Cherry Chocolate Floats Recipes

Steps:

• Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
• Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

Steps:

• In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw.

Steps:

• Place 4 float glasses in the freezer to chill.
• Place 1 1/2 ounces of rum in each chilled glass, followed by 2 scoops of ice cream. Top with cream soda. Serve immediately.

Steps:

• In serving glass or mug, place ice cream.
• Slowly pour hot espresso over ice cream; drizzle with cherry syrup.
• Garnish with whipped cream, cherry and shaved chocolate, if desired.
• Serve immediately.

Steps:

• LINE a dinner-sized plate with foil. Place in freezer to chill for 10 minutes. Turn Magic Shell bottle upside down and shake for at least 20 seconds.
• SCOOP 6 rounded servings of cherry vanilla ice cream onto chilled plate. Immediately coat with Magic Shell. (To assemble later, return to freezer until ready to serve.).
• ASSEMBLE by placing two scoops of ice cream into 1 of 3 tall (12 ounce) glasses. Fill glasses 2/3rds full with black cherry soda. Serve immediately with iced tea spoons and straws.

Steps:

• Fill 2 tall glasses with soda.
• Stir in 2 tablespoons cream and 1/4 teaspoon vanilla into each glass.
• Top each glass with 2 scoops of chocolate ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.