This coconut lime ice cream float is a refreshing summer treat! Fresh lime sweetened seltzer and crumbly toasted coconut cashew crisps make it one of a kind!
Trips to the local ice cream joint are one of my favorite things about summer. Nothing’s better on a hot summer night than an after dinner ride down the road to our spot, Joe’s Dairy Bar.
Only problem is, on those perfect summer nights, the rest of the town has the same idea too.
*This post is sponsored by Swell, The Next Wave of Ice Cream.
Usually ice cream is a line I don’t mind standing around for but there have been times when we’ve literally waited 30+ minutes. Partly because of the sheer amount of people and partly because the employees are all first-time job teenagers who have no clue what they’re doing. Hard to be mad at them though, I almost envy their 16 year old summer freedom and job choice when I get up to the counter and see how much fun they’re all having back there.
Sometimes we say screw it and get in the car anyway fully knowing it’ll be an hour long affair but hey, it’s summer, whatever. Other times, the freezer, our couch and Netflix win us over because hey, we’re in our mid-30s not 16, usually can’t stand crowds of people and don’t feel like paying the same amount of money for two soft-serve twist cones with sprinkles that we would for an entire gallon of ice cream in the store. Real life.
Those nights we forgo the local ice cream joint though are the nights I usually want something a little more “special” than my almost nightly, perfectly weighed out macro-friendly bowl of ice cream. Something that feels ice cream shop worthy, ya know?
So, let’s talk about ice cream floats.
Floats are one of those things I forget about 99% of the time then randomly remember, order one and think “this is so freakin’ good, why don’t I get this more often?!”
This coconut lime ice cream float is no exception to that rule. It’s insanely delicious, refreshing and just perfect for summer. Every sip conjures up visions of tropical beach lounging with it’s almost piña colada-esque taste (except think more bright and fun thanks to the lime). The crispy toasted coconut cashew crisps (which can totally be eaten as a treat on their own!) are a fun addition that I can guarantee no ice cream shop topping can compete with and the homemade lime soda is the perfect balance of tart and sweet that beats out Sprite and the like by a landslide. But the real star of the show in this float is the creamy coconut ice cream.
When I got to try out all the Swell Ice Cream (non-GMO, made with r-BGH & rBST free dairy) flavors coconut immediately stuck out for me as a favorite. All of the Swell Ice Creams have a lovely creamy, real ice-cream texture (something not all ‘better-for-you/high-protein’ ice cream category brands have for sure!) but what impressed me about coconut is how real the flavor tastes. Coconut can be a tricky one to nail on flavor often times tasting artificial and overly sweet but not this one. Even better, they accomplish that with a short, sweet and clean ingredient list!
Swell Ice Cream also stands out with its 10g of protein per serving. With that amount, it’s perfect for your nightly treat because it can be a standalone source of protein without needing to add anything else. I love this as I’m notorious for having 15-20g of protein left for the day when I get to dessert and always find myself playing macro tetris as I stand in front of the fridge at night. With Swell Ice Cream, 1.5 servings in my bowl and boom: macro perfection.
Those macros also make it great for eating in ways beyond just straight out of the pint. At 120 calories a serving, all flavors having 2.5g of fat or less and just 19g carbs, it can easily be incorporated into your favorite recipe for something a little more special, like this coconut lime ice cream float.
Their flavor selection is pretty stellar too. With combinations like dark chocolate toffee, peanut butter chocolate chip and salted caramel crunch to name a few, you’ll definitely find one you love outside of tried and true vanilla bean.
Find Swell Ice Cream near you using their store locator (I buy mine from my local Shoprite) and make sure to pick up a pint of coconut and enjoy a coconut lime ice cream float this summer!
Coconut Lime Ice Cream Float with Toasted Coconut Cashew Crisps
Coconut lime ice cream floats are a refreshing summer treat! Fresh lime sweetened seltzer and crumbly toasted coconut cashew crisps make it one of a kind!
FOR THE COCONUT LIME ICE CREAM FLOATS
- 8 ounces seltzer
- 1/4 cup lime juice
- 1/4 cup sweetener of choice (I used a sugar/stevia blend but sugar or honey will work as well)
- 1 cup coconut Swell Ice Cream
FOR THE TOASTED COCONUT CASHEW CRISPS
- 1/4 cup unsalted butter
- 1/4 cup coconut sugar
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened shredded coconut
- 1/4 cup toasted cashew meal (*see note on how to make)
FOR THE COCONUT LIME ICE CREAM FLOATS:
Combine the lime juice and sweetener in a small sauce pot over high heat. Stir until dissolved and starting to boil. Reduce heat to low and simmer for about 15 minutes until reduced by half and thickened. Let cool completely.
Add lime syrup to the seltzer and stir to combine.
Place 1/2 cup coconut Swell Ice Cream in each glass, top with the lime seltzer.
Garnish with toasted coconut cashew cookie crisps, lime wedges and whipped cream. Enjoy!
FOR THE TOASTED COCONUT CASHEW CRISPS:
Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mat.
Place the butter, coconut sugar and molasses in a small sauce pot over medium heat. Stir frequently until butter melts, mixture is well combined and starts to bubble.
Remove the pot from the heat, whisk in the xanthan gum until completely incorporated then stir in the vanilla, coconut and cashew meal until combined.
Spoon the mixture out onto the lined baking sheets in 1/2 teaspoon sized dollops leaving about 3 inches of room between each cookie as they will spread a lot while baking.
Bake 1 sheet pan at a time in the upper third of the oven for 7-8 minutes until bubbly and starting to set around the edges. Remove from the oven and let cool completely before touching them as they will harden and set as they cool.
*To make toasted cashew meal - simply process unsalted, roasted cashews in a food processor until fine crumb consistency.