Ginger caramel floats
Put a gourmet twist on the beloved ice cream float with this creamy ginger caramel float. Ice cream, caramel, ginger beer and whipped cream, what’s not to love? Serve in beer glasses when you need a treat on a hot summer's day.
Ingredients
Method
Ingredients
- ½ cup cream
- ⅓ cup caramel sauce
- 8 scoops of vanilla ice cream
- 1 cup milk
- 2 cups ginger beer
Method
- Whip the cream and set aside.
- Spread a tablespoon of caramel around the inside of four beer glasses.
- Divide the ice cream between the glasses, followed by the milk.
- Top with ginger beer and a generous dollop of whipped cream.
- Drizzle with the remaining caramel and enjoy while cold.
Top tip: Add a pretzel rim to each glass before pouring your creamy ginger float. Spread caramel around the rim of each glass and dip in crushed pretzels.
Whip up a homemade caramel sauce by placing half a cup of caster sugar and two tablespoons of water in a small saucepan over medium heat. Stir until simmering, then leave to cook undisturbed for 4-5 minutes or until amber in colour. Remove from the heat and whisk in 50g of butter. Add a quarter cup of cream and stir until well combined. Cool to room temperature.