Nothing says “summer” quite like an ice cream float, and these floats take things a step further by incorporating fresh summer peaches! A good ginger ale adds a delightfully spicy flavor to the sweet peaches for a fresh twist on the classic ice cream dessert.
4 small Hale Groves Orchard Fresh Peaches or Sweet Georgia Peaches
6 cups ginger ale, divided (four 12-oz. cans)
1 pint vanilla ice cream
- Remove skins from peaches by blanching them: submerge fruit in a large pot of boiling water for 1 minute to loosen skins, then submerge in ice water. Slip off skins and slice peaches into ¼” wedges.
- Poach peaches: bring peaches and 3 cups ginger ale to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender (about 5 minutes). Let cool completely.
- To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over peaches in each glass (you can reserve the remaining poaching liquid for using in iced tea or summer cocktails). Top with 2 scoops of ice cream, then pour remaining 3 cups ginger ale over mixture. Serve with spoons and straws.