Root Beer Float Jello Recipe • Pint Sized Baker

I turned real root beer and real ice cream into no melt finger jello, and the clever trick I used is the same one behind my Root Beer Float Fudge.

I never thought a root beer and a bowl of vanilla ice cream could turn into something this weirdly delightful, but I had to try it. The fizz of the root beer somehow becomes a fun, bouncy texture and the ice cream melts into silky pockets that set into finger jello you can actually pick up.

It’s nostalgic without being childish, and if you’ve ever poked around Jello Desserts or dug through old Jello Mold Recipes you’ll know what I mean. I messed with the ratios, my kitchen looked like a soda lab, and the first bite made me grin like an idiot.

Ingredients

• Fizzy sweet soda, gives the signature root beer flavor, high in sugar and carbs.
• Creates that bouncy jelly texture, low calories, small amount of protein, not filling.
• Used to bloom gelatin before melting, no flavor, just functional, zero nutrition.
• Melts gelatin to dissolve, crucial for setting, no nutrients or taste added.
• Rich and creamy, adds fat sugar and dairy protein, makes it indulgent.
• Light topping, adds airy fat and sweetness, mostly empty calories but fun.
• Bright garnish, very sweet preserved fruit, adds color and nostalgia, minimal nutrients.

Ingredient Quantities

• 3 cups root beer, chilled
• 3 tbsp unflavored gelatin (about 3 envelopes)
• 1/2 cup cold water
• 1 cup hot water
• 2 cups vanilla ice cream, softened
• Whipped cream for topping, optional
• Maraschino cherries for garnish, optional

How to Make this

1. Make sure your 3 cups root beer is chilled and your 2 cups vanilla ice cream is softened at room temp so it mixes easy.

2. Pour 1/2 cup cold water into a medium bowl and sprinkle 3 tablespoons unflavored gelatin evenly over the surface; let it sit and bloom for 5 minutes until spongy.

3. Heat 1 cup water until very hot but not necessarily boiling, then pour it over the bloomed gelatin and stir until completely dissolved and smooth.

4. If your root beer is super fizzy, let it sit open for 10 minutes so it calms down a bit; pour it slowly into the gelatin mixture (pour over the back of a spoon if you want less foam) and stir gently to combine.

5. Let the root beer + gelatin mixture cool a little so it’s warm not hot, about 5 minutes; you dont want to melt the ice cream when you add it.

6. Spoon the softened vanilla ice cream into the warm gelatin mixture and whisk or use an immersion blender until totally smooth and creamy with no lumps.

7. Taste quickly and adjust if you want more float flavor (a little extra ice cream folded in will make it creamier), then pour the mixture into molds, small cups, or a pan for finger jello.

8. Refrigerate until fully set, about 3 to 4 hours or overnight for best texture.

9. To serve, top with whipped cream and a maraschino cherry if you like. If you used molds, run a warm towel around the outside briefly to help release the jello.

Equipment Needed

1. Medium mixing bowl, for blooming the gelatin and mixing the float
2. Measuring cups, a set or at least 1 cup and a half cup, for root beer and water
3. Measuring spoons, for the 3 tablespoons of gelatin
4. Small saucepan or electric kettle, to heat the cup of water until very hot
5. Whisk or immersion blender, to smooth the ice cream into the mixture
6. Spoon or rubber spatula, to scoop the softened ice cream and scrape the bowl
7. Molds, small cups, or an 8 by 8 pan, to pour and chill the jello
8. Refrigerator, to set the gelatin for 3 to 4 hours or overnight
9. Kitchen towel, warmed briefly to help release jello from molds if needed

FAQ

Root Beer Float Jello Recipe • Pint Sized Baker Substitutions and Variations

• Root beer: swap in diet root beer to cut sugar, or use 3 cups club soda plus 2 teaspoons root beer extract if you want to control sweetness, or try birch beer or cola for a different nostalgic vibe. Tip: add extract after the gelatin is dissolved so the flavor stays bright.
• Unflavored gelatin: for a vegan option use agar agar powder — about 1 teaspoon agar per 1 tablespoon gelatin, so for this recipe use roughly 3 teaspoons (1 tablespoon) agar; whisk it into the hot water and bring to a simmer for 1 minute so it dissolves fully. You can also use gelatin sheets, following the package conversion and blooming them in cold water first.
• Vanilla ice cream: swap with 2 cups softened vanilla frozen yogurt for a tangier float, or use two cups dairy free vanilla coconut ice cream if you need non dairy, it’ll still give you that creamy mouthfeel but might add a coconut note.
• Whipped cream / cherries: replace whipped cream with canned whipped topping or whipped coconut cream for dairy free, and trade maraschino cherries for fresh Bing cherries or Luxardo cherries for a richer taste. Quick hack: drain and pat maraschinos dry so they don’t bleed into the jello.

Pro Tips

– Bloom the gelatin evenly, dont just dump it in one spot or you’ll get clumps; if you do end up with a few little bits, press the mixture through a fine sieve or stir with a whisk while it’s warm to smooth them out.

– Chill the root beer well and pour slowly down the side of the bowl or use a ladle so it doesnt foam up and lose fizz, but don’t try to rush the foam out by stirring hard or you’ll flatten the flavor.

– Let the gelatin mixture cool to warm before adding ice cream, and cut the ice cream into smaller scoops or chunks first so it blends faster; an immersion blender gives the creamiest result but stop as soon as it’s smooth or you’ll whip in too much air and make the texture weird.

– Use silicone molds or chill your molds in the fridge for a few minutes before you pour to speed up setting, and cover the finished jello in the fridge so it doesn’t form a skin or pick up fridge smells; to unmold, a quick warm towel around the outside usually does the trick.