RECIPE
DIY Ice Cream Float
A sweet treat from scratch!Serve yourself a great companion for your staycation! Embark on the creation of a chocolate ice cream float. Perfect for a hot summer day or as a decadent treat anytime, this easy-to-prepare chocolate float recipe combines the smooth creaminess of Bi-Rite ice cream with the effervescent zest of San Pellegrino. Serve with a spoon and a straw, and enjoy the perfect harmony of cream, fizz, and chocolate.
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Ingredients
3 tablespoons heavy cream, chilled
San Pellegrino, chilled
2 scoops of your favorite Bi-Rite ice cream: we recommend Vanilla, Chocolate, or Coffee Toffee
Chocolate Syrup:
3/4 cup cocoa powder, sieved
Pinch kosher salt
1 1/2 cups sugar
1/2 teaspoon instant coffee
1 teaspoon vanilla extract
DIRECTIONS
Prepare the Chocolate Syrup:
- Combine the cocoa, salt, sugar, and 1 cup of water in a medium saucepan and bring to a boil.
- Add the coffee granules and simmer for 5 minutes.
- Pour the syrup into a bowl, add the vanilla, cover, and refrigerate until ready to use.
Make the Ice Cream Float:
- Pour 3 tablespoons of Chocolate Syrup and 3 tablespoons of heavy cream into a tall ice cream soda glass.
- Whisk with a fork, then slowly add sparkling water while whisking until the glass is three-quarters full.
- Add 2 scoops of your choice of ice cream.
- Top off with more sparkling water until the glass is full.
- Serve immediately with a spoon and a straw.
