News Detail

Aug 3, 2011 2:02 AM

Creamy Apricot Floats

Is there anything more fun than eating an ice cream float? Yes—making this simple, surprising version of an ice-cream classic! Stick a straw in it and watch it disappear.

Makes 6


1 pound ripe apricots, pitted and cut into bite-sized pieces

1/3 cup sugar

1/4 cup water

About 1 1/2 pints vanilla ice cream

2 12-ounce bottles or cans cold cream soda


1. Combine apricots, sugar, and water in a medium (2- to 3-quart) saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce to a simmer and cook until apricots are very tender, 3 to 5 minutes. Set aside to cool.

2. Transfer cooled apricot mixture to a food processor and process until smooth. Refrigerate until well chilled.

3. Place a scoop of ice cream in each of 6 tall glasses. Top each with some of the apricot sauce. Repeat another layer of ice cream and sauce. Top with cream soda.

4. Serve with straws and spoons.

Copyright (c) 2011 Studio One Networks. All rights reserved.



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