Ingredients
- Strawberry Ice Cream (see the notes above for a quantity guide), softer style
- 12 ounces Cream Soda per float
Instructions
- 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.
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes
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