Homemade cinnamon ice cream with candied ginger, scooped into a glass and drowned in root beer, with a Red Hot Jawbreaker sitting on top. This is not a regular float. The ice cream is made from scratch: ten cinnamon sticks crushed in a mortar and pestle, steeped in cream, milk, and sugar for a full hour, then churned with chopped candied ginger. I could eat one of these every weekend from now until September.
The root beer fizzes up the moment it hits the ice cream. The cinnamon and ginger cut through the sweetness of the soda, and the Jawbreaker slowly dissolves as you drink, adding heat as the glass empties. It gets spicier as it goes.
Tips for Making Cinnamon Ginger Root Beer Float
Crush the cinnamon sticks well
A mortar and pestle works best. You want the sticks broken into small pieces so they release maximum flavour during the one-hour steep. 
If you do not have a mortar and pestle, put the sticks in a zip-lock bag and hit them with a rolling pin or hammer. They need to be in fragments, not whole sticks.
Strain the cinnamon before churning
After steeping and adding the extra cup of whipping cream, strain through a fine mesh sieve. Any cinnamon fragments left in the base will feel gritty in the finished ice cream.
Add the chopped candied ginger during the last five minutes of churning so it distributes evenly without sinking to the bottom.
Heated Cinnamon and Ginger Root Beer Float
- Total Time: 25 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
A fiery cinnamon ice cream, homemade with candied ginger, gets a bubbly upgrade in this grown-up root beer float. Its the perfect chilly-weather treat.
Ingredients
- 3 scoops hot cinnamon ice cream
- 1 bottle Boylans or your root beer of choice
- 1 Red Hot Jawbreaker
- 10 cinnamon sticks
- 2 cups (473 ml) whipping cream
- a pinch of salt
- 1 cup (237 ml) milk
- 0.75 cups (178 ml) sugar
- 3 tbsp more or less finely chopped candied ginger
Instructions
- Crush cinnamon sticks using a mortar and pestle or a plastic bag and hammer.
- In a pot, combine the crushed cinnamon, cream, salt, milk, and sugar.
- Heat the mixture.
- Once hot and well mixed, remove from heat and cover.
- Let it steep for 1 hour.
- After steeping, add another cup of whipping cream and mix well.
- Strain out the cinnamon pieces and refrigerate the mixture.
- Once cold, churn the mixture in an ice cream maker for 20 minutes.
- While churning, chop the candied ginger into bits.
- After 20 minutes, add the candied ginger, ensuring even distribution.
- Churn for another 5 minutes, or until firm.
- Scoop the ice cream into a container and freeze until needed.
- For serving: Pour root beer over the ice cream for a foamy effect and top with a Red Hot Jawbreaker.
Notes
- For a richer flavor, use high-quality, small-batch root beer.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every hour until it reaches a soft-serve consistency.
- Adjust the amount of candied ginger to your preference; start with less and add more to taste.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Do I need an ice cream maker?
For the best texture, yes. The recipe churns for about 25 minutes total. If you do not have one, pour the strained mixture into a shallow container and freeze, stirring every hour for about four hours.
What kind of root beer should I use?
Any root beer works, but a craft or small-batch root beer with real spices complements the cinnamon and ginger better than generic brands. Pour it slowly over the ice cream to control the foam.
Can I skip the Red Hot Jawbreaker?
Yes. It is a garnish that adds cinnamon heat as the drink sits. Without it, you still have a cinnamon ginger float. The Jawbreaker adds an extra layer of spice that builds as it dissolves.
