A green spin on a classic ice cream float made with matcha green tea. With a matcha syrup base, this bubbly matcha ice cream float is great for green tea lovers!
I LOVE root beer floats. Every summer I hunt down Abita root beer (the best!) to make ice cream floats.
It’s bubbly, sweet, and basically dessert in a tall glass.
I wanted to try making a matcha version and used the same idea of taking a soda base and adding ice cream.
I recently made matcha soda so this recipe was super easy to figure out since the all I needed to do was add ice cream.
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What I Used to Make This Matcha Ice Cream Float
The first step is to make the matcha syrup which is the base for a matcha soda.
Next is the bubbly part. Add seltzer water about halfway.
Add a scoop of vanilla ice cream.
Then another scoop.
Top the whole thing with more seltzer water and watch it fizz.
Done! Just make sure to stir everything together with a spoon or straw to make sure the matcha syrup from the bottom gets mixed with the seltzer water and the ice cream.
Matcha Ice Cream Float Tips
- Use seltzer water instead of club soda or sparkling water since it has the cleanest taste without the mineral flavor.
- Try matcha ice cream instead of vanilla if you want it to be super matcha-y.
- I add ice cream halfway so that the drink doesn’t overflow and cause a mess.
Matcha Ice Cream Float
- 1/2 can seltzer water
- 1/3 cup water
- 1/4 cup sugar
- 2 scoops vanilla ice cream
- 2 teaspoons [matcha]
- Make simple syrup by adding sugar and water into a saucepan and bringing it to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat.
- Stir in sifted matcha into the simple syrup and let cool.
- In a tall glass, pour in cooled down matcha simple syrup. Add 1/4 cup seltzer water.
- Scoop in ice cream and top drink with more seltzer water.
The nutrition information is an estimate calculated using an online nutrition calculator.