Lemon Cardamom Ginger Beer Soda Float & Almond Cookie

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Lemon Cardamom Ginger Beer Soda Float

Recipe by Kristen Kish

  • 3 cups almond milk

  • ¼ cup water

  • ¼ cup granulated sugar

  • ¼ tsp. Vanilla extract

  • 1 teaspoon fresh lemon juice

  • Malai Lemon Cardamom ice cream

  • Ginger beer

  • Whipped topping, recipe below

  • Candied fennel seeds

Procedure:

Combine almond milk, water, sugar, and vanilla into a medium saucepan. Gently warm over medium heat, whisking gently until the sugar has dissolved, 6 to 8 minutes. Prepare an ice bath. Strain the milk through a fine-mesh sieve into a bowl. Stir in the lemon juice. Set the bowl into the ice bath and cool mixture.

To make the float, scoop 2 scoops of Malai’s Lemon Cardamom ice cream into a Collins-style glass. Pour the milk mixture half way up the glass. Top with ginger beer. Garnish with a generous dollop of fresh whipped cream, and candied fennel seeds to finish. Serve with a vanilla almond cookie.

Whipped Cream

  • 1.5 cups heavy cream

  • ¼ cup confectioner’s sugar

  • ½ vanilla bean, split lengthwise, seeds scraped

Procedure: 

By hand or using a stand mixer, whip the cream, confectioner’s sugar, and vanilla bean seeds until the mixture holds medium peaks. 

Vanilla Almond Cookie

  • 2 ½ Cups blanched almond flour

  • 1 tsp baking powder

  • ¾ cup cane sugar

  • 1/8 tsp fine salt

  • 1 cup gluten-free flour (I used Bob's Red Mill)

  • 1 ½ cups Malai Sea Salt Vanilla ice cream

  • 4 tablespoons unsalted butter

  • 1.5 tsp almond extract

  • Round sprinkles

Procedure

Preheat oven to 350 degrees. Line and lightly grease a sheet tray. In a small sauce pot, melt ice cream and butter together. Remove off heat and add almond extract. Set aside to slightly cool. In a mixing bowl whisk to incorporate the almond flour, baking powder, sugar, salt, and GFflour. Slowly pour in the liquid into the flour mixture, using a spoon to incorporate fully. Roll in your hands golf ball size cookies, dip the top in sprinkles and place on sheet tray. Press the cookie down to flatten into a ¾ inch thick disc. Place in oven and bake for 15-20 minutes or until slightly golden around the edges. Cool and serve with float.

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