Ingredients
- 1 c. Heavy cream
- 1 Tbsp. Granulated sugar
- 1/2 tsp Vanilla extract
- 32 ounce Seltzer water, chilled
- 2 Tbsp. Minced macadamia nuts, for garnish
- 4 x Pineapple wedges, for garnish Coconut Ice Cream, *see recipe Pineapple-Ginger Syrup, *see recipe
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Island Ice Cream Soda
Servings: 4
Directions
- 1.In a chilled 4 1/2-qt bowl of a heavy duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed till stiff peaks start to create. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the cream. Chill the cream till ready to use.
- 2.Pour 1/2 c. of the pineapple syrup into a tall, 16-oz glass. Add in seltzer water almost to the top of the glass. Place a scoop of the coconut ice cream on the side of the glass. Pipe a large rosette of whipped cream next to the scoop. Top with 1/2 Tbsp. of the macadamia nuts and garnish with a pineapple wedge. Repeat this procedure to make 3 more ice cream sodas. Serve immediately.
- NOTES : DIFFICULTY:** PREPARATION: 45 min plus chilling and freezing times.
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