A light and fresh take on that childhood classic – the ice cream float! These are so easy to make, and will definitely bring a smile to the young and young at heart.

10 min


  1. 1 cup (125g) fresh raspberries, plus extra, to serve
  2. 1 tsp Queen Organic Vanilla Bean Paste
  3. 2-4 tbsp icing sugar
  4. 4 scoops vanilla bean ice cream
  5. Soda water


  1. Step 1

    Wash raspberries and place them in a small saucepan, along with 2 tbsp of the sugar, and 1 tbsp of water.

  2. Step 2

    Cook raspberries over a low heat, stirring often, until the berries have wilted and broken down and the mixture is quite liquid.

  3. Step 3

    Pass raspberry mixture through a sieve, pressing and scraping to get all the raspberry flesh through, but leaving the seeds behind.

  4. Step 4

    Carefully taste the raspberry syrup (it may be hot), and add more sugar if desired. Cover mixture and place in the fridge to chill.

  5. Step 5

    To serve, place two scoops of ice cream into two tall glasses, and pour raspberry syrup over the top.

  6. Step 6

    Pour over the soda water to fill the glasses, and serve topped with a few extra raspberries and a paper straw.

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