Decked-out desserts have risen to great (and perilous) heights this year, with monster milkshakes leading the charge (alongside crazy ice cream cones and high-gloss cakes). These gravity-defying confections have popped up from Australia to NYC, featuring clouds of whipped cream, cotton candy, salty pretzels, chocolate-caramel drizzles or doughnut garnishes. The distinctly decadent trend inspired our kitchen to resurrect an even more exciting soda shop classic this summer: the ice cream float.
Our food editors stripped the concept down (without sacrificing any of the good stuff) to turn this OTT trend into a treat you can make at home, and actually finish in one sitting. The ginger-beer float is our tasty, grown-up take on the soda-shop craze.
- Candied ginger
- Ginger beer
- Vanilla ice cream
- Whipped cream
- Pizzelle cookies
- Skewer two or 3 candied ginger slices onto two drinking straws.
- Pour cold ginger beer into two chilled glasses until three-quarters full. Top each glass with 2 scoops ice cream.
- Dollop with whipped cream. Add ginger straws and pizzelle cookies. Cheers!