Spiked Coconut Cherry Float
This spiked coconut cherry float is creamy, dairy-free, sweet and slightly boozy. Perfect for any summer party or gathering.
- Prep time
- 30 min
- Cook time
- 4 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 28 oz coconut cream
- 13.5 oz coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2-3 cups of cherries (pitted)
- 1 case White Claw Dark Cherry Seltzer
Instructions
- 1
Add the coconut cream, coconut milk, maple syrup, vanilla and sea salt to a high-powered blender. Blend for one minute.
- 2
Transfer the ice cream to a covered bowl and place in the refrigerator for at least one hour. The more chilled the better.
- 3
Pour the ice cream base into an ice cream maker and proceed according to maker directions.
- 4
Spoon the ice cream into a loaf pan or other container and freeze for 3-4 hours.
- 5
To make the floats, slice the cherries into quarters and line the bottom of a glass. Add 2 scoops of the coconut ice cream and pour a can of White Claw Dark Cherry Seltzer on top.