Ginger Vanilla Float
 |
||||
|
Ingredients
Look for dairy brands with the Real California seals.
2 scoops (1/3 cup each) vanilla ice cream
12 Ounce chilled ginger beer or ginger ale
1 squeeze of fresh lime juice
3 Tablespoon lighlty sweetened whipped cream
1 Tablespoon toasted shredded coconut
1 lime slice for garnish
12 Ounce chilled ginger beer or ginger ale
1 squeeze of fresh lime juice
3 Tablespoon lighlty sweetened whipped cream
1 Tablespoon toasted shredded coconut
1 lime slice for garnish
Instructions
- Place ice cream in a tall 16-ounce glass. Fill with ginger beer. Add a squeeze of lime juice; stir. Top with whipped cream and coconut. Garnish with lime slice. Serve immediately with straws and a spoon.
To toast coconut:
- Heat an oven to 350°F. Spread coconut on a baking sheet with sides. Bake in the center of the oven 8 to 10 minutes or until lightly browned, stirring often. Cool. Store in an airtight container.
Recipe adapted from Farallon, San Francisco: Don Hall, pastry chef, Emily Luchetti, executive pastry chef.
Recipe provided by the California Milk Advisory Board
Printer-friendly version
