Cherry Cream Floats Food

CHOCOLATE CHERRY ICE CREAM FLOAT

Steps:

• Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
• Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

CHOCO CHERRY-STOUT ICE CREAM FLOAT

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.

VANILLA CREAM FLOAT

Steps:

• Place 2 large scoops of vanilla ice cream in the bottom of four 8 ounce glasses.
• Fill each glass with cream soda.
• Drizzle 1 teaspoons of caramel topping over each float and serve. Enjoy!

CHERRY COLA FLOAT

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!

CREAM SODA FLOAT

Steps:

• Dissolve the sugar and the Kool-Aid in the hot water in a pitcher. Add the corn syrup and the vanilla extract. Sir well. Cover and chill syrup until cold. When the syrup is cold, pour 1/4 cup syrup into 1 cup cold club soda, stir gently and add 1 scoop of vanilla ice cream. (Make sure your cup is large enough because it will fizz and bubble!). Store remaining syrup in the refrigerator.