Elderflower strawberry ice cream float

elderflower strawberry ice cream float

The perfect vibrant summer treat!
Recipe makes 4 large (500ml | 17 oz) floats.


  • 240ml (1 cup) elderflower syrup (cordial)
  • 250g (2 cups | 9 oz) strawberries, huled and chopped
  • 1,5l (6 oz | 1/2 gallon | 3 pints) vanilla strawberry ice cream
  • 720ml (3 cups) mineral water or club soda


  1. Combine elderflower syrup and chopped strawberries in a medium saucepan. Bring to a boil over medium heat and cook for a few minutes, until strawberries are tender.
  2. Strain mixture to a jar and cool to room temperature. Instead of discarding the strawberries, store them covered in the fridge and serve over ice cream.
  3. To serve: divide syrup between 4 large glasses (about 500ml / 1 pint in volume), add 2-3 big scoops of ice cream to each, pour over mineral water until it reaches the edge of the glass. Add a straw to each drink and enjoy!


If your grocery store doesn’t stock elderflower syrup, you can also get it on Amazonor at Ikea.