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! 

Pineapple Ginger Beer Ice Cream Float

• Author: Beard and Bonnet
• Prep Time: 2 mins
• Total Time: 2 mins
• Yield: 1 float 1x

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Description

Don’t have pineapple? That’s ok simply puree your favorite fruit, add sweetener if desired, and use in place of the pineapple puree.

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Scale 1x2x3x

Ingredients

• 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

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Instructions

1. Scoop the ice cream into a large glass add the pineapple puree and fill to the top with ginger beer.

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Notes

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.