Why does my soda fizz so much when making an ice cream float?
When pouring a standard glass of soda (usually Diet Pepsi), whether on ice or not, the soda fizzes a bit and quickly dies down. When pouring soda over ice cream (again, usually Diet Pepsi but also Root Beer) the soda is particularly fizzy and "foamy" and takes significantly longer to die down.
Why is this? Is there anything I can do to help the soda to not foam up so much or to die down more quickly? (Not interested in flat soda)
Best Answer
When carbonated root beer comes into contact with the ice cream, carbon dioxide bubbles are released. Likewise, the soda helps to free air bubbles trapped in the ice cream. The fat in the ice cream coats all these bubbles, protecting them and allowing them to expand to create the huge heads of foam you see on root beer floats.
https://wonderopolis.org/wonder/why-is-there-so-much-foam-in-a-root-beer-float
To expand on the first point, I believe they are referring to the ice crystals providing a nucleation site for the dissolved gases.
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Quick Answer about "Why does my soda fizz so much when making an ice cream float?"
Soda contains CO2. Over time the gaseous CO2 comes to the surface. The ice cream increases the rate of this CO2 from the soda causing increased fizzing. This increased rate is a result of the solvation of ice cream particles in the liquid.Why is my ice cream fizzy?
Because moving from high pressure to lower pressure also creates a vacuum effect, he says, the carbon dioxide passes over a nozzle that draws in the liquid ice cream mixture. From there, the pressurized gas cools the ice cream to about negative 70 degrees Celsius.What soda is best for an ice cream float?
Coke float with Coca-Cola This one's pretty straightforward. Instead of root beer, you use Coca-Cola (or Pepsi or your favorite comparable soda brand) over vanilla ice cream. Given that Coca-Cola is the number one soda in the U.S. (via Nasdaq), you probably already have a can or bottle of it on hand.Do you put ice cream or soda first in a float?
You need to put the soda pop in the glass first, and then add the ice cream. If you add the ice cream first to the glass, and then add the soda pop, it will foam up on you like crazy and you'll end up with more ice cream float on the counter than in the glass. The classic Ice Cream Float is a Root Beer Float.How do you make a Rootbeer Float not foam?
If you want a root beer float without the extra foam, take a page from the trusty bartender's manual: Slightly tilt the mug or glass (about 20 degrees) while s-l-o-w-l-y pouring in the root beer. Just like frothy beer, this prevents a \u201chead\u201d full of bubbles from forming at the top of the glass.The Ice Cream Bloke - The Fizz Cup
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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