Sweet pureed strawberries tango with ginger ale, ginger beer and dollops of vanilla ice cream in these Strawberry Ginger Ice Cream Floats.
Before we get to today’s Strawberry Ginger Ice Cream Floats, I want to tell you a fun tale of my not-so-distant youth.
I had my first ice cream float when I was 19 years old, chowing down in my university’s cafeteria and trying to decide whether I wanted another sugary pop or some mediocre, self-scoop ice cream for dessert.
Suddenly, my first-year roommate Megan piped up, “Why not both? Watch this.” She then proceeded to blow my mind in the most embarrassingly obvious way possible. She led me over to the drink stand, picked up a cracked and scratchy cup off the freshly washed pile of cups and handed one to me. We walked over to the self-serve ice cream area where she scooped two or three perfect balls of ice cream into the cup, then we went back again to the pop dispenser, where she filled it with root beer.
It was so, so good to my Aeropostale t-shirt wearing, show tunes listening self. I still remember the taste.
Luckily, food hacks were common at our cafeteria, it being a gigantic buffet-style shindig where you simply swiped your card then got to devour as much food—or Frankenstein’s monster food creations—as your innocent, 18 to 22-year-old self desired.
(If you ever went to university, or if you think back to when you were around that age, you’d have known just how sacred food is. I’m 23 and I still think about the good, the bad and the ugly of that cafeteria. Thankfully, most of it was good.)
That’s why, when I saw Beard & Bonnet’s recipe for strawberry ginger ice cream floats, I thought to myself these four things, in order of importance:
- Holy moly, those look fabulous!
- Pureed strawberries?! In a drink? With vanilla ice cream? Am I in a fantasy world right now?
- Oh shit, guess I need to go buy some ginger beer. Real Canadian Superstore better have stocked up.
- I get to drink two strawberry ginger ice cream floats. By myself. *internal dance party ensues*
Yes. In order of importance, indeed.
These floats are so simple to make and are so, so delicious. You can taste the freshness of the pureed strawberries, mixing with the little fizzy bubbles in the ginger ale and ginger beer, swirling together with the creaminess of the slowly melting vanilla ice cream.
Was that the best sentence ever written? I think so.
If you have 10 minutes, a food processor or blender, and a short list of scrumptious ingredients, you can have these strawberry ginger ice cream floats ready to go.
And by ready to go, I mean into your belly. Enjoy!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $4.02 (Budget breakdown below recipe)
- 2 cups chopped strawberries (about 8.8 oz. measured when de-stemmed)
- 1 tsp. granulated sugar
- 4 medium-to-large scoops of vanilla ice cream*
- 1 cup cold ginger ale
- 1 cup cold ginger beer**
- Using a food processor or blender, puree the chopped strawberries and sugar until combined and thick and paste-like. Evenly divide the strawberry puree into two regular-sized mason jars or two medium glasses.
- Scoop 4 balls of ice cream and drop 2 into the bottom of each glass or jar. Top each glass with half of the cold ginger ale and half of the cold ginger beer. If you want a drink with more bite, opt for only ginger beer. If you like a very light drink, use ginger ale only. Top up with more liquid if needed.
- Serve immediately, and enjoy!
** I used plain vanilla ice cream, but you can use any light-flavoured type, such as coconut, vanilla bean, birthday cake, lemon, etc.
Adapted from Beard and Bonnet.
2 cups chopped strawberries = $1.25
1 tsp. granulated sugar = $0.02
4 medium-to-large scoops of vanilla ice cream = $1.50
1 cup cold ginger ale = $0.25
1 cup cold ginger beer = $1.00