A Lemon Italian Soda Float is pure summer in a glass, combining tart, fizzy lemon soda with a scoop of creamy mascarpone ice cream. The bright citrus and sweet creaminess swirl together as the ice cream melts, turning every sip into a refreshing treat. It’s easy to make but feels like something you’d order on vacation, the perfect way to cool down and make an ordinary summer day feel just a little more special.
The best way to enjoy this Lemon Italian Soda Float is outside on a warm summer afternoon, preferably with your feet up and the sun on your face. It’s light, refreshing, and feels like the kind of treat that turns an ordinary day into something worth slowing down for. If you’re looking for more ways to cool off this summer, try my ice cream base — it’s easy to make and can be transformed into any flavor you’re craving, like olive oil sorbet or caramel ribbon swirls.
📋 Recipe
Lemon Italian Soda Float
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Equipment
- Mixing bowls
- Hand or stand mixer
- Loaf pan or freezer-safe container
- Parchment paper
- Ice cream scoop
- Tall glasses
- Microplane or citrus zester
Ingredients
Mascarpone Ice Cream:
- 1 cup mascarpone cheese room temperature
- 1 ¼ cups heavy cream
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Zest of 1 lemon optional
For the Float:
- 2 to 3 scoops mascarpone ice cream per glass
- 1 ½ cups sparkling lemon soda such as San Pellegrino Limonata
- Lemon zest for topping
- A few fresh basil or mint leaves
- Pinch of crushed pink peppercorns
Instructions
- Make the ice cream: Whip the heavy cream in a mixing bowl until soft peaks form. In a separate bowl, whisk together mascarpone, sweetened condensed milk, vanilla, salt, and lemon zest. Fold in the whipped cream until just combined. Pour into a loaf pan or container. Smooth the top and press a piece of parchment directly on the surface. Cover and freeze for at least 6 hours.
- Assemble the float: Scoop mascarpone ice cream into a tall glass. Slowly pour lemon soda over the top.
- Top and finish: Zest lemon over the foam. Add a few basil or mint leaves. Finish with a small pinch of crushed pink peppercorns.
- Serve right away: Best while fizzy and cold.
Notes
- You can swap the lemon soda for grapefruit or blood orange.
- If making ahead, keep the parchment in place on the ice cream to avoid freezer burn.
🌡️ Food safety
See more guidelines at USDA.gov.
FAQ's
This drink is best assembled right before serving so the soda stays fizzy and the ice cream keeps its creamy texture. You can, however, prep the mascarpone ice cream and keep it in the freezer for up to a week, then just scoop and pour the soda when you’re ready to enjoy.
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