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Ginger Vanilla Float

Ginger Vanilla Float

Makes 1 serving

  • 2 scoops (about 1/3 cup each) vanilla ice cream
  • Chilled ginger beer or ginger ale
  • Squeeze of fresh lime juice
  • 3 tablespoons lightly sweetened whipped cream
  • 1 tablespoon toasted shredded coconut*
  • Lime slice, for garnish

  1. Place ice cream in a tall 16-ounce glass. Fill with ginger beer. Add a squeeze of lime juice; stir. Top with whipped cream and coconut. Garnish with lime slice. Serve immediately with straws and a spoon.

To toast coconut:

  1. Heat an oven to 350°F. Spread coconut on a baking sheet with sides. Bake in the center of the oven 8 to 10 minutes or until lightly browned, stirring often. Cool. Store in an airtight container.

Recipe adapted from Farallon, San Francisco: Don Hall, pastry chef, Emily Luchetti, executive pastry chef.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,