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Double Ginger Floats

Photo: William Dickey; Styling: Margaret Dickey
Yield Makes 4 servings

Ingredients

  • 5 cups vanilla ice cream
  • 1/4 cup chopped crystallized ginger
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 bottles (12 oz. each) of cold ginger beer or ginger ale

Nutrition Information

  • calories 449
  • caloriesfromfat 36 %
  • protein 5.8 g
  • fat 18 g
  • satfat 11 g
  • carbohydrate 69 g
  • fiber 0.5 g
  • sodium 157 mg
  • cholesterol 73 mg

How to Make It

  1. To slightly soften 5 cups vanilla ice cream, heat in a microwave oven at 30 percent power for 5 seconds, or let stand at room temperature about 15 minutes. Scoop ice cream into a large bowl.

  2. Add 1/4 cup chopped crystallized ginger, 3/4 teaspoon ground cardamom, and 1/2 teaspoon ground cinnamon; stir quickly to swirl ingredients together. Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours; if storing up to 1 week, cover airtight.

  3. Scoop the ice cream equally into 4 glasses (each 16 oz.). Slowly fill glasses with cold ginger beer or ginger ale, about 2 bottles (12 oz. each) total.