Easy to Make Ice Cream Float
The Soda Fountain book is filled with nostalgic recipes such as this one as well as newfangled creations like the Sundae of Broken Dreams, featuring salty pretzels, caramel and vanilla ice cream.
Read our interview with the authors Peter Freeman and Gia Giasullo and try this easy, fizzy, fun float, the Betty Boop, featured in the images on this page.
Make sure to read about their helpful, general float making technique first!
Reprinted with permission from The Soda Fountain: Floats, Sundaes, Egg Creams & More–Stories and Flavors of an American Originalby Brooklyn Farmacy and Soda Fountain, Inc. copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography (c) 2014 by Michael Harlan Turkell
An old time favorite, some folks call this the black-and-white of ice cream floats. You can switch it up by reversing the ingredients and using vanilla syrup and chocolate ice cream. Either way, it’s a “boop-oop-a-doop” of a float.
- 1⁄4 cup (2 ounces) Fox’s U-Bet chocolate syrup
- 11⁄4 cups (10 ounces) plain cold seltzer
- 1 (4-ounce) scoop vanilla ice cream
- Pour the syrup into a fountain glass and add seltzer until the glass is two-thirds full. Stir gently with a soda spoon to combine. Then, scoop a very firm 4-ounce ball of ice cream and “hang” it on the inside rim of the glass. Add the remaining seltzer to fill the glass. Serve immediately.