Smoky Creamsicle Float Recipes

Steps:

• In a tall float glass, place as much ice-cream as you want.
• Pour a can of orange soda over. Tilt glass & can to reduce the foam & bubbles.
• Enjoy!

Steps:

• Whisk the chocolate sauce and instant espresso powder together in a small bowl until combined.
• Scoop the coffee ice cream into a tall glass and drizzle with the espresso-chocolate syrup. Pour the coffee soda over the ice cream and top with a spoonful of whipped cream. Add a straw and thread through the doughnuts, which can rest right on the top of the glass. Serve.

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

Steps:

• Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer's directions.
• For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness. If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.

Steps:

• In a chilled glass or freezie mug, add the ice cream and sherbet. SLOWLY pour on the soda, add a straw and an ice tea spoon and enjoy.

Steps:

• Place two scoops of ice cream in each of four frosty pint glasses. Divide the orange concentrate between the glasses, and top each with 1/2 cup cream soda, stirring to combine. Finish the floats with a nice dollop of whipped cream and a sprinkling of orange zest.