Blackberry Ice Cream Floats made with Oregon Blackberries anyone? This sweet treat is sure to please. Bonus – use the extra blackberry vanilla syrup to make lemonade, drizzle over ice cream or pancakes, whatever you like!
Blackberry Ice Cream Floats
For the Syrup
Thin strips zest from 1 lemon
½ C fresh, frozen, or canned blackberries
½ C fresh lemon juice
½ C sugar
½ vanilla bean, halved lengthwise to expose seeds
For the Floats
32 oz club soda
1 pint vanilla ice cream
1 C fresh, frozen, or canned blackberries
In a medium saucepan combine lemon zest, blackberries, lemon juice, sugar, and vanilla
Bring to a boil over high heat, then reduce heat to medium to simmer until syrup thickens slightly and blackberries are broken down, about 10 minutes.
Strain through a fine-mesh sieve. Fish out vanilla bean, scrape out seeds, and add seeds back to strained syrup. Cool completely.
To serve, pour 1 oz (2 tablespoons) syrup into each of 4 tall glasses. Top with 8 ounces club soda per glass and stir to combine. Place a generous scoop of ice cream in each glass, and garnish with blackberries.