I wanted a fun dessert that would be an ode to the end of summer while still looking forward to the beginnings of fall and all it has to bring. Sweaters, leaves, cozy blankets. Well, in my mind that’s what fall is, cooling weather and cozy things. But, in truth, here in California fall is probably the hottest season we have. Dry, windy, and hot. So, an ice cream float is a perfect fall treat.
When I told my husband that I was planning this dessert drink, he asked me if I was going to make a special barley ice cream to go in it. Nope, I wanted this to be a really simple fun treat for when you need a special dessert without a lot of fuss. So, I decided to use store-bought vanilla bean ice cream.
Maybe I should back up in case you don’t know what Lambic is. Wikipedia defines it as, “Lambic is a type of beer traditionally in the Pajottenland region of Belgium … Unlike conventional beers, which are fermented by carefully cultivated strains of brewer’s yeasts, lambic is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Zenne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.” So, simply put, a Lambic is a fruity slightly sour cider-like beer. Even more simply, Lambic is really really tasty!
I chose the cherry Lambic or Kriek because I love the slight sourness that the cherries bring; I think it offsets the sweet rich vanilla bean ice cream really well. But, they also have raspberry, peach, and apple Lambic that are a bit sweeter. And, use whatever your favorite vanilla ice cream is, even if that’s a vegan ice cream or vanilla frozen yogurt! It’s all good!
Lambic Ice Cream Float Recipe
Lambic Ice Cream Float
- 3 scoops Vanilla Ice Cream
- Kriek Lambic cherry flavor
- Scoop vanilla ice cream into a glass, and fill glass with Lambic. Serve with a long handled spoon and a fun straw.
Lambic Float is best shared with someone you like!