Cherry Chocolate Floats Food

CHOCOLATE-CHERRY RUM FLOAT

Chocolate-Cherry Rum Float image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 floats

Number Of Ingredients 3

Ingredients

6 ounces dark rum
1 pint cherry-chocolate chip ice cream
Two 12-ounce bottles vanilla cream soda

Steps:

Place 4 float glasses in the freezer to chill.
Place 1 1/2 ounces of rum in each chilled glass, followed by 2 scoops of ice cream. Top with cream soda. Serve immediately.

CHOCO CHERRY-STOUT ICE CREAM FLOAT

Choco Cherry-Stout Ice Cream Float image

Provided by Jeff Mauro, host of Sandwich King

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 10

Ingredients

1 tablespoon chocolate syrup
2 scoops cherry chocolate chip ice cream (about 1 cup)
1 can stout beer, such as Guinness, chilled
Whipped cream, from da can, as desired
Crushed chocolate candies, such as M and M's, as desired
Jacked Cherries, recipe follows, as desired, optional
1 shot whisky, such as Jack Daniel's, optional
1 cup favorite whisky, such as Jack Daniel's
2 tablespoons brown sugar
1 cup dried cherries

Steps:

Swirl the chocolate syrup around in a glass all fancy-like. Place the ice cream on the bottom and pour the cold stout slowly into the glass. Top with whipped cream, crushed chocolate candies and Jacked Cherries if using. Serve with a straw, a long spoon and a shot of whisky, if desired.
Bring the whisky and sugar to a gentle simmer in a small saucepan and simmer until the sugar is dissolved. Pour the mixture over the cherries in a mason jar and let it sit in the fridge overnight.

CHERRY COLA FLOAT

Cherry Cola Float image

A twist on the classic coke float! Prep time does not include time to chill cherry cola or to chill the glasses.

Provided by breezermom

Categories Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups cherry cola, chilled
1 teaspoon vanilla extract
8 scoops fudge ripple ice cream
4 maraschino cherries
whipped cream (optional)

Steps:

Chill the cherry cola and place 4 mugs or glasses in the freezer to chill.
Once chilled, in a pitcher combine the cherry cola and vanilla extract.
Place two scoops of fudge ripple ice cream in each of four chilled glasses.
Pour the cola over the ice cream; top each float with whipped cream and a maraschino cherry. Enjoy!

CHERRY-CHOCOLATE LOAF

Cherry-Chocolate Loaf image

I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.

Provided by Chef John

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 15

Ingredients

1 teaspoon unsalted butter
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
1 cup white sugar
2 large eggs, at room temperature
¼ cup plain yogurt
¼ teaspoon vanilla extract
2 cups pitted cherries
½ cup dark chocolate chunks
½ cup chopped walnuts
¼ cup powdered sugar
3 teaspoons milk, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
Whisk flour, salt, baking powder, and baking soda together in a bowl.
Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g

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