3-Ingredient Ginger-Peach Ice Cream Floats | view more Recipe

3-Ingredient Ginger-Peach Ice Cream Floats

  • '4 small peaches (about 1 pound)'
  • '4 cans ginger beer (6 cups)
  • divided'
  • '1 pint vanilla ice cream'

  1. Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water
  2. Slip off skins
  3. Slice into 1/4" wedges
  4. Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat
  5. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes
  6. Let cool completely
  7. To assemble floats, divide peaches among tall glasses and pour 1 Tbsp
  8. poaching liquid over each; reserve remaining poaching liquid for another use
  9. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over
  10. Serve with spoons and straws
  11. Peaches can be poached up to 3 days ahead
  12. Transfer to an airtight container and chill