Coffee Soda Float With Non-Dairy Ice Milk Recipe

This grown-up version of a root beer float comes just in time for summer! It’s much less sweet—made with coffee soda instead of root beer and ice milk instead of ice cream. And we even made it without the dairy so that those with delicate digestive tracts can get in on some of this made-for-summer sipping. When frozen (and lightly sweetened with coconut sugar and vanilla), Califia Farms’ Coconut Cream & Almond Milk Better Half makes a perfect stand-in for ice cream—and you don’t even need any special equipment to make it.

Coffee Soda Float With Non-Dairy Ice Milk Recipe

Yield: 4 servings
Active Time: 25 minutes
Total Time: 12 hours and 30 minutes

Ingredients

For the non-dairy ice milk
4 cups or 2 (16-ounce) containers Califia Farms Coconut Cream & Almond Milk Better Half, Unsweetened
4 tablespoons coconut sugar
1 teaspoon vanilla extract

For the coffee ice cubes
1 (32-ounce) container Califia Farms Cold Brew Concentrate

For the coffee syrup
¼ cup honey
½ cup coconut sugar
1 cinnamon stick
½ cup Califia Farms Cold Brew Concentrate

For the drink
12 ounces sparkling water
Chocolate syrup for drizzling

Instructions

Make the non-dairy ice cream
In a freezer-safe dish, add creamer, sugar, and vanilla. Whisk until combined. Place in freezer for 12 hours or overnight.

Make the coffee ice cubes
Pour cold brew concentrate into ice trays and freeze 6 hours or overnight.

Make the coffee syrup
In a saucepan over medium heat, add cold brew concentrate, honey, sugar, and cinnamon stick. Bring to a simmer, turn heat down, and simmer for 5 minutes. Remove from heat and let cool. Store in an airtight container in the refrigerator for up to 1 week.

Make the drink
In a tall glass, add 3 to 4 coffee ice cubes and 3 tablespoons syrup. Pour in ¾ cup soda water and gently stir. Float several scoops of non-dairy ice milk on top. Drizzle with chocolate sauce. Serve.

Recipe by: Angela Gaines
Photo credit: Paul Delmont