Summer just got sweeter with these 18 refreshing ice cream float recipes! Whether you’re craving a classic root beer float or something daring like a matcha green tea twist, we’ve got the perfect fizzy, creamy treat to cool you down. Easy to whip up and impossible to resist, these floats are the ultimate way to beat the heat. Ready to dive in? Let’s get blending!
Classic Vanilla Ice Cream Root Beer Float
Warm summer nights always take me back to childhood, when my dad would surprise us with frosty root beer floats after dinner. There’s something magical about that creamy vanilla melting into fizzy soda—simple, nostalgic, and downright refreshing. Here’s how I make mine, with a couple of tweaks to keep it extra smooth.
Ingredients
- 1 pint of high-quality vanilla ice cream (the creamier, the better!)
- 12 oz of chilled root beer (I prefer the classic, old-fashioned kind)
- A splash of whole milk (optional, but it makes the foam extra velvety)
- Whipped cream for topping (because why not?)
- A maraschino cherry or two (for that retro diner vibe)
Instructions
- Grab a tall, frosty glass—chill it in the freezer for 5 minutes if you want it extra cold.
- Scoop 2 generous balls of vanilla ice cream into the glass (pro tip: let the ice cream soften slightly for easier scooping).
- Pour the root beer slowly down the side of the glass to minimize foam overflow (trust me, it’s worth the patience).
- Add a splash of milk if you like a creamier foam texture—just a tablespoon will do.
- Top with a dollop of whipped cream and a cherry for flair.
- Serve immediately with a long spoon and a straw (the spoon is key for digging into that melty vanilla goodness).
Rich, creamy, and bubbly—this float is pure nostalgia in a glass. For a fun twist, try swapping vanilla ice cream with chocolate or adding a drizzle of caramel sauce. Either way, it’s summer in sip form.
Chocolate Ice Cream Cola Float
Dessert lovers, gather around! There’s nothing quite like the nostalgic combo of fizzy cola and creamy chocolate ice cream to hit the spot on a warm summer day. I stumbled upon this float variation during a backyard BBQ last year, and let’s just say—it’s been a staple ever since.
Ingredients
- 2 scoops of rich chocolate ice cream (the kind that’s almost fudgy)
- 1 cup of chilled cola (go for the classic, full-sugar version—trust me)
- A splash of vanilla extract (just a hint to elevate the flavor)
- A couple of maraschino cherries (for that retro diner vibe)
- Whipped cream, as much as you dare
Instructions
- Grab a tall glass—preferably a frosty one—and drop in those 2 scoops of chocolate ice cream. Pro tip: Let the ice cream soften slightly for easier scooping.
- Pour the cola slowly over the ice cream to avoid a fizzy overflow (learned that the hard way).
- Add that splash of vanilla extract right into the mix—it’ll blend magically with the cola.
- Top with a generous swirl of whipped cream and those vibrant maraschino cherries. Bonus tip: Save a cherry to garnish the rim for Instagram-worthy flair.
- Serve immediately with a long spoon and a straw. The ice cream will melt into the cola, creating a creamy, frothy dream.
Now, here’s the magic: The first sip is all fizzy cola, but as the chocolate melts, it turns into a decadent, drinkable milkshake. Try adding a sprinkle of cocoa powder on top for an extra chocolatey punch—you won’t regret it.
Strawberry Ice Cream Cream Soda Float
Haven’t you ever had one of those days where you just need a sweet, refreshing treat to cool you down? I know I have, especially during these hot summer months. That’s why I’m obsessed with this Strawberry Ice Cream Cream Soda Float—it’s like a little vacation in a glass, and it’s ridiculously easy to make. Plus, it reminds me of the soda shop my grandma used to take me to as a kid.
Ingredients
– A couple of scoops of strawberry ice cream (about 1 cup) – A splash of cream soda (around 1/2 cup) – A handful of fresh strawberries, sliced (about 1/4 cup) – A dollop of whipped cream (optional, but highly recommended) – A maraschino cherry or two for that classic soda shop vibe
Instructions
1. Grab a tall glass—the kind you’d use for a milkshake or soda. Tip: Chill the glass in the freezer for 5 minutes beforehand to keep your float extra cold. 2. Drop in the strawberry ice cream scoops. Let them settle for a minute so they soften slightly—this makes the soda fizz even better. 3. Slowly pour the cream soda over the ice cream. Watch as it bubbles up like a delicious science experiment! 4. Scatter the sliced strawberries on top. They add a fresh, juicy bite that balances the sweetness. 5. Finish with a fluffy swirl of whipped cream and pop a cherry (or two) on top. Tip: If you’re feeling fancy, drizzle a little strawberry syrup over the whipped cream for extra flair. 6. Serve immediately with a long spoon and a straw. Tip: Stir gently before sipping to blend the flavors, but don’t overmix—you want those creamy, fizzy layers. You’ll love how the strawberry ice cream melts into the cream soda, creating a dreamy pink foam that’s both creamy and effervescent. Try serving it with a shortbread cookie on the side for dipping—trust me, it’s a game-changer.
Matcha Green Tea Ice Cream Ginger Ale Float
Believe it or not, I stumbled upon this Matcha Green Tea Ice Cream Ginger Ale Float during a sweltering summer afternoon when my ice cream was melting faster than I could eat it—turns out, it was a happy accident! The earthy matcha and zingy ginger ale create a refreshing contrast, and it’s become my go-to for beating the heat.
Ingredients
- 2 scoops of matcha green tea ice cream (store-bought or homemade, no judgment here!)
- 1 cup of ginger ale (chilled—trust me, it’s better cold)
- A sprinkle of matcha powder (for that extra Instagram-worthy dusting)
- A couple of ice cubes (optional, but great if your ginger ale isn’t frosty enough)
Instructions
- Grab a tall glass—this float deserves to shine.
- Drop in the ice cubes if using (they’ll keep things extra chilly).
- Gently pour the ginger ale into the glass, leaving about an inch of space at the top (to avoid a bubbly overflow disaster).
- Add the matcha ice cream scoops, letting them sink slightly into the ginger ale (the fizz will create a creamy foam—don’t skip the spectacle!).
- Dust the top with matcha powder (pro tip: use a fine-mesh sieve for an even sprinkle).
- Serve immediately with a long spoon and a straw (because you’ll want to sip and scoop at the same time).
Delightfully creamy yet effervescent, this float is like a matcha latte’s playful cousin. Try garnishing with a thin slice of crystallized ginger for a spicy crunch, or swap the ginger ale for lemon-lime soda if you’re feeling adventurous.
Caramel Swirl Ice Cream Dr. Pepper Float
How many times have I stood in front of the freezer, craving something sweet but wanting to jazz it up? That’s how this Caramel Swirl Ice Cream Dr. Pepper Float was born—a nostalgic soda shop treat with a gooey, decadent twist. Trust me, it’s the kind of dessert that’ll make you forget it’s 100°F outside.
Ingredients
– 2 scoops of vanilla ice cream (the good, creamy kind)
– 1 cup of Dr. Pepper (chilled, because nobody likes a lukewarm float)
– A generous drizzle of caramel sauce (the kind that ribbons, not the sad squeeze-bottle stuff)
– A pinch of flaky sea salt (for that sweet-salty magic)
Instructions
1. Grab a tall glass—think diner-style, because presentation matters.
2. Drop in both scoops of vanilla ice cream. Pro tip: Let the ice cream soften for 5 minutes first so it doesn’t freeze the soda into a slushy mess.
3. Slowly pour the Dr. Pepper over the ice cream, leaving about an inch of space at the top (it’ll fizz up!).
4. Drizzle caramel sauce in a spiral motion over the top. Don’t skimp—this is the star of the show.
5. Sprinkle that flaky sea salt right on the caramel. It’ll cut through the sweetness like a dream.
6. Serve immediately with a long spoon and a straw, because you’ll want to sip and scoop at the same time.
The first sip is all fizzy Dr. Pepper, then the caramel swirl melts into the ice cream, creating this luscious, buttery undertone. Try it with a chocolate-dipped rim for extra drama—just saying.
Pistachio Ice Cream Lemon-Lime Soda Float
A hot summer day like today had me craving something cool, creamy, and a little unexpected—so I whipped up this pistachio ice cream lemon-lime soda float. It’s like a nostalgic soda shop treat but with a nutty twist that’ll make you wonder why you haven’t tried this combo before. Trust me, it’s the perfect way to beat the heat while feeling a little fancy.
Ingredients
- 2 scoops of pistachio ice cream (the good, creamy kind)
- 1 cup of lemon-lime soda (chilled, obviously)
- A splash of whole milk (just to loosen things up)
- A handful of crushed pistachios (for that extra crunch)
Instructions
- Grab a tall glass—something sturdy enough to hold all that creamy goodness.
- Drop in the two scoops of pistachio ice cream. Pro tip: Let the ice cream sit out for 5 minutes first so it’s easier to scoop.
- Pour in the splash of milk. This helps the soda blend smoothly with the ice cream instead of foaming up too much.
- Slowly add the lemon-lime soda, letting it fizz gently around the ice cream. Go slow to avoid a bubbly overflow!
- Sprinkle the crushed pistachios on top for a little texture and nutty flavor boost.
Out of this world creamy with a fizzy, citrusy kick, this float is my new go-to for summer desserts. Try serving it with a striped paper straw for extra retro vibes—or just dive in with a spoon and savor every bite.
Peanut Butter Ice Cream Chocolate Soda Float
Mmm, there’s nothing like a nostalgic soda float to beat the summer heat—especially when it’s loaded with creamy peanut butter ice cream and rich chocolate. I stumbled upon this combo during a late-night craving session, and let me tell you, it’s a game-changer. Now, it’s my go-to treat when I need a little indulgence (or when my sweet tooth refuses to quit).
Ingredients
- 2 big scoops of peanut butter ice cream (the creamier, the better!)
- 1/2 cup of chocolate syrup (go for the good stuff—it makes a difference)
- 1 cup of cold club soda (trust me, the fizz is key)
- A handful of crushed peanuts (for that extra crunch)
- A couple of maraschino cherries (because why not?)
Instructions
- Grab a tall glass—the kind you’d use for milkshakes—and drizzle 1/4 cup of chocolate syrup along the inside. Pro tip: Swirl it around to create those Instagram-worthy streaks.
- Drop in your two scoops of peanut butter ice cream. If it’s too hard, let it sit for 5 minutes—no one likes a spoon battle.
- Slowly pour the club soda over the ice cream. Watch it fizz up like a science experiment (but way tastier).
- Top with the remaining chocolate syrup, crushed peanuts, and those cheerful cherries. Bonus tip: Add a straw *and* a spoon for maximum enjoyment.
Just like that, you’ve got a float that’s equal parts creamy, fizzy, and downright dreamy. The peanut butter ice cream melts into the soda, creating a thick, frothy drink that’s basically dessert in a glass. Serve it with a side of nostalgia—or maybe just a napkin.
Cookies and Cream Ice Cream Cherry Cola Float
Back when I was a kid, my summers were all about chasing the ice cream truck and mixing sodas with whatever sweets I could find—now, this Cookies and Cream Ice Cream Cherry Cola Float is my grown-up homage to those messy, delicious experiments. It’s creamy, fizzy, and packed with nostalgic crunch, perfect for beating the July heat.
Ingredients
- 2 scoops of cookies and cream ice cream (go for a premium brand—it makes a difference!)
- 1 cup of cherry cola, chilled (I love the retro vibes of Dr Pepper or Coca-Cola Cherry)
- A handful of crushed chocolate sandwich cookies (Oreos, obviously)
- A splash of whole milk (just a tablespoon or two to smooth things out)
- Whipped cream for topping (because why not?)
Instructions
- Grab a tall glass—pick one that’s sturdy enough to handle the fizz and the weight of the ice cream.
- Drop in the crushed cookies first, letting them settle at the bottom like a sweet, crunchy surprise.
- Pour in the splash of milk—this helps prevent the soda from foaming over when you add it later.
- Slowly pour the chilled cherry cola into the glass, leaving about an inch of space at the top.
- Gently add the two scoops of cookies and cream ice cream; let them float on the soda’s surface.
- Top with a generous swirl of whipped cream and a final sprinkle of crushed cookies for that Instagram-worthy finish.
Zero regrets with this one—the ice cream melts into the cola, creating a creamy, frothy drink with bursts of cookie crunch in every sip. Try serving it with a long spoon and a striped straw for extra retro charm!
Lavender Honey Ice Cream Club Soda Float
Oh, summer evenings just got dreamier with this Lavender Honey Ice Cream Club Soda Float. I stumbled upon this combo after a failed attempt at lavender lemonade—turns out, swirling it into ice cream and topping it with bubbly soda was the happy accident I needed. Now, it’s my go-to when I want something floral, creamy, and effervescent all at once.
Ingredients
- 2 cups of high-quality vanilla ice cream (or homemade if you’re feeling fancy)
- 1/4 cup of lavender-infused honey (just warm honey with a couple of dried lavender buds steeped in it)
- A splash of whole milk (about 2 tbsp, to loosen the ice cream)
- 1 can of chilled club soda
- A handful of fresh lavender sprigs for garnish (optional, but pretty!)
Instructions
- In a small saucepan, gently warm the honey over low heat (about 100°F) for 2 minutes, then stir in 1 tsp of dried lavender buds. Remove from heat and let steep for 5 minutes. Strain out the buds and set the honey aside to cool. Tip: Don’t overheat the honey—it can lose its floral notes.
- In a blender, combine the vanilla ice cream, lavender honey, and milk. Blend on low speed for 10 seconds, just until smooth but still thick. Tip: Pulse instead of blending continuously to avoid melting the ice cream too much.
- Divide the mixture between two tall glasses, filling each halfway. Slowly pour chilled club soda over the back of a spoon into each glass until it reaches the top. Tip: The spoon trick prevents the soda from fizzing over too aggressively.
- Garnish with a fresh lavender sprig and serve immediately with a long spoon and straw.
Rich, creamy, and lightly floral, this float is like sipping on a cloud with a hint of summer garden magic. For an extra twist, try rimming the glasses with crushed honey graham crackers—it’s a game-changer.
Mango Sorbet Ginger Beer Float
You know those sweltering summer days when even the thought of turning on the stove makes you sweat? Yeah, me too. That’s why I’m obsessed with this Mango Sorbet Ginger Beer Float—it’s refreshing, ridiculously easy, and feels like a tropical vacation in a glass. Plus, it’s my go-to when I need a quick dessert that impresses without the fuss.
Ingredients
- 2 cups of mango sorbet (store-bought or homemade, no judgment here)
- 1 bottle of ginger beer (chilled, because lukewarm is a crime)
- A squeeze of fresh lime juice (about half a lime’s worth)
- A handful of fresh mint leaves (for that fancy touch)
- A couple of lime slices (because presentation matters)
Instructions
- Scoop the mango sorbet into a tall glass, filling it about halfway. Pro tip: Let the sorbet soften for 5 minutes beforehand so it’s easier to scoop.
- Slowly pour the chilled ginger beer over the sorbet, leaving about an inch of space at the top to avoid overflow. The fizz will bubble up—that’s the fun part!
- Add a squeeze of fresh lime juice right on top. This brightens up the sweetness and balances the flavors perfectly.
- Gently stir with a long spoon to mix the sorbet and ginger beer slightly, creating a creamy, frothy texture.
- Toss in a few mint leaves and slide a lime slice onto the rim of the glass for that Instagram-worthy finish.
Refreshing doesn’t even begin to describe this float. The sorbet melts into the ginger beer, creating a creamy, fizzy, tropical dream. Serve it with a colorful paper straw for extra summer vibes, or double the recipe and share with friends—if you’re feeling generous.
Tiramisu Ice Cream Espresso Float
Oh man, do I have a treat for you today! This Tiramisu Ice Cream Espresso Float is my go-to when I need a pick-me-up that feels indulgent but comes together in minutes. It’s like your favorite coffee break and dessert had the most delicious love child—creamy, caffeinated, and impossible to resist.
Ingredients
- 1 pint of vanilla ice cream (or tiramisu-flavored if you’re feeling fancy)
- 1 cup of freshly brewed espresso, cooled to room temp (or strong cold brew in a pinch)
- A splash of coffee liqueur (optional, but oh-so-good)
- A couple of ladyfinger cookies, crushed
- A dusting of cocoa powder for garnish
- Whipped cream, because why not?
Instructions
- Brew 1 cup of espresso and let it cool to room temperature—about 15 minutes. (Hot espresso will melt your ice cream too fast!)
- Add a small scoop of ice cream to the bottom of a tall glass. Pro tip: Freeze the glass for 10 minutes first to keep everything extra chilly.
- Drizzle in a splash of coffee liqueur over the ice cream if using—it deepens the flavor beautifully.
- Pour half the cooled espresso over the ice cream, letting it foam up slightly.
- Add another scoop of ice cream, then top with the remaining espresso.
- Sprinkle crushed ladyfingers on top for that classic tiramisu crunch.
- Finish with a dollop of whipped cream and a dusting of cocoa powder. (Use a fine-mesh strainer for an even sprinkle.)
Zingy, creamy, and packed with coffee-kissed layers, this float is best enjoyed with a long spoon and zero regrets. For a fun twist, serve it with a side of chocolate-dipped espresso beans for extra crunch!
Blueberry Cheesecake Ice Cream Lemon Soda Float
Now, I don’t know about you, but when summer hits, I’m all about desserts that double as refreshments—and this Blueberry Cheesecake Ice Cream Lemon Soda Float is the ultimate hybrid. It’s like a creamy, tangy, fizzy hug in a glass, and trust me, once you try it, you’ll be making it all season long.
Ingredients
- 1 cup of fresh blueberries (or frozen if you’re in a pinch)
- 1/2 cup of cream cheese, softened
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- A splash of whole milk
- 2 scoops of vanilla ice cream
- 1/2 cup of lemon-lime soda (chilled)
- A couple of graham cracker crumbs for topping
Instructions
- In a blender, toss in the blueberries, cream cheese, powdered sugar, vanilla extract, and that splash of milk. Blend until smooth—no lumps allowed! (Tip: If your mixture is too thick, add another splash of milk, but go slow—you can always add more.)
- Pour the blueberry cheesecake mixture into a tall glass, filling it about halfway.
- Gently plop in the two scoops of vanilla ice cream. (Tip: Let the ice cream soften slightly for easier scooping, but not so much that it melts instantly.)
- Slowly pour the chilled lemon-lime soda over the ice cream—watch it fizz up like a mini science experiment!
- Sprinkle the graham cracker crumbs on top for that classic cheesecake crunch. (Tip: Crush the graham crackers finely so they don’t sink straight to the bottom.)
The first sip is a burst of tangy blueberry and creamy cheesecake, followed by the fizzy lemon soda cutting through the richness. Serve it with a colorful straw and a long spoon for maximum scooping—and maybe a napkin, because things might get messy (in the best way).
Pumpkin Spice Ice Cream Cream Soda Float
This summer, I’ve been obsessed with turning classic treats into cozy, spiced-up versions—and nothing hits quite like this Pumpkin Spice Ice Cream Cream Soda Float. It’s like fall and summer had the most delicious collision in my glass, and trust me, you’ll want to make this on repeat. (Bonus: It’s embarrassingly easy.)
Ingredients
– 2 scoops of pumpkin spice ice cream (store-bought or homemade, no judgment!)
– 1 cup of cream soda, chilled (I prefer Virgil’s, but any brand works)
– A splash of vanilla extract (about 1/2 tsp)
– A pinch of cinnamon (for dusting)
– Whipped cream (optional, but highly recommended)
Instructions
1. Grab a tall glass—I like using a classic soda fountain glass for nostalgia’s sake.
2. Add the vanilla extract to the bottom of the glass (this distributes the flavor evenly).
3. Gently pour in the chilled cream soda, leaving about 1 inch of space at the top (to prevent overflow when adding ice cream).
4. Scoop the pumpkin spice ice cream into the glass, letting it sink slightly into the soda. Tip: For extra flair, slightly soften the ice cream for 5–10 seconds in the microwave so it blends creamier.
5. Top with a generous swirl of whipped cream if using, then dust lightly with cinnamon. Tip: Hold the cinnamon about 12 inches above the glass and sprinkle—it’ll distribute more evenly.
6. Serve immediately with a long spoon and a straw. Tip: Stirring lightly before sipping blends the flavors perfectly.
You’ll love how the creamy pumpkin spice melts into the fizzy soda, creating a spiced vanilla-caramel vibe. Try garnishing with a cinnamon stick for stirring—or go wild and drizzle with caramel sauce for extra decadence.
Rocky Road Ice Cream Root Beer Float
Unbelievably, the best summer dessert I’ve stumbled upon this year is a twist on a classic—combining rocky road ice cream and root beer for a float that’s pure nostalgia with a chocolatey crunch. I’ll admit, I was skeptical at first (marshmallows in a float?!), but one sip convinced me. Now, it’s my go-to when I need a quick, indulgent treat after a long day of recipe testing.
Ingredients
- 2 scoops of rocky road ice cream (the chunkier, the better!)
- 1 cup of cold root beer (I prefer the bold, old-fashioned kind)
- A dollop of whipped cream (because why not?)
- A sprinkle of mini chocolate chips (for extra texture)
- A maraschino cherry (totally optional, but so fun)
Instructions
- Grab a tall, frosty glass—chill it in the freezer for 5 minutes if you’re feeling fancy.
- Drop in both scoops of rocky road ice cream. Tip: Let the ice cream soften slightly for easier scooping.
- Slowly pour the root beer over the ice cream, leaving about an inch at the top to prevent overflow. Tip: Tilt the glass and pour against the side to minimize foam.
- Top with a generous dollop of whipped cream. Tip: Homemade whipped cream takes 2 minutes—just beat ½ cup cold heavy cream with 1 tbsp sugar until soft peaks form.
- Scatter mini chocolate chips over the whipped cream and finish with a cherry, if using.
Here’s the magic: the melted marshmallows from the ice cream swirl into the root beer, creating a creamy, frothy sip with little bursts of chocolate and nuts. Serve it with a striped straw and a long spoon for maximum nostalgia—bonus points if you enjoy it on a porch swing.
Coconut Ice Cream Pineapple Soda Float
Honestly, there’s nothing more nostalgic—or downright refreshing—than a creamy float on a hot summer day. But this Coconut Ice Cream Pineapple Soda Float? It’s my new obsession, blending tropical vibes with that classic soda shop charm. I stumbled on this combo during a beach trip last year, and now I make it whenever I need a little vacation in a glass.
Ingredients
- 1 pint coconut ice cream (the creamier, the better!)
- 1 can (12 oz) pineapple soda, chilled
- A handful of toasted coconut flakes (for crunch)
- A couple of maraschino cherries (because why not?)
- A splash of vanilla extract (trust me, it ties it all together)
Instructions
- Scoop 2 generous scoops of coconut ice cream into a tall glass—wide enough to avoid overflow when you pour the soda.
- Slowly pour the chilled pineapple soda over the ice cream, letting it fizz up. Tip: Tilt the glass slightly to minimize foam explosions.
- Drizzle in a splash of vanilla extract right into the soda—it’ll subtly enhance the coconut flavor.
- Sprinkle toasted coconut flakes on top for a nutty crunch. (Toast them in a dry pan over medium heat for 2–3 minutes until golden, if they’re not pre-toasted.)
- Finish with a maraschino cherry (or two) perched on the foam. Pro tip: Use the stem to swirl it into the drink for a fun touch.
So creamy, so fizzy—this float is like a tropical getaway in every sip. The coconut ice cream melts just enough to create a luscious foam, while the pineapple soda keeps it bright and tangy. Serve it with a colorful paper umbrella for extra vacation-mode points!
Salted Caramel Ice Cream Vanilla Cream Soda Float
Kind of obsessed with how this Salted Caramel Ice Cream Vanilla Cream Soda Float hits all the right notes—sweet, salty, creamy, and fizzy. It’s my go-to when I need a quick dessert that feels fancy but takes barely any effort. Plus, who can resist that nostalgic soda shop vibe?
Ingredients
– 2 scoops of good-quality salted caramel ice cream (trust me, splurge on this)
– 1 cup of cream soda (chilled—warm soda is a crime here)
– A drizzle of homemade or store-bought caramel sauce
– A pinch of flaky sea salt (Maldon is my fave)
– Whipped cream, because why not?
– A maraschino cherry for that classic float look
Instructions
1. Grab a tall glass—I like using a classic soda fountain glass for extra nostalgia.
2. Drop in the 2 scoops of salted caramel ice cream. Pro tip: Let the ice cream soften slightly for easier scooping, but don’t let it melt.
3. Slowly pour the chilled cream soda over the ice cream. Go gently to avoid a fizzy overflow (learned that the hard way).
4. Drizzle caramel sauce over the top—about 1 tbsp, or more if you’re feeling indulgent.
5. Add a pinch of flaky sea salt to balance the sweetness.
6. Top with a generous dollop of whipped cream and finish with a maraschino cherry.
7. Serve immediately with a long spoon and a straw for maximum enjoyment.
You’ll love how the creamy ice cream melts into the fizzy soda, creating a dreamy caramel-vanilla swirl. The flaky salt cuts through the richness, making each sip (and bite) totally addictive. Try it with a butterscotch cookie on the side for extra crunch!
Mint Chocolate Chip Ice Cream Cola Float
Perfect for a sweltering summer afternoon, this Mint Chocolate Chip Ice Cream Cola Float is my go-to when I need a quick, refreshing treat that feels like a nostalgic trip to the soda shop. I stumbled upon this combo during a backyard BBQ last year, and now it’s a staple in my dessert rotation—trust me, the minty-chocolatey fizz is pure magic.
Ingredients
- 2 scoops of mint chocolate chip ice cream (go for the good stuff—extra creamy makes all the difference)
- 1 cup of cola (chilled, preferably a classic brand for that authentic float vibe)
- A handful of mini chocolate chips (because more chocolate is never a bad idea)
- A splash of whole milk (optional, but it adds a silky smoothness)
- Whipped cream for topping (the fluffier, the better)
Instructions
- Grab a tall glass—I like using a classic soda fountain glass for extra nostalgia.
- Drop in the mint chocolate chip ice cream scoops. Tip: Let the ice cream soften slightly for easier scooping.
- Pour the chilled cola slowly over the ice cream to avoid overflowing. Tip: Tilt the glass and pour down the side to minimize fizz explosion.
- Add a splash of milk if you want a creamier texture (this mellows the carbonation a bit).
- Sprinkle the mini chocolate chips on top—they’ll cling to the foam for a fun crunch.
- Finish with a generous swirl of whipped cream and an extra sprinkle of chocolate chips.
Mmm, the first sip is a dream—cool mint ice cream melting into fizzy cola, with little chocolate surprises in every bite. Serve it with a striped straw and a long spoon for maximum enjoyment, or swap the cola for root beer if you’re feeling adventurous.
Raspberry Sorbet Lemonade Float
Kicking off summer with a refreshing twist, I stumbled upon this Raspberry Sorbet Lemonade Float while experimenting with ways to cool down during a heatwave. It’s the perfect blend of tart and sweet, and the sorbet adds a creamy texture that feels like a treat. Trust me, this will be your go-to for backyard BBQs or lazy afternoons by the pool.
Ingredients
– 1 pint of raspberry sorbet (store-bought or homemade, no judgment here!)
– 2 cups of chilled lemonade (the good stuff, not from a powder)
– A handful of fresh raspberries for garnish
– A splash of sparkling water (optional, but it adds a fun fizz)
– A couple of mint leaves (because everything’s better with mint)
Instructions
1. Scoop 2 generous scoops of raspberry sorbet into a tall glass. Pro tip: Let the sorbet soften for 5 minutes beforehand—it’ll blend better with the lemonade.
2. Slowly pour 1 cup of chilled lemonade over the sorbet. The sorbet will start to melt slightly, creating a dreamy swirl effect.
3. Add a splash of sparkling water if you’re feeling fancy—it lightens the drink and adds bubbles.
4. Toss in a few fresh raspberries and gently stir to mix everything together. Don’t overdo it; you want those raspberries to stay whole for texture.
5. Top with another scoop of sorbet and garnish with mint leaves. Bonus tip: Lightly slap the mint between your hands before adding it to release its aroma.
6. Serve immediately with a straw and a long spoon for maximum enjoyment. The sorbet will keep the drink icy cold, so no rushing!
Raspberry Sorbet Lemonade Float is a burst of summer in every sip—tangy lemonade, sweet raspberry, and that irresistible sorbet creaminess. Try layering it in a mason jar for a picnic-friendly version, or add a shot of vodka for an adults-only twist.
Summary
Craving a cool treat? These 18 refreshing ice cream float recipes are perfect for beating the heat and satisfying your sweet tooth. From classic combos to creative twists, there’s something for everyone. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article on Pinterest to save for your next summer gathering. Happy sipping!
