Cherry Vanilla Floats

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Remember those Roasted Cherries I posted the other day? Well, aside from making a really great topping for a variety of dishes, they also have another purpose…. Cherry Vanilla Floats. This is such a great summer ice cream drink.

Basics of construction

I start with the roasted cherries. Blend them well in the food processor. Combine with cream soda. Pour over vanilla ice cream. Pretty simple, right??

Roasting the cherries

Let’s start with the cherries. Pull out the stems, pit the cherries and place on a parchment lined baking sheet. Mix in your sugar. Now, for this recipe, I didn’t use the cornstarch for thickening, just the sugar.

woman cutting cherries in half

Roast the cherries until they are SLIGHTLY tender and juices are released.

woman pouring roasted cherries into food processor

Add them to your food processor or blender. I love my Cuisinart food processor and have had it FOREVER.

roasted cherries in food processor

Process the cherries until they are pretty smooth. I added a little water as there wasn’t enough liquid in the cherries to get it as smooth as I wanted.

pureed roasted cherries in food processor

Mixing the cherry vanilla sauce

Now, pour your pureed cherries into a carafe or pitcher.

woman pouring pureed roasted cherries into carafe

Add in equal parts cream soda. You can use any soda you prefer, but I love that vanilla flavor of cream soda!

woman adding cream soda to roasted pureed cherries in carafe

Assembling the Cherry Vanilla Floats

Now, let’s assemble. Add your ice cream to the chilled glasses. I like to use a lot of ice cream. Like, a lot. The amount you use is up to you!

woman scooping vanilla ice cream into a stein

Pour your cherry vanilla sauce over the ice cream. I leave a little space on top to add in more cream soda.

woman pouring cherry vanilla sauce over ice cream

Love that foam on top! So, add as much as you possibly can.

woman pouring cream soda over cherry vanilla float

Top with a cherry or 2 and you are good to go!

cherry vanilla floats

Just remember in the recipe below, I didn’t use cornstarch for this recipe. I like a thinner cherry mixture for the sauce.

If you are looking for other non alcoholic drinks, you can find them here!

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5 from 1 vote

Roasted Cherries

These simple roasted cherries are a great way to use those prefect summer fruit. You can use them for topping ice cream, yogurt, tarts, toast, biscuits, cheesecakes, cookies etc.
Course Dessert
Cuisine American
Keyword cherry recipes, fresh cherry recipes, roasted cherries, thick roasted cherries, thickened cherries, thickened roasted cherries
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Amy- A Red Spatula


  • 2 cups cherries, washed and pitted
  • 2 tablespoons granulated sugar
  • 1 teaspoons cornstarch optional, but will give you thicker roasted cherries


  • Preheat oven to 350 degrees.
    Line a baking sheet with parchment paper and set aside.
    Combine the cherries, sugar and cornstarch in a bowl. Mix well until the cherries are well coated and everything is mixed in.
    Place cherries on the baking sheet, spread.
    Bake for about 7-15 minutes. The cherries will soften and release their juices. If you have used the cornstarch, they will be slightly thick.
    Remove from oven and allow to cool.
    Use as desired.
    Now, sit back and enjoy. You deserve it!

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