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
Don't have pineapple? That's ok simply puree your favorite fruit, add sweetener if desired, and use in place of the pineapple puree.
- Prep Time: 2 mins
- Total Time: 2 mins
- Yield: 1 float 1x
- 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.