Strawberry Cheesecake has been a favorite treat for many years. I decided it would be fun to bring that decadent flavor to a refreshing drink, ice cream float style! The results? Completely mouth watering!!! Fresh fruit, luscious cheesecake, and smooth ice cream come together to create a completely gourmet ice cream float!
Sweet Silly Sara is a lifestyle blog based in Ohio with crafts and recipes for the whole family. We love traveling and reviewing products.
Strawberry Cheesecake Float
Strawberry Cheesecake has been a favorite treat for many years. I decided it would be fun to bring that decadent flavor to a refreshing drink, ice cream float style! The results? Completely mouth watering!!! Fresh fruit, luscious cheesecake, and smooth ice cream come together to create a completely gourmet ice cream float!
Strawberry Shortcake Floats
Click through for the recipe.
Blackberry Cheesecake Float
I have been craving all things blackberry lately. Normally I am not the biggest ice cream eater, but this little pint of blackberry cheesecake ice cream practically fell into my cart and begged to come home with me.
Immediately I knew how I was going to enjoy this treat! In an ice cream float!
Ice cream floats completely change the ice cream game in my book. I cannot resist them and love to try different flavors! They can be as simple as root-beer and vanilla or as complex as you care to make them.
This one is not too wild in terms of the combination, but it is wildly delicious!
To make a Blackberry Cheesecake Float you will need:
2 scoops of blackberry cheesecake ice cream
1 can of Cream Soda {I used Diet A&W}
optional:
graham cracker crumbs
whipped cream
Directions
Add ice cream to a tall glass
Top with cream soda
Optional:
Top with whipped cream and 1 teaspoon of graham cracker crumbs
This was a fantastic flavor for a float for a summer indulgence that took only a moment to prepare and share!
You might also like this Strawberry Shortcake Float recipe.
Chocolate Cherry 7 Up Float
You might also like this Chocolate Cherry Dr. Pepper Float recipe or this Blackberry Cheesecake Float recipe.
Chocolate Cherry Floats
I love to serve ice cream floats to friends and family. They are easy to make and while it seems like a pretty simple thing, an ice cream float can be as complex and creative as you desire. The combinations for yum are endless.
In this Chocolate Cherry Ice Cream Float recipe, you will find I went with basic ingredients you might already have in the kitchen. If you have them, get ready to dash in and make one of these!
Blackberry Cheesecake Floats are a reader favorite you will love too!
Find all of my favorite ice cream floats here
Summer Home Bar Guide
Cherry Berry Pie
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Ingredients:
Directions:
Lemonade Sensory Bin
Supplies:
A Knife
Clear Plastic Bin
Water
Ice
Lemons
Serving Spoons
Cups
Dishes
Invite your little ones to make lemonade.
They will want to touch, maybe taste and definitely smell things in here!
This is the perfect way to spend a hot day. Let the kids splash, squeeze and dish up cool spring refreshment!
If you liked this sensory play idea, keep scrolling babe, cause I have so many fun ideas for sensory play!
Reader favorites include:
Easy button sensory bags
Birthday Cake Sensory Bin
Absolutely YUM Christmas Spice Fruit Cake
To me, nothing says Christmas louder than a warm kitchen wafting smells of baking. With Christmas just around the corner, I have been trying out recipes for Christmas dinner feast. In addition to the traditional options, I was looking for an alcohol free version of fruitcake that I could serve to my younger guests and by Jove, I think I’ve found it!!! After trying several variations to the recipe, I’m absolutely stoked to share the recipe of this absolutely delicious spiced fruit cake. This is an ideal cake for Christmas, loaded with fruit, nuts, and spices that pack this cake with deliciousness! I have made it twice and it has been polished off both times before it has even had time to cool properly.
I have made a few minor tweaks to the original recipe by Omana Paul. I got it from a friend who called it “plum cake” which wasn’t fair since this recipe has no plums in it. It comes together quickly and tastes divine. One tip before you begin though, I had to throw out an entire batch because I cracked an egg directly in my batter and the egg was bad. Always crack your eggs in a separate bowl, or do the egg float test to check for freshness before you start a recipe.
The recipe yields one 6″ cake. Happy Baking!
YOU WILL NEED:
For the cake:
white sugar 3/4 cup
room temperature butter 2/3 cup
eggs 3
Plain flour 1 cup
chopped nuts (cashews, almonds, or walnuts) 1/2 cup
black raisins 1/4 cup
mixed dried fruit (dates, cherries, orange peels) 1/2 cup
cinnamon powder 1/2 tsp
clove powder 1/4 tsp
baking powder 1 tsp
vanilla extract 1 tsp
Salt 1/8 tsp
For the syrup:
white sugar 1/2 cup
WHAT TO DO:
Make the syrup. Melt half a cup of sugar in a pan on low heat till it turns into a dark caramel colour. Don’t let it burn. But make sure you don’t let it burn. Turn off heat and add about 1/4 cup water. The sugar will crystallize and harden. Put it back on the heat for about 10 minutes or until the sugar crystals dissolve. Cool and set aside.
Pre-heat oven to 350F / 180C.
Mix 3 tbsp. flour to the dry fruits and nuts. Dredge completely to coat them. This will prevent them from sinking to the bottom of the batter while baking. Put aside.
In a separate bowl mix remaining flour with the baking powder, spices, and salt.
Whip the butter together with the 3/4 cup sugar until fluffy. Incorporate the vanilla and one egg into the batter.
Then mix in a bit of the flour mixture. Then add another egg. Repeat alternating between the eggs and flour till they are all used up.
Add in the cool caramel and fruits and gently fold in.
Pour into a greased cake pan and bake until a skewer inserted into the cake comes out with dry crumbs, about 45 minutes to an hour.
Dust with icing sugar after the cake has cooled.
Enjoy!!!