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Summer Dessert Hack: Blueberry Ginger Ice Cream Floats

Summer Dessert Hack: Blueberry Ginger Ice Cream Floats

By Elizabeth Stark

Though I loathe hot weather, it’s hard not to be excited about all the fresh fruits that come with the season. So, I reluctantly don shorts and sweat it out, all the while enjoying the heck out of berry season. This week, I was thrilled to pick up fresh blueberries, strawberries, and raspberries at our local farmers market.

I have plans for the other berries, but right away I knew what I wanted to make with the very first blueberries of the season — blueberry ginger syrup. Perfect in everything from sparkling water to ice cream to yogurt, homemade blueberry syrup is irresistibly delicious with HUGE blueberry flavor with a subtle kick of spice from the ginger. It was just the thing to make a batch of ice cream floats really special.

Blueberry Ginger Ice Cream Float

Speaking of ice cream floats, they are my summer obsession. Fizzy, refreshing, and wonderfully sweet, floats are where it’s at. And (this is where the hack comes in), a completely delicious ice cream float can be yours in seconds. Need dessert for a crowd? Set out an array of flavored syrups and sodas, scoop ice cream into cups, and let your guests have at it. Sometimes simple really is better.

Head below for our easy recipe for homemade blueberry syrup and instructions for crazy delicious blueberry ginger ice cream floats!

Blueberry Ginger Ice Cream Float

Homemade Blueberry Ginger Syrup

Makes: approximately 1 1/2 cups

Prep Time: 10 minutes

Cook Time: 15 minutes, plus time for syrup to cool


  • 1 pint blueberries (2 heaping cups), washed
  • 3/4 cups sugar
  • 2 tablespoons grated fresh ginger
  • zest of 1 lime
  • juice of 1 lime


  1. In a non-reactive sauce pan, combine the blueberries, ginger, and sugar. Bring mixture to a boil, and then turn down to a gentle simmer. Cook, stirring often, for 12 – 15 minutes, or until berries have burst and mixture has thickened.
  2. Pour syrup through a mesh sieve, pressing to release as much of the juices as possible. Allow syrup to cool, pour into a jar, seal, and set in the fridge to chill.

Blueberry Ginger Ice Cream Floats

Makes: 1 serving

Prep Time: 1 minute


  • 2 tablespoons blueberry syrup
  • 6 – 8 ounces ginger beer
  • 2 scoops vanilla ice cream
  • lime slices and whole blueberries for garnish


  1. Set out a large parfait glass. Spoon 2 tablespoons blueberry syrup into the bottom. Fill glass halfway with ginger ale. Add 2 scoops of vanilla ice cream. Top off with a splash more ginger ale, add a straw, and garnish with a lime wedge and fresh blueberries.


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