Spiked Coconut Cherry Float
This spiked coconut cherry float is creamy, dairy-free, sweet and slightly boozy. Perfect for any summer party or gathering.
Servings: 6 servings
Ingredients
- 28 oz coconut cream
- 13.5 oz coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2-3 cups of cherries pitted
- 1 case White Claw Dark Cherry Seltzer
Instructions
- 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.
Nutrition
Calories: 629kcal | Carbohydrates: 27g | Protein: 6g | Fat: 59g | Saturated Fat: 52g | Sodium: 208mg | Potassium: 702mg | Fiber: 3g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 7.6mg | Calcium: 47mg | Iron: 5.3mg