This Hibiscus Ice Cream Float is made with chilled hibiscus tea, sparkling water and your favorite vanilla ice cream — a simple, refreshing way to cool down.
I’m still riding a relaxed weekend high, dreaming of summer while eyeing fall flavors. But today it’s all about ICE CREAM FLOATS — a nostalgic treat with a grown-up twist. Just look at that color!
We had a cozy Labor Day weekend — lots of family time, low-key plans, and a little celebration for Layla’s birthday. We relaxed, caught up on The Office, did some chores, and enjoyed dinner out. It was exactly the balance we needed. The only thing that could have made it better was this hibiscus ice cream float.
This recipe is incredibly easy: brew hibiscus tea, chill it, then combine with sparkling water and pour over scoops of vanilla ice cream. It’s flexible — you could use other teas like lavender or chai — but I recommend a vanilla-based ice cream so the tea flavor remains front and center.
Ready to make a float? It’s fast, pretty, and perfect for warm days.
Hibiscus Ice Cream Float
Ingredients
- 2 hibiscus tea bags
- 2 cup water
- 1/2 cup cane sugar
- 3 cups sparkling water
- Your favorite vanilla ice cream
Instructions
-
Bring the water and sugar to a boil, then add the hibiscus tea bags and steep for a few minutes. Remove the tea bags, pour the brewed tea into a large jar, and chill in the refrigerator until cold.
-
Just before serving, scoop vanilla ice cream into glasses or bowls. Add the sparkling water to the chilled hibiscus tea and gently stir to combine.
-
Pour the hibiscus mixture over the ice cream and enjoy immediately.
Nutrition
Did you make this?Leave a comment and star rating below!