Root beer granita layered with vanilla ice cream, topped off with a wee dollop of whipped cream.
A quick recipe for root beer granita:
You’ll need two bottles of great root beer, I.B.C. is fine. I used Weinhardt’s this time.
Into a 9 x 11 metal pan or pyrex glass casserole dish pour one bottle of root beer.
Into a small saucepan pour the other bottle of root beer. Add 1/2 cup of granulated sugar and turn on the heat to medium-high. Stir occasionally and bring to a boil. When all the sugar has dissolved, pour the hot root beer into the metal pan with the cold root beer. Allow the root beer in the casserole to come to room temperature.
Now carefully transfer the root beer pan to the freezer. Freeze about an hour and a half and then check your pan. When you see the root beer mixture is about half-frozen, fluff with a fork, pulling the crystals from the sides, scraping and swirling and lifting. Check granita every half hour or so until the whole thing is frozen, scraping occasionally.
Create the frozen float by alternating layers of granita with good quality (or homemade) vanilla ice cream. Top off with whipped cream, if you desire.
This is a great, refreshing, and relatively easy dessert to make. Try it!