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Raspberry and Coconut Ice Cream Floats

Not just your average ice cream float. This recipe muddles raspberries and simple syrup. Add a big dollop of vegan vanilla ice cream and sparkling water. Enjoy all summer long.
Course Drinks, Snack, Sweets
Cuisine American, gluten-free, vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 190kcal
Author Hannah Sunderani

Ingredients

  • 1/4 cup coconut sugar
  • 1/4 cup filtered water
  • 1 1/3 cup raspberries
  • 4 scoops vegan vanilla ice cream
  • soda water
US Customary - Metric

Instructions

  • 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.

Notes

Nutritional information is a rough estimate.

Nutrition

Calories: 190kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 74mg | Potassium: 192mg | Fiber: 3g | Sugar: 22g | Vitamin A: 291IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 1mg