Ingredients
2–3 scoops of lemon ice cream or vanilla ice cream
1 cup of chilled lemon soda (like Sprite, 7-Up, or San Pellegrino Limonata)
Fresh lemon slices for garnish
Mint leaves (optional, for garnish)
Whipped cream (optional)
Lemon zest (optional, for extra brightness)
Instructions
Step 1: Start with a tall glass, preferably chilled in the freezer for 10 minutes. This helps the float stay frosty and refreshing longer.
Step 2: Add 2 to 3 generous scoops of lemon or vanilla ice cream into the glass. Gently place the scoops so they layer nicely without sinking too fast.
Step 3: Slowly pour the chilled lemon soda over the ice cream. Do this gradually to control the foam and avoid spills. The soda will start to bubble and froth as it meets the creamy ice cream.
Step 4: Allow the foam to settle slightly, then top with more soda if needed. The fizz will create a creamy head on top, perfect for spooning or sipping through a straw.
Step 5: Garnish with a lemon slice on the rim of the glass, a sprig of mint, a dollop of whipped cream, or a sprinkle of lemon zest for added flair. Serve immediately with a straw and a spoon.
Notes
Chilling your glass ahead of time helps maintain the perfect temperature and slows down the melting of the ice cream.
Don’t pour the soda too quickly—do it in stages. Pouring slowly allows you to control the foam and keep the layers distinct.
If using citrus zest, zest your lemon before slicing it to make garnishing easier and avoid waste.
The type of soda affects the sweetness. San Pellegrino Limonata is tangier, while Sprite or 7-Up is sweeter. Adjust to your flavor preference.
If your ice cream is too hard to scoop, let it sit at room temperature for 3–5 minutes before using.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 230
- Sodium: 45mg
- Fat: 10g
- Carbohydrates: 30g
- Protein: 2g