This Strawberry Soda Ice Cream Float is a nostalgic yet refreshing treat that combines creamy, velvety ice cream with fizzy, fruity soda. In just 10 minutes of prep and 20 minutes of cooking, you’ll create a dessert that’s as fun to make as it is to eat. The contrast of smooth, cold ice cream and bubbly, tangy strawberry soda is pure magic, offering a delightful play of textures and flavors. Perfect for warm afternoons or sweet indulgences, it’s a crowd-pleaser that feels both special and effortless.
After a quick chill in the fridge for 2 hours, this float becomes an irresistible blend of sweet strawberries and rich creaminess. Each sip and spoonful delivers a burst of summer vibes, making it an instant favorite for all ages. Whether you’re hosting a gathering or treating yourself, this recipe is a simple way to elevate any moment. Its vibrant flavors and playful presentation are sure to bring smiles and spark joy at every bite.
Ingredients for Strawberry Soda Ice Cream Float
- Strawberry Soda Syrup:
- 6½ cups (32½ oz/923 g) ripe strawberries, hulled and chopped
- 2 cups (16 fl oz/480 ml) water
- 2 cups (16 oz/450 g) granulated sugar
- 2 tablespoons lime juice (freshly squeezed preferred)
- 1 tablespoon lemon juice (freshly squeezed preferred)
- ½ teaspoon citric acid (optional, for extra tang)
- For the Floats:
- Seltzer water, cold (adjust quantity to taste)
- Vanilla ice cream (use your favorite brand or homemade)
Step-by-Step Instructions
- Make the Strawberry Soda Syrup:
- In a large saucepan over medium heat, combine the strawberries and water. Bring to a boil, then reduce the heat to low and let simmer for about 15 minutes, until the strawberries are soft and broken down.
- Strain the mixture through a fine mesh sieve into a separate saucepan, pressing gently to extract as much liquid as possible. Discard the solids.
- Add the sugar, lime juice, lemon juice, and citric acid to the strained liquid. Bring to a simmer over medium-low heat and cook for 5 minutes, stirring occasionally. Skim off any foam that forms on the surface.
- Remove from heat and let the syrup cool to room temperature. Strain once more through a fine mesh sieve into a lidded container. Refrigerate for at least 2 hours (or up to 1 month) until cold.
- Assemble the Floats:
- When ready to serve, fill each glass with 1 part strawberry syrup and 2-3 parts cold seltzer water, adjusting to your preferred sweetness and fizziness.
- Top each drink with a few scoops of vanilla ice cream. Add a straw and serve immediately for the best experience.
Creative Serving Ideas for Your Float
Take your Strawberry Soda Ice Cream Float to the next level by adding a dollop of whipped cream and a sprinkle of crushed freeze-dried strawberries on top. For a fun twist, serve in mason jars with colorful paper straws for a retro vibe. You can also garnish with a fresh mint leaf or a slice of lime for a refreshing touch.
Storage Tips for Strawberry Soda Syrup
The Strawberry Soda Syrup can be stored in an airtight container in the refrigerator for up to 1 month. If you’d like to keep it longer, freeze it in ice cube trays and transfer the cubes to a freezer-safe bag for up to 3 months. Thaw in the fridge before using, and give it a quick stir to recombine.
Fun Recipe Variations to Try
Swap the strawberries for raspberries or blackberries to create a different berry-flavored syrup. For a tropical twist, use pineapple juice instead of lime and lemon juice. If you’re feeling adventurous, add a splash of vanilla extract or a pinch of cinnamon to the syrup for extra depth of flavor.
Time-Saving Tips for Busy Days
To save time, prepare the Strawberry Soda Syrup in advance and store it in the fridge. You can also use store-bought strawberry syrup in a pinch, though homemade will have a fresher taste. For quicker assembly, keep your seltzer water and vanilla ice cream chilled and ready to go.
Equipment You’ll Need for This Recipe
A fine mesh sieve is essential for straining the strawberry mixture smoothly. A large saucepan and a whisk will help you cook and combine the syrup ingredients evenly. For serving, tall glasses or mason jars work perfectly, and a sturdy ice cream scoop ensures easy portioning.
Strawberry Soda Ice Cream Float
Ingredients
Strawberry Soda Syrup
- 6½ cups ripe strawberries, hulled and chopped
- 2 cups water
- 2 cups granulated sugar
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- ½ teaspoon citric acid
Floats
- Seltzer water, cold, for serving
- Vanilla ice cream, for serving
Instructions
- Make the Strawberry Soda Syrup
- In a large saucepan over medium heat, combine the strawberries and water and bring to a boil. Reduce the heat to low and let simmer for about 15 minutes, until the strawberries have softened.
- Strain the mixture through a fine mesh sieve into a separate saucepan and discard the solids.
- Add the sugar, lime juice, lemon juice, and citric acid and bring to a simmer over medium-low heat. Let the mixture cook for 5 minutes, stirring occasionally. Skim off any foam.
- Remove from the heat and let the syrup cool to room temperature before passing through a strainer and into a lidded container for storage. Refrigerate for at least 2 hours (and up to 1 month), until cold.
- Make the Floats
- When ready to serve the ice cream floats, for each glass, add 1 part syrup to 2 or 3 parts seltzer (adjusting to your taste).
- Top the drinks with a few scoops of vanilla ice cream, add a straw and serve immediately.
