River Float Recipe
blue raspberry soda, vanilla ice cream, gummy fish & frog
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soda base
Ice cream
Garnish
Glass & assembly tools
Method
Prepare glass
Chill and rim (optional)
Chill a tall glass in the fridge or freezer for 5–10 minutes. If you want a sparkly rim, wet the outer top edge with a little water or a drop of soda and dip the rim into blue sanding sugar or edible glitter so it sticks. Set the glass on a stable surface.
Assemble soda base
Pour 12 oz blue raspberry soda into the chilled glass. If you'd like a less sweet, more effervescent float, gently add 2 oz club soda or sparkling water and stir once lightly to combine. Leave some headspace (about 1–2 inches) for the ice cream.
Add ice cream
Using a scooping spoon, place 2 scoops of vanilla ice cream gently into the glass on top of the soda. The ice cream will foam up; allow it to settle for 10–20 seconds before continuing.
Garnish & finish
Arrange 4 gummy fish and 4 gummy frogs so they appear to float on or around the ice cream. Push a few slightly into the ice cream so they stay in place. If you used sanding sugar for the rim, wipe off any loose granules that may fall into the drink.
Insert a long spoon and/or straw. Serve immediately while the ice cream is still slightly solid and the soda is fizzy.