I love ice cream floats. I have certainly made enough of them. However, I am always thinking about new flavors that would jazz up the ones I grew up adoring. This Blackberry Pineapple Float is a flavor that certainly fit that requirement.
My family trips to a favorite ice cream parlor always come to mind whenever I make them. We had a vintage ice cream shop that was our weekend hang out. I would go back and forth between my main ice cream cones and sundaes and milkshakes and ice cream floats. I grew up adoring the classic root beer and brow cow varieties but in my adult years, I have loved to spice it up with random flavors that go so well together you would wonder why they aren’t sold together or even grown together in the garden of deliciousness.
My love of blackberries really began late and out of curiosity because I loved hearing my dad’s stories about picking them from his grandmother’s trees in Mississippi. He and his brother would pick them and then his grandmother would create the most incredible cobblers and pies from them. Lastly year after I finally tried them in this ice cream recipe, I realized I sort of liked them. This is now my second recipe using them.
They are the perfect partner for pineapple. The tropical and subtle flavor of the pineapple sherbet and pineapple soda really is amazing with a simple blackberry compote I created. And this float is quite beautiful as well. Serve these and people will be impressed, regardless of how easy it was to make!
- 1 pint fresh blackberries
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1 container pineapple sherbet
- 1 liter pineapple soda
- In a medium sized saucepan, add blackberries, water and granulated sugar and simmer over medium heat.
- Once blackberries begin to boil and sauce develops, use a fork to mash up half of the blackberries. Continue cooking until it thickens then turn off heat and cool.
- To make floats, add two scoops of pineapple sherbet to glasses then spoon blackberry syrup in each glass and add soda to fill glass. Serve.