Orange Ginger Float Food

PUMPKIN GINGER FLOAT

Steps:

• Place 4 float glasses in the freezer to chill.
• When ready to serve, scoop 1 to 2 scoops of ice cream into each glass. Slowly pour the ginger beer over the ice cream until it meets the rim of the glasses. Garnish with whipped cream and serve immediately.

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

ORANGE CREAM HALLOWEEN FLOATS

Steps:

• In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.
• For each serving, scoop heaping 1/2 cup ice cream mixture into 16-ounce glass. Pour about 1 cup ginger ale over top of each.

ORANGE GINGER FLOAT

Steps:

• Pour 1/4 cup of orange soda into each glass.
• Next put half of the sherbet into each glass.
• Finally, add half of the ginger ale to each glass. Drink up!

CREAMY ORANGE FLOAT

Steps:

• Add the ice cream to a large glass and top with some orange soda and whipped cream.

CANDY CORN CREAMY ORANGE FLOAT

Steps:

• Rub the orange wedge along the rims of 2 pint-size glasses. Pour the sugar onto a shallow dish and dip the rims of the glasses into the sugar.
• Put 2 to 3 scoops of coconut sorbet into each glass. Fill each glass with orange soda (you may not need to use it all). If you pour the soda over the back of a spoon into the glasses, it will keep the soda from breaking up the sorbet too much. Top each float with lots of whipped cream and sprinkle with yellow sanding sugar. Add a straw and enjoy!

ORANGE EGGNOG FLOAT - (NO ALCOHOL)

Steps:

• Beat eggs and sugar until light (no separation).
• Stir in orange and lemon juices.
• Put small scoops of ice cream in a punch bowl.
• Pour ginger ale against the sides (inside, would be my choice!) of the bowl (to preserve the bubbles).
• Add juice mixture slowly, stir gently.
• Serve immediately.

ORANGE FRESCA FLOAT

Steps:

• Put 1/4 cup of crushed ice into bottom of cup.
• Put 3 scoops of ice cream into cup.
• Put Fresca in to your liking and enjoy!

ORANGE GINGER SAUCE

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

GINGER VANILLA FLOAT

Steps:

• Scoop ice cream into chilled 16 ounce glass.
• Add the lime juice.
• Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it).
• Top with whipped cream and coconut and garnish with a lime wedge, if desired.
• Serve immediately.
• To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned.
• Remove from oven and store in an airtight container or bag until needed.