Lemon Italian Soda Float
This float tastes like a summer afternoon. Mascarpone ice cream melts into fizzy lemon soda. It’s tart, creamy, a little floral, and finished with lemon zest and crushed pink peppercorns. Meant to be scooped, sipped, and maybe not shared.
Servings 4 Servings
Calories 632kcal
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.
Nutrition
Serving: 1Serving | Calories: 632kcal | Carbohydrates: 24g | Protein: 9g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 153mg | Sodium: 100mg | Potassium: 214mg | Sugar: 23g | Vitamin A: 1983IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 0.1mg