Raspberry Ice Cream Floats are the perfect addition to any summer afternoon. Or morning. Or night. May as well throw autumn, winter, and spring in to the mix too. It’s hard to imagine anything tasting any better on a June day in Wisconsin, or any place else.
What are these?
The folks over at The Daily Meal asked us to come up with an ice cream float idea that they could share with everyone to help add a little yum to their summer experience. Might I just say that some requests for recipes are more challenging than others? Working with scoops of delicious ice cream and fresh, luscious raspberries on a warm afternoon in June seemed like an arduous task, at first. Somehow, with the capable guidance and suggestions of two of our boys, I managed to struggle through this particular task. May all recipe challenges that we accept end with such tantalizing results.
I’m spending the week with a couple of our guys at our small lake house retreat in The Middle of Nowhere, Wisconsin. In between rounds of baiting hooks, untangling fishing lines, bike riding, and treating bug bites, the challenge for an ice cream float recipe seemed like both a noble and worthy cause to all of us. Imagine that.
With two dads in residence along with wish six boys, there is always ice cream on hand. We usually have some sort of soda to draw on and more times than not there is a juice box or two to be found. Aside from those standards at our little cottage, fresh seasonal berries are almost always on the counter and in the fridge. With these stores on hand and in response to The Daily Meal’s most recent recipe challenge, we came up with these Raspberry Ice Cream Floats.
These frozen treats are seasonally mouthwatering in all ways. Part summer drink, part milkshake, and all wonderful, Raspberry Ice Cream Floats are super simple to make and easy to enjoy by young and old alike. For an adult version of this treat, add a shot or two of Chambord Black Raspberry Liqueur to the mix. We’ve featured this liqueur in a winter treat with our Chambord Christmas Crinkles, I can’t think of a better use of Chambord in the summer than with these ice-cold treats that you enjoy with a straw and finish with a spoon.
Grab a few scoops of your favorite vanilla ice cream, a handful of fresh raspberries, and enjoy one of these Raspberry Ice Cream Floats today, but don’t wait too long. Summer won’t last forever. -Dan
Other delicious desserts
Raspberry Ice Cream Floats
- 4 cups vanilla ice cream
- 4 oz fresh raspberries divided in half
- ½ can sugar free white soda
- 1 juice box packet
- turbinado sugar for garnish optional
- whipped cream optional
- Place one half of raspberries on small plate and mash with fork.
- On separate plate, pour about ¼ cup of optional turbinado sugar.
- Roll rim of each mug in mashed raspberries, then roll in sugar for garnish.
- Place one scoop of ice cream into each much.
- Add a spoonful of crushed raspberry to each mug
- Add 2 more scoops of ice cream to each mg, topping each with mashed berries.
- Fill each mug ½ full with soda.
- Add juice box contents to fill remainder of mug.
- Top with whipped cream and garnish with remaining whole raspberries.
- Slurp with straw, finish with a spoon, savor every bit.