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Heated Cinnamon and Ginger Root Beer Float

Kathy Gori
Get the best of both worlds with this red hot cinnamon ice cream embraced in a root beer float.
Course Virgin
Servings 1 (plus extra ice cream)



  • 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


  • Crush cinnamon sticks in a mortar and pestle or in a plastic bag with a hammer.
  • In a pot mix together the broken pieces of cinnamon, cream, salt, milk, and sugar.
  • Heat the mixture.
  • When hot and well mixed, take it off the fire and put a lid on the pan.
  • Let it steep for 1 hour.
  • When it's fragrant and fully infused with cinnamon, add in other cup of whipping cream, mix it all together well.
  • Strain cinnamon pieces out and pop everything into the fridge to chill.
  • When the mixture is cold put it into an ice cream machine for about 20 minutes.
  • While it's churning, chop the candied ginger into bits.
  • 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.
  • 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.
  • Pour the root beer over it to get it nice and foamy and add a Red Hot Jawbreaker on top.