Egg cream with icecream

June  4, 2013
Author Notes

For our boys, big and little, dinner is often the means to an end. For dessert last summer, we made egg creams, a lot after I read about them in the August issue of Bon Appétit. I added a scoop of vanilla ice-cream which probably makes it something completely different. But, with or without ice-cream, the key component of the egg cream is the seltzer water that adds the fizz. I liken it to adding jazz hands to a square dance routine; it’s so unexpected but makes you smile. These were a really fun summertime treat that we enjoyed well into December. Although we didn’t have the mandatory counter stools we did have a soda jerk. (I’m not pointing any fingers but you know who you are.) —ourlastsupper

  • Makes 1
  • 1/2 cup milk
  • 1/2 cup seltzer water
  • 3-4 tablespoons chocolate syrup
  • 1 scoop of vanilla ice cream
In This Recipe
  1. Combine milk and chocolate syrup in a glass. Add a scoop of icre cream and then fill up the rest of the glass with seltzer water.
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