How to Make Any Ice Cream Float in 2 Steps

Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

Today: The laziest -- and most delightful -- summer dessert is a lot more versatile than we realized.

I know you know you don't need a recipe to make an ice cream float. The gospel I would like to spread is that you don't even need ice cream. Or root beer, for that matter -- although the root beer float is one of nature's perfect foods.

All you need is something frozen and scoopable (sorbet, sherbet, gelato, semifreddo) + something liquid and fizzy (soda, seltzer, beer, prosecco). Put them in a glass and you have a lazy summer dessert that will make people smile and earn you lots of points. Here are a few combinations I'd recommend:

• Blood orange sorbet + seltzer (pictured below)
• Vanilla + ginger ale
• Lemon sorbet + cava + splash of cream
• Ginger ice cream + maple syrup + seltzer
  
• Coconut sorbet + sparkling limeade
• Mint gelato + Aranciata
• Malted Ice Cream with Chocolate-Covered Pretzels + stout (don't be afraid of chunks -- that's what the spoon's for!)

How to Make Any Ice Cream Float in 2 Steps

1. Get a glass (preferably tall) and a spoon (preferably long-handled). Straws are optional but will make this whole thing look cuter and more intentional.

Like that straw holder? It's a Weck Asparagus Jar and you can get it in Provisions!

2. Scoop your frozen treat into the glass (2 scoops? 3 scoops? This is your not-recipe -- you decide!). Slowly pour in your fizzy drink. Let the froth settle down a bit, then top it off with more fizzy drink. Replenish as needed.

Still looking for a recipe? Here's some inspiration:

• Homemade Ginger Ale Float 
• Alice Medrich's Beer Float Guide
• Lemon, Lime, Campari Sorbet Float

We're looking for contributors! Email submissions@food52.com and tell us the dish you could make in your sleep, without a recipe.

Photos by James Ransom