Best Strawberry Cream Floats Recipes

Strawberry Fields Ice Cream Float image

Provided by Sunny Anderson

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons homemade Strawberry Syrup, recipe follows
1 cup gin liqueur (recommended: Pimm's No. 1)
1/2 liter lemon-lime soda
8 scoops strawberry ice cream
4 strawberries, for garnish
1 pound strawberries, hulled
1/2 cup water
1/2 cup sugar

Steps:

In each glass, pour 1 tablespoon of strawberry syrup. Pour in 2 tablespoons gin and stir. Add 2 scoops ice cream and top with soda. Garnish with a strawberry.
In a small saucepan, combine all ingredients and bring to a boil over high heat, then reduce to a simmer over medium heat until strawberries breakdown and syrup thickens, about 20 minutes. Strain mixture, return to the saucepan, and reduce for 10 more minutes over medium heat, until syrup is thick enough to coat the back of a spoon. Chill until ready to serve.

Very Berry Ice Cream Floats image

Provided by Kardea Brown

Categories beverage

Time 5h30m

Yield 4 servings

Number Of Ingredients 11

Strawberry Ice Cream, recipe follows
Two 20-ounce bottles chilled cherry-flavored soda, such as Cheerwine
Whipped cream and maraschino cherries, for topping
1 cup heavy cream
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
2 tablespoons honey
3 large egg yolks
1 cup freeze-dried strawberries, processed into a powder
Red food coloring, optional

Steps:

For each float, place 2 scoops of Ice Cream into a float glass. Top with the desired amount of soda. Garnish each with whipped cream and a cherry. Serve immediately.
Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, 3 to 4 hours.