Ice Cream Float Recipe

Chill glass

Place the highball or tall glass in the freezer for 5–10 minutes beforehand, or fill briefly with ice water to chill, then discard ice water. A chilled glass keeps the soda fizzy longer and prevents the ice cream from melting too quickly.

If using ice, add 3–4 ice cubes to the chilled glass now. Note: adding ice will dilute the soda slightly and keep the float colder; omit ice if you want the pure soda flavor.

Pour 8–10 oz of the chosen Excel soda into the glass first. Pour gently down the side of the glass to reduce foaming. Reserve about 2–4 oz of soda for topping later.

Using a large ice cream scoop, add 2 generous scoops (about 2 scoops) of Bold Spoon Vanilla Crème Brûlée ice cream into the glass. Let the foam settle for 10–15 seconds.

Top with the remaining 2–4 oz of soda, pouring slowly over the back of a spoon or down the side of the glass to control foaming and keep the ice cream from overflowing. The soda will foam and rise around the ice cream—stop pouring when the foam reaches the rim.

Add the third scoop of ice cream on top if desired for a taller float. If the ice cream causes excessive overflow, pause and allow foam to subside before adding the final scoop.

If using, sprinkle about 1 tsp of finely crushed caramelized sugar (or a light dusting of granulated sugar torched briefly if you have a kitchen torch) over the top to echo crème brûlée’s signature caramelized crust. Alternatively, drizzle a small amount of lightly warmed caramel sauce.

Optional: pipe or spoon 1–2 tbsp whipped cream over the top and place a maraschino cherry on the peak for a classic presentation.

Serve immediately with a long spoon and a straw. Encourage guests to stir lightly to combine creamy ice cream with fizzy soda as they eat.

Ensure the glass is thoroughly chilled and dry (unless you opted to add ice). A cold, dry glass helps maintain carbonation and prevents premature melting.

If you wish to caramelize sugar on top using a torch: sprinkle the 1 tsp of sugar on a spare small plate and briefly torch to create caramel shards to crumble over the float. Use caution and do this before assembling the float if you’re inexperienced with a torch.