White Claw's Spiked Coconut Cherry Float

This drink is the perfect adult dessert for summer
float

White Claw Hard Seltzer

Vanilla creaminess, ripe cherries, and some bubbly hard seltzer makes this float an excellent, refreshing sweet treat for warm summer days! Plus it's dairy and gluten free.

Recipe courtesy of Lisa Bryan.

6
Servings
229
Calories Per Serving
Deliver Ingredients

Ingredients

  • 14  Ounces  Coconut cream
  • 13.5  Ounces  Coconut milk
  • 1/4  Cup  Maple syrup
  • 1  Teaspoon  Vanilla extract
  • 1/2  Teaspoon  Salt
  • 2  Cups  Ripe cherries
  • Cans of White Claw black cherry hard seltzer

Directions

  1. Add the coconut cream, coconut milk, maple syrup, vanilla and sea salt to a high-powered blender. Blend for one minute.

  2. Transfer the ice cream to a covered bowl and place in the refrigerator for at least one hour. The more chilled the better.

  3. Pour the ice cream base into an ice cream maker and proceed according to maker directions.

  4. Spoon the ice cream into a loaf pan or other container and freeze for 3-4 hours.

  5. To make the floats, slice the cherries into quarters and line the bottom of a glass. Add 2 scoops of the coconut ice cream and pour a can of White Claw Black Cherry Hard Seltzer on top.

Nutritional Facts

Total Fat
15g
21%
Sugar
20g
22%
Saturated Fat
8g
33%
Cholesterol
45mg
15%
Carbohydrate, by difference
21g
16%
Protein
5g
11%
Vitamin A, RAE
171µg
24%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
166mg
17%
Choline, total
22mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
120mg
17%
Selenium, Se
5µg
9%
Sodium, Na
85mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
163g
6%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.