Very Berry Ice Cream Float

July is National Ice Cream Month. Normally, I’m not a “drink my calories” kinda gal, but every once in a while, you gotta give in and have a summer treat, especially when we’re right in the middle of National Ice Cream Month and the temperatures outside are soaring.

We’ve been very lucky this summer. Temperatures have not been overly hot, but they haven’t been overly cool either. Just right about 70 or 80, with a nice rain every few days. The only “bad weather” we’ve really had was the smoke that drifted down from the fires in Canada. Oh and one tornado warning that hit us at 1:15 a.m, followed by a nasty thunderstorm with 85 mph winds. I would have slept right through it, but my teenage daughter came and woke me up. We grabbed the cats and went down to our super-safe tornado shelter–the room under the garage. By the time we got there, the sirens had stopped, but my phone app said the warning was until 1:30, so we hung out down there for about 10 minutes and then went back to bed. I had a hard time sleeping that night … it’s tough to get back to sleep after an unsettling event like that, and the winds and rain were torrential. Everything is growing well … my first tomatoes should be ready tomorrow. I’m so excited to taste them!

Anyway, today is sunny and hot. I mowed the lawn this morning, but that is about all the time I could stand to stay out there. I came in and drank a nice cold glass of water, then shared a bunch of ice cream recipes on facebook (since I’m having an ice cream social party today), and then, after eating a big ol’ salad for lunch, decided it’s time to make myself a little ice cream treat. I had some of this berry syrup in the fridge that I made for my daughter’s Italian Cream Sodas and decided it would be even more wonderful with ice cream. It was so delicious, and such a beautiful color too!

Very Berry Ice Cream Float

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: as many as you like!

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Ingredients

Scale 1x2x3x

To make the simple syrup:

• 1 pound strawberries, washed, hulls removed (frozen unsweetened are ok too)
• 1 cup fresh or frozen mulberries, raspberries or blackberries
• 1 cup of water
• 1/2 cup of sugar (or a mix of sugar and stevia to make the equivalent of 1/2 cup sugar)
• 1/2 cup real maple syrup
• 1 teaspoon real vanilla extract

For each float:

• Cold club soda
• 1 – 1 1/2 shots of very berry simple syrup
• 1 shot of strawberry cream liqueur (optional-for adults!)
• 2 scoops of vanilla ice cream
• Fresh berries and a sprig of mint, for garnish

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Instructions

1. Put all the syrup ingredients in a saucepan and heat over medium high heat till boiling, stirring occasionally. Reduce heat to medium and simmer for about 15 minutes or until the berries are soft and mushy and the liquid is bright red. Strain through a cheesecloth into a bowl, then funnel the sweet syrup into a bottle, cover and put it in the fridge to cool.
2. When it’s time to make the floats, fill a large glass about 1/2 full of club soda. Add a shot of the berry syrup, stir and taste … if not sweet enough, add a little more syrup or, to make it boozy, add a shot of strawberry cream liqueur.
3. Gently add a couple scoops of ice cream into the glass. Garnish with fresh berries and a sprig of mint and enjoy!

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Notes

You’ll have enough syrup for 10 – 14 ice cream floats or cream sodas. Total time does not include straining or cooling time for the syrup.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at The Weekend Potluck, Munching Monday, Treasure Box Tuesday, Simple Supper Tuesday, Wordless Wednesday and Recipe Swap.

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