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Ice cream float in a glass with soda pouring into it, a stack of four pastel bowls on the right, ice cream scoop on the left

RECIPE

DIY Ice Cream Float

A sweet treat from scratch!

Serve yourself a great companion for your staycation! Embark on the creation of a chocolate ice cream float. Perfect for a hot summer day or as a decadent treat anytime, this easy-to-prepare chocolate float recipe combines the smooth creaminess of Bi-Rite ice cream with the effervescent zest of San Pellegrino. Serve with a spoon and a straw, and enjoy the perfect harmony of cream, fizz, and chocolate.

Ingredients

3 tablespoons heavy cream, chilled 

San Pellegrino, chilled 

2 scoops of your favorite Bi-Rite ice cream: we recommend Vanilla, Chocolate, or Coffee Toffee 

Chocolate Syrup: 

3/4 cup cocoa powder, sieved 

Pinch kosher salt 

1 1/2 cups sugar 

1/2 teaspoon instant coffee 

1 teaspoon vanilla extract 

DIRECTIONS

Prepare the Chocolate Syrup: 

  • Combine the cocoa, salt, sugar, and 1 cup of water in a medium saucepan and bring to a boil. 
  • Add the coffee granules and simmer for 5 minutes. 
  • Pour the syrup into a bowl, add the vanilla, cover, and refrigerate until ready to use. 

Make the Ice Cream Float: 

  • Pour 3 tablespoons of Chocolate Syrup and 3 tablespoons of heavy cream into a tall ice cream soda glass. 
  • Whisk with a fork, then slowly add sparkling water while whisking until the glass is three-quarters full. 
  • Add 2 scoops of your choice of ice cream. 
  • Top off with more sparkling water until the glass is full. 
  • Serve immediately with a spoon and a straw. 

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