Cherry Cacao Nicecream Floats

Sundays call for Cherry Cacao Nicecream Floats⁣ 🍦🍦 We were inspired by @the_bojon_gourmetrecipe and put our own twist on it with Banana Nicecream. There's even an option to make an adult version with bourbon for Sunday Funday🍸⁣

Ingredients: ⁣
Cherry Cacao Nib Syrup:⁣
2 cups sweet, dark cherries⁣ (we used frozen)
1/2 cup organic cane sugar⁣
6 tablespoons cacao nibs⁣
1 tsp vanilla extract⁣
1 cup water⁣ ⁣

Float⁣ :
1 pint Banana Nicecream⁣ ⁣

Per soda:⁣
1/4 cup + 2 tablespoons Cherry Cacao Nib Syrup⁣
squeeze lime juice⁣
1/2 cup sparkling water⁣ ⁣

Cherry Cacao Nib Syrup:⁣
1. Place the cherries in a saucepan and add sugar, cacao nibs, and vanilla extract.⁣
2. Use a muddle stick to mash the cherries to a rough pulp (it's fine to leave the pits in). Add the water and bring the mixture to a boil over a medium flame, stirring frequently.
3. Remove from the heat, cover, and steep until cool, 1 hour and up to several hours.
4. Strain through a mesh sieve and into a bowl, pressing on the solids firmly to extract all the liquid goodness.
5. Discard the solids (or nom the cherry bits if you like).
6. Chill until cold. The syrup will keep, refrigerated, for up to 1 month.⁣
7. Combine the syrup and lime juice in a jar or bottle. ⁣Add the sparkling water and stir to combine.⁣
8. To make your float, place 2 scoops of Banana Nicecream into a tall glass, add your liquid, top with more Nicecream. Then Garnish with a couple of cherries & coconut flakes, if you like. Enjoy immediately.⁣ 
**Adult version: add 1/4 cup (60 ml) bourbon, per soda (optional)

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