This ice cream float has been… floating around in the back of mind for almost two years now. Back in August 2013, Jorge and I were exploring the Seattle food scene when we came upon Hot Cakes, a small restaurant that specializes in boozy milkshakes and molten chocolate cakes. There were so many tasty things on the menu (including a St. Germain Float), and we wanted to order all of them! Unfortunately, stomach space was minimal (we just had dinner), and the St. Germain Float option was trumped by an Extra-Dark Caramel Milkshake, a shake that I later recreated at home.
As we were leaving Hot Cakes that evening, I asked a waitress what was in the St. Germain Float, and she replied, “A scoop of vanilla ice cream with a shot of St. Germain poured over.” Seems simple enough right? Well I tried this at home, and it was delicious, but I don’t think I would really call it a float. Where was the soda? The bubbles? With a few simple additions, I finally landed on this recipe.
Made with just 4 ingredients, my St. Germain Ice Cream Float starts with a mix of St. Germain Elderflower Liqueur, fresh lemon juice and sparkling water. A makeshift elderflower soda if you will. The lemon balances out the sweetness of the liqueur while the bubbly provides a refreshing snap. To finish, drop in a big scoop of vanilla ice cream, and enjoy. So simple. SO delicious. The pairing of elderflower and vanilla just works in all the right ways. Continue reading for the recipe.