STRAWBERRY PROSECCO FLOATS
Steps:
- Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
- Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.
STRAWBERRY FLOAT
Steps:
- With a hand blender or Vitamix, blend the strawberries and sugar into a smooth puree.
- In a tall glass pour half cup of pureed strawberries.
- Pour some soda and mix it well.
- Put a scoop of strawberry ice cream.
- Pour the remaining soda on the ice cream.
Nutrition Facts : Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 65 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving
STRAWBERRY CREAM FLOATS
When it starts warming up in Colorado, my kids ask for ice-cold treats. This rosy pink cream float is one of our household favorites. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving. , Place strawberries, sugar and lime juice in a blender; cover and process until pureed. Press through a fine-mesh strainer into a pitcher; discard seeds. Stir in carbonated water., Divide ice cream among eight glasses. Pour strawberry soda over ice cream. Top with whipped cream and, if desired, fresh strawberries; serve immediately.
Nutrition Facts : Calories 383 calories, Fat 18g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 65mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY FIELDS ICE CREAM FLOAT
Steps:
- In each glass, pour 1 tablespoon of strawberry syrup. Pour in 2 tablespoons gin and stir. Add 2 scoops ice cream and top with soda. Garnish with a strawberry.
- In a small saucepan, combine all ingredients and bring to a boil over high heat, then reduce to a simmer over medium heat until strawberries breakdown and syrup thickens, about 20 minutes. Strain mixture, return to the saucepan, and reduce for 10 more minutes over medium heat, until syrup is thick enough to coat the back of a spoon. Chill until ready to serve.
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- First you will need to make simple syrup. To do this, heat the water and sugar in a saucepan over medium heat. Simmer until the sugar is dissolved, then refrigerate until cooled.
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- Place down and allow the strawberry syrup to drip down dramatically as you scoop some vanilla ice cream into the glass.
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- Pour 2-3 tablespoons of strawberry syrup into the bottom of 4 tall glasses. Fill each glass about 2/3 full of lemon-lime soda. Use a spoon to stir the syrup and the soda together. Add 1-2 scoops of vanilla ice cream to each glass, then top with Reddi-wip.
STRAWBERRY AND LIME SODA ICE CREAM FLOATS - BOULDER …
From boulderlocavore.com
Ratings 2Category DrinksCuisine AmericanTotal Time 2 hrs 15 mins
- Line a baking sheet (or multiple sheets depending on the quantity you are making) with wax paper, parchment paper or sticking plastic wrap. Using an ice cream scoop, scoop balls of ice cream (2-inches in diameter) onto the prepared baking sheet. Place in the freezer immediately and leave until the ice cream balls are firmly frozen 2 hours minimum (can leave them overnight).
- Place three to four ice cream balls in a 12-14 ounce Collins glass and fill with cream soda. Tip: pour some lime soda and wait for the foam to subside before pouring more. Fill the glass in this manner to avoid overfilling.
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5/5 (2)Total Time 25 minsEstimated Reading Time 1 minCalories 229 per serving
- In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling, reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
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Ratings 1Category DessertCuisine AmericanTotal Time 2 hrs 15 mins
- Line a baking sheet (or multiple sheets depending on the quantity you are making) with wax paper, parchment paper or sticking plastic wrap. Using an ice cream scoop, scoop balls of ice cream (2-inches in diameter) onto the prepared baking sheet. Place in the freezer immediately and leave until the ice cream balls are firmly frozen 2 hours minimum (can leave them overnight).
- Place three ice cream balls in a 12-14 ounce Collins glass and fill with cream soda. Tip: pour some cream soda and wait for the foam to subside before pouring more. Fill the glass in this manner to avoid overfilling.
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Category DrinkEstimated Reading Time 3 mins
- 3 hours ahead, in a medium pot over medium heat, add strawberries, sugar and water. Bring to a boil and reduce to medium-low heat. Cook until the strawberries are soften, about a few minutes. Remove from heat and cool to room temperature. Once cooled, transfer to a small bowl and cover with plastic wrap. Keep in the fridge for 2 hours.
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- Add the diced strawberries to a large enough bowl. Mash the strawberries using a masher or fork. Add sugar and set to the side for about 10 minutes.
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5/5 (3)Total Time 10 minsCategory BeveragesCalories 293 per serving
- Cut the bananas into pieces and add to the blender. Add the simple syrup and a 1/2 cup of soda. Blend.
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