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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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This is based on a recipe from Farallon restaurant, which I believe is in San Francisco - the recipe was in the newspaper, and is a great adult version of the classic ice-cream float. Ingredients:
2 scoops vanilla ice cream (1/3 cup each) |
cilled ginger ale or ginger beer |
2 teaspoons fresh lime juice |
3 tablespoons lightly sweetened whipped cream |
1 tablespoon toasted shredded coconut |
lime slice (optional) |
Directions:
1. Scoop ice cream into chilled 16 ounce glass.
2. Add the lime juice.
3. Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it).
4. Top with whipped cream and coconut and garnish with a lime wedge, if desired.
5. Serve immediately.
6. To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned.
7. Remove from oven and store in an airtight container or bag until needed.
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