Root beer floats are amazing, right? If only you could harness their flavor in something that will last in your freezer for ages. You totally can with this root beer float pie I adapted from a Tasty recipe. AND it has a waffle cone crust to boot. Get ready to top your life with a cherry with this one…
I asked my partner if he wanted a “Black Cow” and he thought I’d made that term up! Have you guys heard of that term? I thought it was well-known, but who knows? It sounds like something you’d find at a state fair. OMG that makes me jones for summer so badly! It’s been so dreary lately here in Chicago.
The trick to a waffle cone crust, as opposed to a traditional graham cracker crust, is making sure to pulse into crumbs in a food processor. Doing it by hand is HARD, you guys. Don’t bother with it. Other than that, this recipe is super easy and can be made much lighter.
To take the calories back a little (if you care about that), just see my adaptions to the recipe. Lighter milk, sugar-free pudding, lighter cream… all make a difference. Just note that if you do cut back on the cream by using whipped topping, it will come out a little harder than usual. Just let it sit on the counter for a few more minutes to soften up.
Feel free to substitute any flavor of soda or diet soda that you prefer. Coke float? Sprite float? Orange soda float?! Oh man, that last one sounds goooood.
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Ingredients
- 1 package (5 oz or about 12 cones) store-bought waffle cones
- 1 1/2 Tbsp sugar or sugar substitute
- 2 Tbsp. butter, melted
- 8 oz heavy whipping cream
- 12 oz root beer (diet works fine!)
- 1/4 cup milk of your choice (I used unsweetened almond milk)
- 1 box vanilla pudding mix (sugar free works)
Instructions
- For the crust, crush the waffle cones in a food processor until finely chopped (they're a little too hard to crush by hand and get the grain you'll need). Add in the sugar and butter, and mix until combined. Press into a pie plate (I used smaller tart molds, but anything goes!). Chill for at least 10 minutes in the freezer.
- In a mixer, beat the heavy cream until stiff peaks form and set aside. In a separate large bowl, mix the root beer, milk, and powdered pudding mix until thick in a mixer. Fold the cream into the pudding mixture gently.
- Pour mixture into the chilled crust and freeze for 4 hours or refrigerate overnight.
- Optional: top with whipped cream and a cherry to make it more sundae-like. Let thaw for a few minutes before cutting and enjoy!
- Note: if you decide to use lighter whipped topping instead of heavy whipping cream to shave off some calories, just make sure to let it thaw for a bit longer as it will be less soft overall.
If you make this recipe, share a photo and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Adapted from Tasty.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
