I’ve been a little obsessed by ice cream floats lately. They are thirst-quenching and dessert-quenching at the same time. I’ve been experimenting with all sorts of floats, so I’m going to share a new one each month—they’re seasonal, of course.
First comes a coffee float. I invented this one on a hot Saturday afternoon in May when I needed my afternoon pick-me-up but didn’t feel like having a hot cup. And I wanted more than my usual black, bitter brew.
So I took the leftover coffee from the morning pot (I use Brown and Jenkins Organic Peruvian) and poured it into a tall cup filled with ice, and then plopped in a scoop of vanilla ice cream. My favorite vanilla ice cream is Julie’s Organic. (The same company makes Alden’s organic. All good!)
Of course, then you have to use a straw. I found good, old-fashioned paper straws at Ted’s Montana Grill in Manhattan. I ordered a big box and use them all the time. They’re called Aardvark. They’re compostable and biodegradable, unlike plastic straws.
After a morning of sweating in the garden and cleaning up around the yard, the truth is I needed two of these.