Chocolate Cherry Ice Cream Float

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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6 ounces bittersweet chocolate (60-percent cacao), finely chopped

3/4 cup heavy cream, at room temperature 

Pinch kosher salt 

1 quart vanilla ice cream 

1 bottle (550 milliliters) cherry ale 

4 to 8 brandied or Luxardo cherries with syrup, for garnish, optional 


  1. Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
  2. Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.