It’s no secret that I love an ice cream float! I just think they’re so underrated. Floats so often get shortchanged; cheap vanilla ice cream and a dodgy can of soda does not make for an amazing dessert.
Oh, who am I kidding? It does. But that’s not to say we can’t improve on it!
Fresh fruit purees are the way to go, for sure. My fruit of choice today was the blackberry, which makes a luxuriantly purple puree, and a gorgeous lavender drink. But hey, don’t think that my ideas ended there.
I would love to try a strawberry + chocolate+ orange combo…or a roasted plum + lemon + vanilla one…or a rhubarb + ginger + froyo float!
To my mind the component parts of a luxe-float go like this: ice cream, flavouring, bubbles. From there, wherever you want to take the flavours is up to you. I just had another idea – cherry sauce, coconut ice cream, and chocolate shavings.
The more I think about the fun of floats, how dramatic they are and how delicious and endlessly varied they can be, I’m really wondering, why aren’t they more popular?
New business idea: float restaurant. Coates’ Floats is what I’d call it (my last name is Coates). All we sell is grilled cheese sandwiches and ice cream floats.
Would you come to that? Or is that insanity?
OK, so maybe Coates’s Floats is one of the ideas that will probably stay in my head, but my love of floats will never die. They’re just such a great way to end a meal, celebrate a job promotion or just to perk up a slow afternoon. And this one is a particularly stellar example. The creamy vanilla, the tart, luscious blackberry and that little kick of lime really is a show-stopping combo.
Wanna hang out and drink floats and discuss our craziest business ideas? Because I’m so up for that.
- 2 cups frozen blackberries
- juice of 1 lime
- ⅔ cup powdered sugar (icing sugar)
- 2 scoops of ice cream, per person
- soda water
- sliced lime to garnish
- To make the blackberry sauce, place the frozen blackberries into a heatproof container and microwave on high for about 30 seconds, just enough to defrost and slightly warm them.
- Place the blackberries into a blender, or use a stick blender, and process them until they are completely liquid. Press the puree through a sieve into a small bowl.
- Taste the blackberries and add as much lime and sugar as you think is required. 1 lime and about ⅔ cup of powdered sugar is about as much as I normally use.
- To serve the float, place two small scoops of vanilla ice cream into a tall glass, and add a quarter of the blackberry sauce on top. Pour in enough soda water to come right up to the top of the glass without spilling, garnish with a slice of lime and enjoy!