I know I should totally be craving and cooking fall flavors, but seeing that it was 100° here yesterday and we have no a/c I am still on a tropical frozen kick!
A few weeks ago when I first shared the recipe for those ridiculously delicious Pineapple and Cilantro Moscow Mules I started whipping up this super easy Pineapple and Ginger Beer Ice Cream Float for the kids and it has since become a household favorite. This indulgent treat only has 3 ingredients and comes together so fast you can whip up dessert for a family of 4 in less than 5 minutes. Honestly, I spend more time explaining to the fruit bandit why he can drink ginger beer and can’t drink regular beer than I spend making 4 of these!
Now, if you excuse me I am going to go indulge in an ice cream float while I stand with my head in the freezer to cool down – seriously folks, it’s hot!Print
Don’t have pineapple? That’s ok simply puree your favorite fruit, add sweetener if desired, and use in place of the pineapple puree.
- 2–3 big scoops of vanilla coconut ice cream, or your favorite vanilla ice cream of choice
- 4–6 tablespoons pineapple puree
- Ginger beer, I like to use Bundaberg
- Scoop the ice cream into a large glass add the pineapple puree and fill to the top with ginger beer.
To make pineapple puree: Place chunks of fresh pineapple in a blender and blend on high until smooth. Store in an airtight container in the refrigerator.