Although they used to be all the rage, the only ice cream soda most of us have tried, in America, at least, is the root beer float. But they can be so much more! Really, you can use any kind of ice cream, any flavored syrup, and any soda variation your little heart desires. My favorite, though, is the chocolate soda.
A purist’s recipe for a chocolate soda would involve chocolate syrup in a glass, followed by chocolate ice cream and soda water. But I’m a hedonist, so I do it backwards, upside down, and include milk. I also mix it up a bit in the middle, to get it all creamy and to leave more surface area for the soda to carbonate and crunch up.
Try this out and you’ll enjoy a weird mix of complete satisfaction and ultimate regret—satisfaction with your tasty treat, and regret that you didn’t try it sooner.
- 2-3 scoops of chocolate ice cream
- 1-2 Tablespoons Chocolate syrup
- 2 Tablespoons milk
- ½ can of soda water (roughly 4oz.)
- Whipped cream and a cherry (optional)
- Put 2-3 scoops of ice cream in your glass, depending on the glass size—you want the glass about 2/3 full of ice cream, with plenty of spaces between the scoops. Don’t pack it in!
- Squeeze chocolate syrup over the top of the ice cream. You want it to cover the top, about a tablespoon or so.
- Add about an ounce of milk—just enough to wash some of the syrup down to the bottom of the glass.
- Poke your ice cream from the top to the bottom, then give it a squishy up and down stir to mix the milk and syrup together a little.
- Pour soda water over the top to fill the glass.
- Break the ice cream up a bit, try a bite, and add more soda water if your glass isn’t full to the top.
- Add whipped cream and/or a cherry, if you’re using them, or just go straight soda like I do. Enjoy!!