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Heated Cinnamon and Ginger Root Beer Float

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  • Author: Kathy Gori
  • Yield: 1 (plus extra ice cream) 1x


Get the best of both worlds with this red hot cinnamon ice cream embraced in a root beer float.




  • 3 big scoops of hot cinnamon ice cream
  • 1 bottle of Boylan’s or your root beer of choice
  • 1 Red Hot Jawbreaker

Hot Cinnamon Ice Cream

  • 10 cinnamon sticks
  • 2 cups whipping cream
  • a pinch of salt
  • 1 cup milk
  • 3/4 cups of sugar
  • 3 tbsp more or less finely chopped candied ginger


  1. Crush cinnamon sticks in a mortar and pestle or in a plastic bag with a hammer.
  2. In a pot mix together the broken pieces of cinnamon, cream, salt, milk, and sugar.
  3. Heat the mixture.
  4. When hot and well mixed, take it off the fire and put a lid on the pan.
  5. Let it steep for 1 hour.
  6. When it’s fragrant and fully infused with cinnamon, add in other cup of whipping cream, mix it all together well.
  7. Strain cinnamon pieces out and pop everything into the fridge to chill.
  8. When the mixture is cold put it into an ice cream machine for about 20 minutes.
  9. While it’s churning, chop the candied ginger into bits.
  10. After about 20 minutes, the ice cream will start to firm up. Add in the ginger pieces; make sure they’re well distributed in the ice cream.
  11. Let it churn for another 5 minutes or so, until it’s nice and firm then scoop it into a container and stash it in the freezer until needed.
  12. Pour the root beer over it to get it nice and foamy and add a Red Hot Jawbreaker on top.
  • Category: Virgin
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