Spiked Coconut Cherry Float
Posted by Lisa on June 14, 2016 / 8 Comments
This spiked coconut cherry float is creamy, dairy-free, sweet and slightly boozy. Perfect for any summer party or gathering.
I’m so happy that cherry picking season was a success this year, unlike last year due to the drought. I remember being so bummed that all the cherry farms in Leona Valley, California, closed after only one week due to fruit-less trees. But not this year! I went cherry picking last week and got a big ‘ol bucket of fresh, organic cherries. Success!
Afterwards, my recipe development wheels started turning…what should I do with them? And I needed something good, as my roasted cherry cardamom ice cream recipe is already a reader favorite on this site. Well, as synchronicity would have it, White Claw reached out to me at the same time and asked if I’d like to try their new line of all-natural, low-carb, gluten-free, seltzer water with 5% alcohol and a hint of fruit. Ummm, yesss! I didn’t really have to think too hard about that one.
With the Cali summer in full swing (June gloom, please stay away!) I’m ready for some outdoor cocktails, of the healthier variety. And for this traditional vodka + soda girl, I’m all about clean ingredients with a bit of alcohol and a splash of fruit. Well, that’s what White Claw Seltzer is all about…it’s a convenient and tasty little beverage made from sparkling water, a hint of natural juice and pure cane sugar. In other words, no artificial ingredients, high-fructose corn syrup or other nasties. And bonus? The alcohol is not grain-based, which, as a celiac I’m a big fan of.
White Claw Seltzer comes in three flavors, lime, ruby grapefruit and black cherry…but with my bucket full of cherries staring right back at me, I quickly zeroed in on the black cherry. And I kept thinking, what could be more summery than an ice cream float?! With coconut ice cream…and cherries! Genius, right?
So I switched up my normal dairy-free, vegan ice cream and I think you’re gonna love it. I subbed the soaked cashews for coconut cream to make it even more coconut-y. Then, I chopped up some fresh cherries. Instead of having a cherry on top of your float, I wanted little bits of cherries that float around and give you something extra with every sip.
The great thing about this spiked float is that the alcohol is minimal. At only 5%, it’s slightly boozy but not over the top. Which, I can attest to because as part of my, ahem, “due diligence” of recipe testing I tried all of the flavors (and they’re all fab). So for those who don’t drink much (and who want a drink that’s natural and additive-free) this light, crisp seltzer is perfect. Happy float-making.
This is a sponsored post on behalf of White Claw Seltzer Works. All text and opinions are my own. Thank you so much for supporting the sponsors that help keep Downshiftology going!
- Add the coconut cream, coconut milk, maple syrup, vanilla and sea salt to a high-powered blender. Blend for one minute.
- Transfer the ice cream to a covered bowl and place in the refrigerator for at least one hour. The more chilled the better.
- Pour the ice cream base into an ice cream maker and proceed according to maker directions.
- Spoon the ice cream into a loaf pan or other container and freeze for 3-4 hours.
- To make the floats, slice the cherries into quarters and line the bottom of a glass. Add 2 scoops of the coconut ice cream and pour a can of White Claw Dark Cherry Seltzer on top.
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