Who is ready to chill out!? It’s another scorching day at 37 degrees! Can you even believe it? I can’t remember it ever being so hot. At this point I am more than willing to adopt a cold-food-only-diet. And it’s going to start with these gorgeous Coconut Raspberry Floats.
I’m going to keep this one brief because honestly I had to muster up the strength to write this blog post. It’s so hot I can’t even think! Our apartment is not air conditioned and I’m sliding off my chair like it too doesn’t want anything touching it. And my laptop is also calling it quits. It seems to be working at snails pace from being overheated – note to self, never bring my laptop into a sauna. The sun is spilling into this room despite me having closed all the blinds and I’m watching it spread across the floor in terror (or perhaps that’s just a bead of sweat dropping off my forehead…at this point who knows). Regardless, I’ve chosen to muster up the strength to post these floats because it seemed only right to share what’s getting me through this heat wave in good spirits. You’re welcome.
So tell me, did you grow up drinking floats? To me this is a childhood summer classic. One of those sweet treats I’d look forward to on summer days when my mum was too hot to fuss over whether we had our sufficient helping of protein and vegetables, and allowed us the luxury of a cold and creamy float at snack time.
As a kid, I liked mine super simple – vanilla ice cream poured over with Sprite or ginger ale and a curly straw. This Raspberry Coconut Ice Cream Float is a bit more matured – using muddled raspberries and simple syrup to sweeten, a scoop of coconut (vegan) ice cream poured over with sparkling water and a paper (not plastic not curly) straw. But, that feeling of euphoria after the first sweet sip? Entirely the same.
There is no denying that some childhood favourites should be recreated for life. The proof is in the float. Of course, pallets change with age – and so a few modifications take this into consideration. What I love about these floats is its gourmet flare – using muddled raspberries, mixed with homemade simple syrup to bring out their natural sweetener. They are the perfect compliment to this sweet drink, pleasing to the eye, and a little more grown up. The homemade simple syrup is made by boiling coconut sugar and water. As for the coconut ice cream? That is store bought – we can’t all be Martha Stewart, amirite?
I’m sure you’ll love this sweet adult float too as a way to chill out and learn to embrace the soaring temps. It’s a little blast from the past, but with a more grown up flare. You can also add a little sprits to the mix, perhaps some rum or Aperol if you’re feeling boozy.
Cheers to the heat!
Raspberry and Coconut Ice Cream Floats
- 1/4 cup coconut sugar
- 1/4 cup filtered water
- 1 1/3 cup raspberries
- 4 scoops vegan vanilla ice cream
- soda water
- Begin by making simple syrup: In a saucepan bring coconut sugar and filtered water to a simmer. Stir to dissolve sugar. Then remove from heat and let sit 15 minutes.
- Divide raspberries and simple syrup between 4 cups, and gently muddle to combine. Add 2 scoops coconut ice cream to each glass. Pour over with sparkling water and serve.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW