Root Beer Float Sundae

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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Root Beer Sauce:

3 (12-ounce) bottles root beer

1/4 cup sugar


1 quart vanilla ice cream

6 root beer flavored hard candies

1 cup whipped topping

3 sugar cones, broken into medium sized pieces

4 maraschino cherries


  1. Bring root beer and sugar to a boil in heavy medium saucepan over high heat. Reduce heat to low and simmer for 45 minutes or until mixture has reduce by 3/4 and is syrupy. Remove from heat and allow sauce to cool to room temperature.
  2. Place the root beer candies in a plastic re-sealable freezer bag. Lay the bag flat on a hard surface and cover with a hand towel. Using a meat mallet or hammer crush the candies to a course consistency.
  3. Scoop ice cream into 4 sundae dishes. Spoon 1/4 cup of the root beer sauce over each dish of ice cream. Top the each sundae with a heaping dollop of whipped topping. Sprinkle with sugar cone chips and crushed root beer candies. Place a cherry on top and serve immediately.