I couldn’t sleep last night because of a belly ache (from antibiotics), and it got me thinking about that song – the lime in the coconut one. I was struck by a brilliant idea: a float with lime soda and coconut ice cream! I had coconut ice cream already, leftovers from last week’s Sister’s Night In, and the gas station on the corner sells the best lime soda. By the time I finally fell asleep, I had planned my whole Sunday around making this drink happen. I’m excited to say that it was amazing. I was right – it was totally worth losing sleep over.
Calgary has seen a ton of snow this weekend, and a float might seem like the wrong thing to have on a blustery, cold day. On the contrary, this tropical drink helped bring a little optimism to my day and made me feel like spring is just around the corner. Put the lime in the coconut, and you drink them both together. Put the lime in the coconut, and then you’ll feel better. I promise. Listen to the song too…it will make you smile and probably make you want to dance (or at least it did for me – I have very happy memories of this song from working at a grocery when I was going to university). A pretty little umbrella straw adds to the experience. Just don’t shake it all up, because that could get messy. Soda and shaking is never a good idea.
Lime Coconut Ice Cream Float
Yield: 1 float
Prep Time: 5 minutes
1 355 mL bottle of your favorite lime soda
2 scoops of your favorite coconut ice cream, gelato (or try making your own coconut ice cream – recipe follows)
1. Combine the lime soda and coconut ice cream however your little heart desires (in a tall glass, in a short glass, ice cream first, soda first, mash the ice cream and soda together, use a straw, use a spoon – so many variations). Garnish with something pretty.
Coconut Ice Cream
Yield:1 L ice cream
Prep Time: 4 hours | Freezing Time: 8 hours
1/2 cup sugar
1 cup heavy cream
1 cup coconut milk
1 tsp vanilla
1/4 cup sweetened flake coconut
1. In the top of a double boiler, combine the eggs and sugar over medium heat.
2. Heat for 8 – 10 minutes, whisking continuously until the mixture thickens and becomes creamy.
3. Remove from heat and pour into an air-tight container. Refrigerate until cool.
4. Pour the heavy cream into the bowl of a mixer fitted with the whisk attachment. Whisk on high until the cream forms stiff peaks.
5. Fold coconut milk and the flake coconut into the cream. Fold the egg mixture and vanilla into the whipped cream.
6. Make the ice cream according to your ice cream makers instructions.
7. If making without an ice cream maker, transfer the mixture to an air-tight container. Place in freezer for an hour, then blend mixture with a hand mixer. Return to the freezer for another hour. Repeat these 2 steps 3 more times.
8. Allow ice cream to harden in the freezer over night or at least 8 hours.