Pumpkin Ginger Float

  • Yield : 4 floats
  • Cook Time : 5m
  • Ready In : 35m
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  • 1 pint pumpkin ice cream
  • Two 12-ounce bottles ginger beer
  • Whipped cream, for garnish


Step 1

Place 4 float glasses in the freezer to chill.

Step 2

When ready to serve, scoop 1 to 2 scoops of ice cream into each glass. Slowly pour the ginger beer over the ice cream until it meets the rim of the glasses. Garnish with whipped cream and serve immediately.

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