Indigo Pistachio Cream Float (Print Version)
Pistachio-vanilla ice cream and indigo soda create a playful float with creamy mousse and whimsical garnishes.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For a striking natural indigo soda, steep 2 teaspoons dried butterfly pea flowers in 240 ml hot water for 5 minutes, strain, cool, and combine with lemon-lime soda, vanilla extract, and simple syrup. Adjust hue and sweetness to preference.
02 -
To create a vegan version, substitute plant-based vanilla-pistachio ice cream and whip coconut cream for the topping.
03 -
Pair the float with pistachio biscotti or lemon shortbread for a complementary treat.