Vanilla Float Recipes

GUINNESS FLOAT

Steps:

• Divide ice cream between 2 glasses. Slowly top with beer; drizzle with chocolate syrup. Serve immediately.

VANILLA CREAM FLOAT

Steps:

• Place 2 large scoops of vanilla ice cream in the bottom of four 8 ounce glasses.
• Fill each glass with cream soda.
• Drizzle 1 teaspoons of caramel topping over each float and serve. Enjoy!

GRANDMA'S FLOAT

Steps:

• Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
• Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.

ORANGE CREAM FLOAT

Steps:

• Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream.

MIMOSA FLOATS

Steps:

• Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients.

CAPTAIN MORGAN CHERRY VANILLA COLA FLOAT RECIPE BY TASTY

Steps:

• Make the cherry vanilla syrup: Add the frozen cherries, maple syrup, cherry juice, and vanilla bean seeds to a small saucepan and bring to a simmer over medium heat. Cook for 6-7 minutes, or until the cherries are very soft. Using a potato masher or a fork, smash the cherries as much as possible. Reduce the heat to medium-low and continue cooking for 15-20 minutes, until the syrup has reduced and is thick enough to coat the back of a spoon.
• Strain the syrup into a small bowl and stir in the Captain Morgan Cherry Vanilla Spiced Rum. Let cool to room temperature, then cover and refrigerate until the syrup is cold, at least 1 hour or up to overnight.
• Make the white chocolate cornflake bark: Line a baking sheet with parchment paper.
• Spread the cornflakes in an even layer on the prepared baking sheet. Using a spoon, generously drizzle the melted white chocolate over the cornflakes in a single direction, making sure the cereal is almost, but not completely, covered. Freeze the bark until solid, at least 20 minutes or up to overnight.
• Break the bark into playing card-sized pieces and store in the freezer until ready to serve.
• Make the cola float: Add 1½ ounces of Captain Morgan Cherry Vanilla to each of 2 float glasses. Pour 12 ounces of cola into each glass, then top each with 2 scoops of vanilla ice cream and drizzle with half of the cherry vanilla syrup. Garnish each float with a few pieces of cornflake bark and finish with the maraschino cherries. Serve immediately.
• Enjoy!

MARGARITA FLOATS

Steps:

• Using lime wedges, moisten the rims of 6 margarita or cocktail glasses. Set aside lime wedges for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., Scoop ice cream and sherbet into prepared glasses. Combine soda, lime juice and tequila; pour into glasses. Garnish with reserved lime wedges. Serve immediately.

VANILLA FLOAT

Steps:

• Combine vanilla beverage mix and hot water in tall glass. Add seltzer; stir until well blended.
• Top with ice cream.
• Serve immediately.