Cherry and Cream Ice Cream Float
Do you love the nostalgic ice cream floats? If so, you will really be into this cherry and cream ice cream float.
Servings: 4
Equipment
- baking sheet, food processor or blender
Ingredients
- 3 cups fresh cherries pitted
- 3 to 6 tablespoons granulated sugar use more for tart cherries, less for sweet
- 1 quart vanilla ice cream
- 2 liters cream soda
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, if desired.
- Spread the cherries on the baking sheet and toss with the sugar.
- Roast for 10–15 minutes, or until the cherries are softened and have released their juices.
- Transfer the cherries and their juices to a blender or food processor. Blend until smooth, adding 1–2 tablespoons of water only if needed.
- Let the cherry puree cool, then stir it into the cream soda.
- Scoop vanilla ice cream into chilled glasses. Slowly pour the cherry cream soda mixture over the ice cream and serve immediately.
Notes
Notes
- Tart cherries create a brighter, more tangy flavor, while sweet cherries make a sweeter float.
- Roasted cherry puree can be made up to 3 days ahead and stored in the refrigerator.
- Pour the cream soda slowly to help reduce foaming.