Classic Float Recipe

Chill glass (optional)

Place the tall glass in the freezer for 10–15 minutes before making the float if you prefer an extra-cold presentation.

If your vanilla bean ice cream is very hard, let it sit at room temperature for 3–5 minutes so it softens slightly and is easier to scoop.

If using a vanilla bean for extra flavor, split 1/4 of the bean lengthwise and scrape out the seeds with the back of a knife. Set seeds aside.

Place the chilled glass on a steady surface. If you like a little ice, add a small handful of ice to the glass (optional).

Using an ice cream scoop, add two generous scoops of vanilla bean ice cream to the glass. Arrange them so there is room around the scoops for cola to be poured without overflowing quickly.

If using vanilla bean seeds for extra flavor, sprinkle the reserved seeds lightly over the ice cream now.

Slowly pour 12 fl oz chilled cola down the inside wall of the glass at a steady rate. Pouring slowly helps control foaming. Stop pouring if foam reaches the rim, wait for it to settle (10–20 seconds), then continue until the cola reaches near the top.

If foam rises high, gently press the back of the long spoon into the foam to create space, or wait briefly for it to settle before topping up.

Garnish with a maraschino cherry on top of the ice cream (optional). Insert a long spoon or straw for serving.

Serve immediately while the ice cream is still cold and the drink is fizzing. Encourage mixing bites of ice cream with sips of cola for the classic experience.

If preparing for a guest, place a small plate or napkin under the glass to catch any drips from melting ice cream.