this Root Beer Float! recipe from Food.com.

Provided by Sharon123

Categories     Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 2

1 pint good vanilla ice cream
2 quarts root beer

Steps:

  • Place a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass.
  • Fill the glass 3/4 full with root beer.
  • Set the fountain glass on a salad plate, for overflow.
  • Serve floats with straws and parfait spoons.
  • When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats.
  • Ah, the simple pleasures of life!

Nutrition Facts : Calories 338.7, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 116.9, Carbohydrate 67.8, Fiber 0.5, Sugar 66.2, Protein 2.3

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