Pioneer Woman Blackberry Soda Floats

Pioneer Woman blackberry soda floats are an easy summer drink made with fresh blackberries, vanilla bean ice cream and club soda, ready in 35 minutes. They're a fun blackberry ice cream float for backyard parties, game day or Fourth of July cookouts, and they're kid-friendly and no-bake.

Strain the blackberry puree through a fine mesh sieve, because the seeds would otherwise turn every sip gritty. Skip it and the float loses its smooth, jammy color and the straw keeps clogging.

Cooking a third of the puree with sugar into a quick syrup balances tart berries without watering down the fruit flavor. Pouring that syrup over the ice cream before the club soda also makes the foam climb and swirl purple, like a homemade soda fountain.

Pioneer Woman Blackberry Soda Floats

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

5

minutes

Calories

480

kcal

Tart blackberry syrup and creamy vanilla ice cream meet fizzy club soda in this foamy, purple-streaked float. Stir it gently once the soda goes in, and sip it right away while it's cold and bubbly.

Ingredients

• 2 c. Fresh Blackberries
  

• 4 tbsp. Water
  

• 1/3 c. Sugar
  

• 2 c. Vanilla Bean Ice Cream
  

• 4 c. Club Soda
  

• Fresh Mint For Garnish
  

Directions

• Puree the berries: Place 2 cups blackberries and 4 tablespoons water in a blender and puree until smooth. The water helps the seeds blend into a pourable puree.
• Strain the seeds: Set a fine mesh sieve over a bowl or large measuring cup and pour the puree through it. Then press any extra puree through the mesh with a spoon so nothing goes to waste.
• Make the syrup: Pour 1/3 cup of the puree into a saucepan over medium-low heat and add 1/3 cup sugar. Whisk constantly until the sugar dissolves and the mixture simmers.
• Cool and combine: Remove the pan from the heat and let the syrup cool. Once it's cool, stir it into the remaining strained blackberry juice.
• Add the ice cream: Fill 2 large glasses with a couple scoops of vanilla bean ice cream each, using 2 cups total. Then pour the blackberry mixture over the top.
• Top with soda: Fill the remaining space in each glass with club soda, using 4 cups in all, and stir gently. Garnish with fresh mint and serve immediately while the foam is still tall.

Tools for this recipe

• Vitamix E310 blender, Cuisinart fine mesh strainer set, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, thaw them first and drain off any extra liquid before blending. Frozen berries work well here because you're pureeing and cooking them into a syrup anyway.

How long does the blackberry syrup keep?

Store the cooled syrup and juice mixture in a covered jar in the fridge for a few days. Give it a quick stir before using, since it can settle.

Can I make these floats ahead for a party?

Make the blackberry mixture ahead and keep it chilled, then assemble each glass right before serving. The ice cream and club soda should only go in at the last minute, since the foam fades fast.

What can I use if I don't have club soda?

Any seltzer or sparkling water works, and a naturally flavored one like lemon or berry adds extra flavor. Lemon-lime soda also works if you want a sweeter float.

What's the most common mistake with soda floats?

Pouring the soda in too fast makes the foam overflow the glass. Pour slowly down the side, then stir gently so the ice cream and syrup swirl together.