3-Ingredient Ginger-Peach Ice Cream Floats

From the kitchen of Carly

Boozy ginger beer, tender poached peaches, and melting vanilla ice cream collide in a glass. This float is pure summer in a sip, balancing spicy-sweet complexity with creamy simplicity. Minimal effort, maximum payoff.

3-Ingredient Ginger-Peach Ice Cream Floats

Peaches poached in ginger beer keep their bright flesh intact, turning soft and spiced at the core. The float itself is just hot-day geometry: ice cream in the middle, ginger beer on both sides, and enough peach body to make it feel substantial. Start here if you've never done this before.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 4 smallpeaches
  • 4 canginger beer , divided
  • 1 pintvanilla ice cream

Instructions

  1. Blanch the peaches in a large pot of boiling water for 1 minute, then plunge them straight into ice water. The skins will slip right off. Slice the flesh into 1/4-inch wedges.

  2. Combine the peaches and 3 cups of ginger beer in a medium saucepan and bring to a boil over high heat. Drop the heat to medium-low, cover, and simmer until the peaches are fork-tender, about 5 minutes. Pull off the heat and let them cool completely.

  3. To build each float, distribute the poached peaches among tall glasses and spoon 1 tablespoon of the poaching liquid over each one, setting the rest aside for another use. Add 2 scoops of vanilla ice cream, then pour the remaining 3 cups of ginger beer over the top. Serve with spoons and straws.

  4. Poached peaches keep well ahead of time, up to 3 days. Transfer them to an airtight container and refrigerate until you are ready to assemble.

Tips from the kitchen

  • A minute in boiling water loosens the peach skins so they slip off cleanly, no knife needed. Skip the ice bath and you'll spend ten minutes scrubbing.
  • Peaches release juice as they poach, so don't add extra liquid. The 3 cups ginger beer is exactly right for a tight simmer.
  • Pop your glasses in the freezer while the peaches cool. A cold vessel keeps the float from melting in the first three sips.

Variations

  • Swap vanilla for brown butter or bourbon ice cream and let the spice lean savory.
  • Poach the peaches in just 2 cups ginger beer, then top with 3 cups ginger ale instead for a lighter float.
  • Use nectarines if peaches aren't ripe, or skip the blanch and grill peach halves over high heat until caramelized.
  • Pour a shot of rum or bourbon into each glass before the ginger beer for a grown-up version.

Make ahead and storage

Poached peaches keep in an airtight container for up to 3 days. Assemble floats just before serving or the ice cream collapses and the ginger beer goes flat.