Pineapple Ice Cream Float

Name: Pineapple Ice Cream Float
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 floats
Ingredients: 1 1 pineapple; 1 1 cup granulated sugar; ½ ½ tablespoon pure vanilla extract; 3 3 tablespoons packed dark brown sugar; 1 1 quart vanilla ice cream; 1 1 liter club soda

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 floats
Calories
418 kcal
Course
Dessert
Cuisine
American

Pineapple Ice Cream Float

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 1 pineapple about 4 pounds, top trimmed
1 1 cup granulated sugar
½ ½ tablespoon pure vanilla extract
3 3 tablespoons packed dark brown sugar
1 1 quart vanilla ice cream
1 1 liter club soda chilled

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Instructions

Preheat the oven to 425 degrees. Peel the pineapple using a sharp knife, reserving the peels and core as you work. Go here for a tutorial on cutting up a pineapple. Cut the pineapple flesh into 1/2-inch cubes. Transfer the peels and the core pieces to a large pot; reserving the cubed pineapple flesh.
Add 5 cups of water to the pot and bring to a boil. Add the granulated sugar and vanilla extract. Cook for about 30 minutes, mashing the peels occasionally with the back of a spoon or a potato masher to extract the juice. You won’t actually see the pineapple peels “give” at all – but mashing still helps to release the juice.
Transfer the cubed pineapple to a rimmed baking sheet. Sprinkle the pineapple with the brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl and let cool completely. Cover and refrigerate for up to 2 days (or use immediately once cooled).
Pour the pineapple peel mixture from the pot through a fine mesh strainer into a large bowl. Discard the solids and return the liquid to the pot. Bring the liquid to a boil and cook until reduced to 1/2 cup about 10-12 minutes. Refrigerate the syrup, covered, until it is ready to serve, up to 2 days.
When ready to serve, divide the pineapple evenly among the 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops of ice cream. Fill with club soda. Drizzle with remaining syrup and serve. I garnished the glasses with a few chunks of pineapple skewered on a wood stick.

Notes

Pineapple: in place of the fresh pineapple, you can drain two 8-ounce cans crushed pineapple, roast it, and skip making the syrup.

Nutrition Information

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Serving 1 Float Calories 418kcal (21%) Carbohydrates 72g (24%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 52mg (17%) Sodium 124mg (5%) Fiber 2g (8%) Sugar 66g (132%)