This entire Friday featuring ice cream in celebration of National Ice Cream Day on Sunday July 15 is sponsored by our sweet, smiley friends at Dreyer’s/Edy’s Slow Churned Light Ice Cream! Like them on facebook and check out what they’re doing this summer for children’s charity, Operation Smile!
We’ve been obsessed with ginger beer in the TasteSpotting (and The Delicious Life’s) kitchen for the last year or so…
It started when we had no choice but to order beer at a local bar. We opted for the least beer-y beer, a beer cocktail that “floats” a little bit of ginger beer atop a glass of regular beer. We sipped the drink politely, but when we got halfway through it, we gave up on the lager and asked for a glass of the incredibly intense, spicy, ginger beer by itself.
We haven’t looked back at regular beer since (not that we were ever looking at beer in the first place).
Pineapple and ginger seem to be a natural pairing since the pineapple is so sweet and tart and ginger is spicy. We use ginger beer as the base for this float that is a non-alcoholic “take” on those trendy beer floats of a few summers ago, which were the boozy “take” on the original soda floats. So yes, we have come full circle, it seems, with a scoop of Dreyer’s/Edy’s Slow Churned Light Ice Cream floating in a glass of soda (not beer).
Pineapple Ginger Beer Float
for each float, you will need:
1 generous scoop of pineapple ice cream (we used Dreyer’s/Edy’s Slow Churned Coconut Pineapple!)
1 bottle (10-12 ounces) of ginger beer (or ginger ale)
fresh pineapple slices and candied ginger to garnish
Place a tall glass (we used a pint glass) on a small saucer or plate (because the float may overflow).
Pour ginger beer into the glass about ¾ full.
Very carefully place a scoop of pineapple ice cream on top. It will sink a little and the ginger beer will foam. Don’t worry.
Garnish with fresh pineapple slices and candied ginger.
Serve immediately with a straw and long handled spoon.