Best White Peach Floats Recipes

White Peach, Cassis, and Champagne Floats image

Yield Makes 6

Number Of Ingredients 4

6 medium-size white peaches, halved, pitted, each half cut into 4 wedges
2 pints peach ice cream
3/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling
2 cups chilled brut Champagne or sparkling wine

Steps:

Place 3 peach wedges in bottom of each of 6 tall glasses. Top with 1 scoop ice cream, then another 3 peach wedges. Add second scoop ice cream and top with 2 more peach wedges. Drizzle each with 2 tablespoons crème de cassis. Pour 1/3 cup Champagne into each glass. Top with 1 scoop ice cream, drizzle with additional crème de cassis, and serve.

White Peach, Cassis, And Champagne Floats Recipe image

Provided by á-170456

Number Of Ingredients 5

6 medium white peaches halved, pitted, and each half cut into 4 wedges
2 pints peach ice cream
3/4 cup crème de cassis (black-currant liqueur) plus
additional for drizzling
2 cups chilled brut Champagne (or sparkling wine)

Steps:

Place 3 peach wedges in bottom of each of 6 tall glasses. Top with 1 scoop ice cream, then another 3 peach wedges. Add second scoop ice cream and top with 2 more peach wedges. Drizzle each with 2 tablespoons crème de cassis. Pour 1/3 cup Champagne into each glass. Top with 1 scoop ice cream, drizzle with additional crème de cassis, and serve. This recipe yields 6 servings.

White Peach Floats image

Provided by @MakeItYours

Number Of Ingredients 5

2/3cupgranulated sugar
12-inch piece fresh ginger, roughly chopped
4poundsripe white peaches, roughly chopped
juice of 1 lemon (about 1/4 cup)
4scoops vanilla ice cream

Steps:

Fill a bowl halfway with ice water. In a small saucepan, over medium heat, dissolve the sugar in 2 cups of water. Add the
ginger, bring to a boil, and cook for 8 to 10 minutes. Remove and discard the ginger. Add half the peaches and cook for 2
minutes. Transfer to the ice water for 1 minute and slip off the skins; set aside. Repeat with the remaining peaches.
Pour the syrup into a bowl to cool (you should have about 1½ cups). Place the peaches and lemon juice in a bowl and, using
your hands, crush the fruit. Spoon the pulp into a strainer placed over a bowl, then press it with the back of a spoon to
extract the juice (you should have at least 4 cups). Stir in the syrup and refrigerate for at least 1 hour.
Divide the mixture among 4 glasses and top each with a scoop of the ice cream.