Double Ginger Floats

Photo: William Dickey; Styling: Margaret Dickey
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 36%
  • Protein: 5.8g
  • Fat: 18g
  • Saturated fat: 11g
  • Carbohydrate: 69g
  • Fiber: 0.5g
  • Sodium: 157mg
  • Cholesterol: 73mg


  • 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


  1. 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. 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. 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.
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