Ingredients
- 4 scoops vanilla ice cream (about 2 cups total)
- 16–20 oz cream soda, well-chilled
- ¼ tsp vanilla extract (optional, for classic float)
- 16–20 oz melon soda or lemon-lime soda (for melon float)
- 2 Tbsp melon syrup
- whipped cream and maraschino cherries, to finish
- optional garnishes: melon balls, lime wheels, sprinkles
Equipment
- tall glasses
- ice cream scoop
- freezer for chilling glasses
- measuring spoon
- straws or long spoons
Method
- Freeze two tall glasses for 10–15 minutes to chill.
- Add two scoops of vanilla ice cream to each glass.
- For classic floats, add a few drops of vanilla. For melon floats, add melon syrup to the glass.
- Slowly pour 8–10 oz soda into each glass, pausing to let the foam settle before topping off.
- Top with whipped cream and a cherry. Add garnishes such as melon balls, lime wheels, or sprinkles. Serve immediately.
Nutrition
Calories: 300kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 120mgPotassium: 180mgSugar: 48gVitamin A: 450IUCalcium: 130mgIron: 0.2mg
Notes
Coke Float: Use cola instead of cream soda and drizzle chocolate syrup if desired. Fruit Soda Drinks: Try strawberry or orange soda for variety. Float Bar Tip: Pre-scoop ice cream on a chilled tray and keep sodas on ice for easy assembly. Internal recipe links: Chipotle Pot Roast Tacos, Salmon Rice Bowl, Mexican Shredded Beef.
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