Strawberries and Cream Ice Cream Floats

Ice cream balls are pre-frozen which allows the ice cream to stay firm in the float longer and is great when preparing them for a crowd. For this recipe a softer style ice cream (usually found in larger tubs) works best to allow easy scooping into balls.

Approximately 27 2-inch diameter ice cream balls will yield from a 1 1/2 pint container of ice cream. This equates to about 3 ice cream floats worth of ice cream from each 1/2 pint of ice cream (3 ice cream balls per float).

Scale your preparation of ice cream balls according to the number of ice cream floats you plan to make. The total time noted below reflects the freezing time for the ice cream balls of minimum 2 hours.

Note on NUTRITION INFORMATION: this information is based on 1 float.

Course Dessert

Cuisine American

Prep Time 15

Total Time 2 15

Servings

Calories 426kcal

Author Toni Dash

Ingredients

Strawberry Ice Cream (3 pre-frozen balls per float) (see the notes above for a quantity guide), softer style
12 ounces Cream Soda per float

Instructions

Pre-Freezing Strawberry Ice Cream Balls:

Line a baking sheet (or multiple sheets depending on the quantity you are making) with wax paper, parchment paper or sticking plastic wrap. Using an ice cream scoop, scoop balls of ice cream (2-inches in diameter) onto the prepared baking sheet. Place in the freezer immediately and leave until the ice cream balls are firmly frozen 2 hours minimum (can leave them overnight).

Making Strawberries and Cream Ice Cream Floats:

Place three ice cream balls in a 12-14 ounce Collins glass and fill with cream soda. Tip: pour some cream soda and wait for the foam to subside before pouring more. Fill the glass in this manner to avoid overfilling.

Nutrition