Caramel Apple Float Recipes

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CARAMEL APPLE FLOAT



Caramel Apple Float image

Who doesn't love the flavors of caramel, apples, and vanilla ice cream together? If I'm feeling fancy, I drizzle caramel syrup around the inside of my glass before adding the apple cider and ginger ale. -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1 cup chilled apple cider or unsweetened apple juice
1 cup chilled ginger ale or lemon-lime soda
1 cup vanilla ice cream
2 tablespoons caramel sundae syrup
Finely chopped peeled apple, optional

Steps:

  • Divide cider and ginger ale between 2 glasses. Top each with ice cream; drizzle with caramel syrup. Add chopped apples if desired.

Nutrition Facts : Calories 220 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 0 fiber), Protein 2g protein.

APPLE CIDER FLOATS



Apple Cider Floats image

This might be the best way to celebrate fall! Use fresh apple cider for best results. And if you really want to go crazy, try using apple pie ice cream!

Provided by stylistmama

Categories     Desserts     Frozen Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 2

4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider

Steps:

  • Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 48.6 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 80.4 mg, Sugar 42.7 g

CARAMEL FLOATS



Caramel Floats image

A drizzle of homemade caramel, kissed with bourbon, takes this root beer float to a new level. Store leftover caramel in the refrigerator in a sealed container. You can also use it as a dip for apples or pretzels or spoon it over your favorite flavor of ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1 cup sugar and 2 teaspoons lemon juice to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar. Continue to cook, swirling the pan but not stirring, until amber. Remove from the heat and carefully stir in 3/4 cup heavy cream and 2 tablespoons bourbon. Return to the heat and whisk until smooth; swirl in 2 tablespoons butter. Put 2 scoops vanilla ice cream in each glass and fill with root beer; drizzle with the caramel sauce.

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