Indigo Pistachio Cream Float (Print Version)

Pistachio-vanilla ice cream and indigo soda create a playful float with creamy mousse and whimsical garnishes.

# What You’ll Need:

→ Soda

01 - 800 ml artisanal indigo cream soda infused with butterfly pea flower

→ Ice Cream

02 - 8 scoops pistachio-vanilla ice cream

→ Mousse Topping

03 - 120 ml heavy cream, chilled
04 - 2 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract

→ Garnishes

06 - Crushed pistachios
07 - Edible flowers (such as violets or butterfly pea blossoms)
08 - Indigo sprinkles

# How to Make It:

01 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until needed.
02 - Scoop 2 portions of pistachio-vanilla ice cream into each of 4 tall glasses.
03 - Slowly pour 200 ml of indigo cream soda over the ice cream in each glass, allowing the soda to foam and bubble.
04 - Spoon or pipe a generous layer of the prepared mousse onto each float, creating a retro milk-bar effect.
05 - Garnish each float with crushed pistachios, edible flowers, or indigo sprinkles as desired. Serve immediately with long spoons and straws.

# Additional Tips::

01 -
  • Uses all vegetarian ingredients and can be made vegan with swaps
  • Eye-catching indigo color makes any table look special
  • No cooking required just fifteen minutes from start to finish
  • Cool creamy and lightly floral flavor profile
  • The mousse topping adds that classic soda fountain flair
02 -
  • This recipe is vegetarian and easy to make vegan
  • Butterfly pea flower brings vivid blue color and light earthy flavor
  • Great for summer celebrations or anytime you want a dramatic dessert
03 -
  • Keep all mix ins and glasses as cold as possible for the longest lasting float
  • Pour soda slowly down the inside of the glass to control foam
  • For the most striking look layer ice cream carefully and pipe the mousse in a high swirl right before adding toppings

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