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Ginger Vanilla Float



– 2 whole scoops (1/3 Cup each) vanilla ice cream – 12 ounces chilled ginger beer or ginger ale – 1 whole squeeze of fresh lime juice – 3 tablespoons lightly sweetened whipped cream – 1 tablespoon toasted shredded coconut – 1 whole lime slice for garnish
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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