Coconut Cherry Boozy Float
A creamy, dairy-free coconut ice cream float with dark cherry seltzer and fresh cherries. Perfect for summer parties.
- Prep30 min
- Cook4h
- Total4h 30m
- DifficultyEasy
- Servings6
This spiked coconut cherry float is a dreamy, dairy-free treat that combines rich coconut ice cream with tart cherries and a boozy cherry seltzer. The coconut cream and milk create an ultra-creamy base, while the maple syrup adds just the right sweetness.
Make the coconut ice cream ahead of time, then assemble the floats just before serving. Each glass gets a layer of fresh cherries, two scoops of ice cream, and a pour of dark cherry seltzer for a fizzy, refreshing finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a high-powered blender, combine coconut cream, coconut milk, maple syrup, vanilla extract, and sea salt. Blend for 1 minute until smooth.
- Transfer the mixture to a covered bowl and refrigerate for at least 1 hour, until well chilled.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions.
- Spoon the churned ice cream into a loaf pan or other freezer-safe container. Freeze for 3–4 hours, until firm.
- To assemble each float, pit and quarter the cherries. Place a layer of cherry quarters at the bottom of a glass.
- Add 2 scoops of the coconut ice cream on top of the cherries.
- Pour one can of White Claw Dark Cherry Seltzer over the ice cream and serve immediately.
💡 Tips
- For a non-alcoholic version, use dark cherry soda or sparkling water with cherry syrup.
- If you don't have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until firm.
- Chill the glasses in the freezer for 10 minutes before assembling for an extra-cold float.
Inspired by a recipe from Downshiftology