Recipes

This All-Local Ice Cream Float Will Have You Licking the Glass Clean

August 13, 2015

Suck it up, ladies and gents. This all-Filipino soda float is chock-full of the good stuff our motherland has to offer. Starting it off is some homemade salabat soda that’s packed with the heat of ginger root, mellowed down with a simple coconut syrup.

Filipino Float3

Adding texture to this refreshment is a dollop of chunky mango jam that rests at the bottom of the glass like gold in a sunken treasure ship. Buffering the fizz is a generous scoop of Mantecado ice cream, which renders a milky cloud capped by a light coconut-caramel drizzle.

Filipino Float2

Sure enough, this recipe is safe for the kids, but if you’d like to keep the party going, a splash or two of your choice poison won’t hurt.

Filipino Soda Float

Time: 45 minutes
Yield: 4 floats

Ingredients: Ginger Soda

  • 1 cup sliced ginger
  • 2 cups water
  • 2 cups white sugar
  • cold water

Procedure: Ginger Soda

  1. In a saucepan, combine the ginger, sugar, and water
  2. Heat until the sugar is melted, then bring the mixture to a boil
  3. Once boiling, remove from the heat and allow the syrup to cool
  4. Strain the syrup to remove the large pieces of ginger
  5. Add the cooled and strained syrup into a soda stream and top off with water
  6. Pulse the soda twice, until fizzy
  7. Refrigerate until ready to use. (If you do not have a soda stream or a similar machine, add the syrup into tonic water to create the soda.)

Ingredients: Mango Jam

  • 2 large mangoes
  • 1/4 cup sugar
  • 2 tbsp water

Procedure: Mango Jam

  1. Peel the mangoes, discard the seed, and cut the flesh into small cubes
  2. In a saucepan, combine the prepared mango, sugar, and water
  3. Heat the mixture over medium-high heat until the sugar is dissolved and the mixture is thick
  4. Set aside to cool completely

Ingredients: Coconut Syrup

  • 1 cup coconut cream
  • 1/2 cup muscovado sugar

Procedure: Coconut Syrup

  1. In a saucepan, bring the coconut cream and sugar to a boil, until the sugar is dissolved
  2. Lower the heat and cook the mixture until thickened and dark brown
  3. Set aside

Ingredients: Assembly

  • 1 recipe mango jam
  • 1 recipe coconut syrup
  • 1 recipe ginger soda
  • Mantecado ice cream

Procedure: Assembly

  1. In a long glass, add a spoonful of mango jam
  2. Add the ginger soda into the glasses, leaving about 1 ½ inches from the top
  3. Top off the soda with two scoops of ice cream per glass
  4. Drizzle the coconut syrup over the ice cream
Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

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2 comments in this post SHOW

2 responses to “This All-Local Ice Cream Float Will Have You Licking the Glass Clean”

  1. Volts Sanchez says:

    Wow. This looks awesome. Glad to see that someone (aside from me, that is) actually appreciates salabat 😉

  2. CC says:

    (If you do not have a soda stream or a similar machine, add the syrup into tonic water to create the soda.) – Um, do you mean add the syrup to soda water, not tonic? Don’t think the bitterness of the tonic water would go very well with the syrup.

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