Ice cream floats have always been a weakness. I remember a simpler time and place sitting at the soda fountain at my neighborhood Rexall drug store sipping a root beer float and flipping the pages of the latest Archie comic. Ok, so that was a few long years ago, but the memories linger on.
These days, I’m a sucker for dessert drinks that combine liquor and ice cream. I mean, what’s not to like here? Just pour a shot of Kahlua over a scoop of vanilla and I’m in sweet heaven. But, recently I stumbled upon a local combination for a Praline Cream Float that I am adding to my Acadiana Table repertoire.
Now, some of these ingredients are local products that might be hard to find in Portland or Peoria, but stick with me. I am giving you a heading for finding them or substitutes that will be just as good. Well, almost.
Here in Acadiana, new food products generated by creative-thinking artisans hit the market regularly. Some never get much traction with a mainstream audience and usually wind up relegated to a small mail order market. Well, not my friends John Petersen and Collin Cormier. These guys had a light-bulb moment and decided to enter the competitive soft drink market with a uniquely South Louisiana drink called Swamp Pop. With four flavors in the line (Noble Cane Cola, Praline Cream Soda, Satsuma Fizz and Jean Lafitte Ginger Ale), Swamp Pop is made with Louisiana sugarcane. The product has taken the nostalgic soda pop category by storm and can be found at Cost Plus World Market locations nationwide.
I bought a four pack of Praline Cream Soda and with ice cream floats on my mind, I remembered the carton of butter pecan hidden in the back of my freezer. With a splash of my friend Trey Litel’s Bayou Rum spiced rum (made in Louisiana, of course) and a dollop of cinnamon whipped cream, all I need is a sprinkling of chopped Cane River pecans to make this Praline Cream Float a down-home Louisiana classic. This is what sweet memories are made of.
- 1 cup heavy whipping cream
- 1 tablespoon ground cinnamon
- 1 tablespoon sugar
- 2 scoops butter pecan ice cream or a quality vanilla ice cream
- 1 bottle cold Swamp Pop Praline Cream Soda or cream soda
- 1 (1.5 ounce) jigger spiced rum, such as Bayou Rum (optional)
- 1 tablespoon cinnamon whipped cream (see recipe)
- 1 tablespoon chopped pecans
- Sprig of mint, for garnish
- In a cold metal mixing bowl, add the cream, cinnamon and sugar. With an immersion blender or hand mixer, blend the cream on high until thickened with soft peaks. Cover and chill before serving.
- In an ice-cold mug or glass, add the ice cream. Pour over the soda and add the rum. Top with a dollop of cinnamon whipped cream and a sprinkle of chopped pecans. Garnish with a sprig of mint.
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