Hey, guys! Sorry for the bit of radio silence here on the blog, lately. Between our Europe trip, moving across the country (by car, no less) I have to admit I’ve had a lot less time to create new recipes for you! But luckily, we are all moved now (and in the process of house hunting, so if anyone knows of some good listing in Salt Lake City, let me know!) and I am ready to get back into a routine!
I don’t know about you, but here in Utah there has been a bit of a heat wave and the idea of standing by a grill, or oven, for that matter, seems impossible. Basically I want is to drink something cool, and be in an air conditioned space (I’m a baby, I know). But I figured there might be some of you feeling the same way, so I decided to make us all some ice cream floats to help cool us all down!
And because variety is the spice of life, I’m sharing two ways to make these (and honestly, the possibilities are endless so feel free to get inspired and do your own). First up? A fruity cream soda with peach sorbet and raspberry sherbet doused with a peach Italian soda! This is perfect for those that prefer sweet over salty, and would be so gorgeous served alongside a 4th of July meal!
My second version is a bit more decadent. It’s base is a salted caramel and pretzel ice cream with a vanilla bean soda and topped with toffee and dark chocolate pieces!
And in case you’re thinking that your diet doesn’t include anything this delicious looking, let me just say that when it gets THIS hot? You need something this delicious to help keep your mind off it!
So go indulge! And try to keep cool!
- Fruit Cream Soda:
- 1 container peach sorbet
- 1 container raspberry sherbet
- 3 peach Italian sodas (or soda of your choice)
- Sweet & Salty Soda:
- 1 container of salted caramel pretzel ice cream (I used Red Button brand, but if you can't find that near you, any salted caramel will work)
- 3 vanilla Italian sodas (or soda of your choice)
- Scoop the ice cream into each glass, pour in the cream soda and enjoy!