Blueberry Ice Cream Float

Tall glass of sparkling blueberry float, layered with cream and garnished with mint and blueberries, sits on a marble surface.

5 from 3 votes

Blueberry Ice Cream Float

This float combines blueberry purée with fizzy lemon water and smooth ice cream for a refreshing dessert drink. It’s fun to make and even better to sip. Each layer adds flavor, texture and chill.

Prep Time10

Cook Time5

Cooling Time30

Total Time45

Course: Drinks

Cuisine: American

Keyword: Ice Cream

Servings: servings

Author: Bella Bucchiotti

Equipment

Ingredients

For the Blueberry Purée

2 Cups blueberries frozen or fresh
⅓ Cup granulated sugar
½ lime
½ Cup water

For the Blueberry Float

1 Cup sparkling water
1 to 2 Tablespoons lemon juice
2 Scoops vanilla ice cream I used bourbon vanilla ice cream
⅓ Cup ice

Instructions

Make the Blueberry Purée

Add all the blueberries except a few (save them for garnish) to a saucepan with the white sugar, juice of ½ lime and ½ cup of water. Turn on heat to medium then let mixture simmer for 5 minutes, stirring constantly.
Put the mixture in a food processor, process into puree and allow it to cool at room temperature. Refrigerate before serving.

Assemble the Blueberry Float

Fill base of 2 small glasses with some blueberry puree. Drop some frozen blueberries and crushed ice into the glasses.
Pour over 1 to 2 tablespoons of lemon juice and sparkling water, stopping 1 to 2 inches before the brim.
Top each drink with a heaped scoop of vanilla ice cream, garnish with a few blueberries and serve right away.

Notes

Don’t skip chilling: The purée tastes better cold and blends smoothly.
Use crushed ice: It keeps the drink cold and helps the flavors mix better.
Taste and adjust: Add more lemon juice if you prefer a tangier finish.
Serve immediately: The ice cream melts fast, so prep just before serving.

Nutrition

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