What is a Soda float?

What is an ice cream soda float?

Soda float or Ice cream soda float is a dessert-type or recreational-type drink made using ice cream and soda, carbonated water or soft drink such as root beer (hence the alternative name; root beer float). The drink may contain other ingredients such as candy, syrup, milk, and whipped cream.

Ice cream soda originates from the US. It was first created by Robert McCay Green, a flavored drink seller back in 1874 in Philadelphia, PA. The idea came to him on a hot day after he ran out of the ice he was using to make flavored drinks and decided to use vanilla ice cream instead. It’s worth noting there are other people who claim to have invented the ice cream float, including Green’s own employee, George Guy, Fred Sanders, and Philip Mohr.

Besides having a great taste, ice cream soda works because the carbon dioxide inside the soda is displaced from the resulting solution to form a small fountain of foam and bubbles that isn’t messy.

What are the most common flavors of ice cream soda floats?

There are many flavors based mainly on the ingredients. The most common include vanilla, chocolate, strawberry, coke, root beer;

1. Vanilla ice cream soda float

This drink is made using several scoops of vanilla ice cream and unflavored carbonated water. The ice cream is put first in a glass before pouring in carbonated water until the resulting foam rises to the top. Some whipped cream is added and a cherry.

When Sprite soda or 7 Up is used instead of unflavored carbonated water, the resulting drink is known as snow white. 

2. Chocolate ice cream soda float

This drink is made like the vanilla ice cream soda float. The only difference is the ingredients used, i.e., chocolate ice cream or vanilla ice cream with chocolate syrup.

3. Strawberry ice cream soda float

This drink is made in a similar manner to vanilla float ice cream soda float but using strawberry flavored ingredients like strawberry soda, strawberry syrup, and strawberry or vanilla ice cream.

4. Coke ice cream float

As the name suggests, this ice cream float is made with any cola/coke drink and vanilla ice cream.

5. Root beer float

Root beer float or brown cow or black cow is made using root beer and vanilla ice cream. However, some variations use other ice cream flavors. Beer may also be substituted, making variations like black cow different in some region in the US. While root beer float contains only root beer and vanilla ice cream in some places, some areas use chocolate ice cream to make a brown cow or chocolate cow. Some areas also substitute beer with cola and call it a black cow such as Northern Illinois and Northeastern Wisconsin.

Raspberry Charlotte Recipe For Two

Recently, I was in a bookstore and saw a picture of a Raspberry Charlotte and I was intrigued. However, the version of this recipe that I saw was quite large and far more than two people would need. So, I thought it would be nice to have a smaller version, which would feed two people a nice great looking dessert. Hopefully, you will find this recipe as appealing and tasty as I do.

Raspberry Charlotte Ingredients

For cake  

United States                           Metrics:

2/3 cup cake flour                                        85 gr cake flour

6 tablespoons sugar                                     72 gr sugar

3/4 teaspoon baking powder                        3 gr baking powder                           

1/4 cup canola oil                                        60 ml vegetable oil

1 large egg                                                  1 large egg

2 tablespoons water                                     30 ml. water

1 teaspoon vanilla extract                             5 ml vanilla extract

3 large egg whites                                       3 large egg whites

1/4 teaspoon cream of tartar                         1 gr cream of tartar

Raspberries for garnish                                Raspberry for garnish

Pinch of salt                                                pinch of salt

For raspberry mousse

3/4 tsp unflavored gelatin                             3 gr unflavored gelatin

1 large egg yolks                                         1 large egg yolk

1 tsp cornstarch                                           4 gr cornstarch

0.5 lb. frozen raspberries                             225 gr frozen raspberries

1/3 cup sugar                                              43 gr sugar

1 tbsp unsalted butter                                   14 gr unsalted butter

Pinch of salt                                                Pinch of salt

3/4 cup heavy cream                                    177 ml heavy cream

2 tbsp water                                                30 ml. water

For jam

1/4 teaspoon unflavored gelatin                    1 gr unflavored gelatin

1 tsp fresh lemon juice                                 5 ml fresh lemon juice

1/4 cup seedless raspberry jam                     57 gr seedless raspberry jam

1 tbsp sugar                                                 14 gr sugar

Raspberry Charlotte Directions

For Cake

  • Preheat the oven to 350 degrees F. Grease a 6″ square and 8″ round cake pan.
  • Combine flour, sugar, baking powder, and salt together in medium bowl stir until well-combined. Add oil, egg, water and vanilla extract, continue mixing until smooth.
  • Using a stand mixer, whisk egg whites and cream of tartar on medium speed until soft peaks
  • Add egg whites to batter, fold gently until there are no white streaks anymore.
  • Pour 3/4 cup of the batter into the round cake pan, gently tap the pan to the counter to release air bubbles. Pour remaining batter into the square pan and do the same. Bake for 8-10 minutes. Remove from oven and set aside.
  • Once the cake cooled, place around the cake on a serving dish. Add 1 tbsp of jam on top. Spread it evenly with an offset spatula. Place a 7-inch ring pan around the cake, leaving equal space on all sides.
  • Cut the cake in the square pan into 3 equal-sized long strips. Place each strip vertically around the round cake. Put the ends together neatly inside the ring.

For raspberry mousse

  • Combine water and gelatin in a small bowl and let it bloom.
  • Whisk together egg yolks and cornstarch. Set aside.
  • Cook raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk about 6 minutes until they turn to liquid
  • Slowly add 1/4 cup of the hot raspberry mixture to the egg yolk mixture. Whisk really good so the egg won’t be cooked. Return the tempered mixture back into the saucepan and cook until the mixture thickens
  • Pour the raspberry mixture through a strainer over the bowl with gelatin. Press until all that remains are the seeds. Discard the seeds. Fold raspberry + gelatin mixture until well-combined and set aside to cool.
  • When the raspberry is cooled, whisk heavy cream in a stand mixer until soft peaks form. Add whipped cream to raspberry curd, fold really gently until the mixture is lightened.

For Jam

  • Mix gelatin and lemon juice in a bowl and set aside.
  • Heat the raspberry jam in another bowl in the microwave until the jam is nice fluid.
  • Add the softened gelatin to the warm jam and whisk until well-combined. Set aside.

To assemble the cake

  • Pour raspberry mousse into the center of the cake ring, fill it until ½ inch taller than the cake. Spread out evenly with a spatula
  • Decorate the cake with the jam in any way you like it. Place fresh raspberries around the edge. Refrigerate for at least 6 hours
  • When unmolding, run a paring knife around the edge of the ring

Servings

  • Makes two or three serving

Southern Style Icebox Strawberry Pie

With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert.  When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.

Cook’s Note

  • You need to finish with two cups of filling.
  • Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
  • However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
  • This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer.  However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.

Icebox Strawberry Pie Filling Ingredients

  • 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
  • 1 (9-inch) pie shell, blind-baked and cooled
  • 1-1/2 cups cold water
  • 2 pints fresh strawberries, hulled and diced
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (optional)

Icebox Strawberry Pie Filling Directions

  • Blind-bake pie crust and cool.
  • Wash, hull and dice strawberries and set aside.
  • In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
  •  In a large saucepan, combine 1 cup water and cornstarch until smooth.
  • Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
  • Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
  • Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir in diced strawberries.
  • Pour strawberry pie filling into blind-baked crust and level filling.
  • Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
  • Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.

Related References

Thumbprint Cookies

Thumbprint cookies are a nice and decorative way to add color and flavor to any table.  Not only are they tasty and relatively easy to prepare, but I find them a handy way to use up the mini jam and jelly jars, which tend to arrive in the holiday food gift packages.  Using the mini jars of jams and jellies as filling in these cookies will create a variety of colors in each batch and put the mini jars of jams and jellies to immediate use. 

Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.

Thumbprint CookieIngredients      

Cookie Dough

  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unshifted powdered sugar
  • 1/3 cup white sugar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon almond extract

Cookie Filling

  • 1/2 cup fruit jam, divided

Thumbprint CookieDirections

  • Preheat the oven to 325o F (165 o C).
  • Combine butter and powdered sugar together with a spatula until creamy.
  • Add and combine with a spatula, vanilla extract, almond extract, salt, and egg yolk.
  • Add flour and combine with a spatula until just combined.
  • Using a small scoop, portion dough into 1/2-ounce (I-tablespoon size) balls.
  • Roll balls in a plate of white sugar to coat; roll again between your palms.
  • Place cookie dough balls several inches apart on a silicone-lined baking sheet.
  • Flatten balls slightly with a small plate or smooth spatula.

To Make Jam Promament Cookies

  • For more jam-faced cookies, press your thumb into each cookie to make a wider, shallow, indentation in each cookie.
  • Fill the indentation with jam.
  • Gently Tap baking sheet against the counter to settle the let jam.
  • Bake on the center rack of the oven (about 15 minutes ) until the cookie tops are barely blonde and bottoms are slightly golden.
  • Let the cookies rest on pan for 5 minutes, then transfer the cookies to a wire rack to cool.

Bread Pudding For Two

Bread pudding has been around a very long time.  I have cooks books going back to 1901 with some variation of the recipe.  And no wonder, this is a really simple and tasty dessert for the cooler months of the year and makes a nice holiday side dish or dessert, as well.

Ingredients

  • 1-1/2 cups day-old or toasted white bread cubes (2 slices)
  • 2 eggs (Large or Jumbo)
  • 1 cup whole milk
  • 1/4 cup golden raisins (optional)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon unsalted butter (cut in small cubes)

Directions

  • Divide bread, raisins, and butter between two greased 8 or 10 oz. Ramekins and set aside.
  • In a small mixing bowl, whip together eggs, milk, sugar, cinnamon, and nutmeg.
  • Pour in equal amounts over filling in both ramekins.
  • Bake, uncovered, at 350o F for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Allow bread puddings to cool and serve warm or room temperature.

Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Sugarless Cream Cheese Vanilla Frosting Recipe

Enjoying cream cheese frosting recipe that is low carb and sugar-free is a good idea. Apart from being tasty, it also is a healthy food choice. It can be perfect for cakes that are made from carrots apart from being the ideal solution for layer cakes, cupcakes, and red velvet cakes. It is silkily, easy and according to health experts, it also can be considered a good ketogenic option. Hence, it would be interesting to understand the ingredients needed for making this recipe. We also will have a look at the instructions that could help in making the same. We are sure it will be a very good sugarless cream cheese vanilla frosting recipe.

Are You New To Low Carb?

If you are not very used to low carb preparations, it is quite possible that you could have some doubts. You might wonder how is it possible to make cream cheese, frosted and that too without using sugar. However, the process is very easy and it is all about replacing sugar with something that has low carb content. There are quite a few alternatives available. You could use either erythritol or stevia blend instead of sugar. There are many who use Sukrin Icing Sugar. Swerve Confectioners is also a popular brand of Sukrin icing sugar.

The preparation time is around 10 minutes and the total time taken should also not be more than 10 minutes. It can accommodate 12 servings and has a total calorie count of 169.

Ingredients Needed

  • 1.1/2 packages or 12 ounces of Cream Cheese (Ensure that the cream cheese is soft and cool).
  • Softened unsalted butter 4 ounces, equivalent to 8 tablespoons or 1 stick.
  • Sukrin icing sugar or Swerve Confectioners – 1/2 cup.
  • Vanilla 2 teaspoons.
  • Stevia drops or stevia glycerite (just for taste)

How To Make It – Instructions

  • To begin with, the cool cream cheese has to be beaten until it becomes smooth. You could use a mixer that is convenient for you. But we feel a hand mixer could be the best option.
  • Next, the sweetener should be added. Beat the sweetener until the texture becomes light. The vanilla should also be thoroughly beaten until it becomes incorporated completely. Ensure that there are no lumps in it.
  • Once this has been done, butter should be added. Beat the butter again and ensure that the entire mixture is whipped together, and it has a light and nice look, touch, and feel. The sweetness can be adjusted by adding powdered sweetener or stevia. You could add as much as you want depending on your specific taste bud.

This completes the process of making a tasty, healthy and nutritious frosting recipe that is sugarless and made from cream cheese, vanilla amongst other ingredients. As mentioned above, apart from being completely free from carbohydrates and artificial sugar, it could be used for making different types of cakes.

It also is not very calorie-rich and could make a good breakfast or evening munching option. The best thing is that the whole thing can be done quite easily and should not take more than ten minutes. If it is kept refrigerated, the frosting should be good enough for a day or two. It is a different matter that children will find it too irresistible and might get over with it within a few minutes.

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