This Shirley Temple float takes everything you already love about the classic and makes it better. Creamy, fizzy, and sweet with just enough citrus to keep it balanced, it is the kind of drink that disappears fast no matter who you make it for.
When my sister and I were younger, we were allowed one sweet treat when we went out to eat. Most of the time we would share a Shirley Temple float, and it was honestly one of the things we looked forward to most about those weekly dinners. The grenadine running through the ice cream, the fizz, the maraschino cherry on top, it made it feel like a real occasion even when it was just a regular Tuesday. It sits in the same category of drinks I grew up loving as the egg cream soda, the kind of thing that feels special without being complicated.
I introduced it to my kids recently and it immediately became this summer's most requested drink. They started out sharing it the way my sister and I used to, but that did not last long. Now they each want their own glass, every single time. It reminds me a lot of how they reacted to the Roy Rogers the first time they tried it.
The grenadine hits first with that sweet, pomegranate-berry flavor, then the ginger ale brings in a crisp fizz that keeps it from feeling too heavy. As the vanilla ice cream melts in, it creates this smooth, creamy foam that makes every sip taste like a berry vanilla float. Sweet and indulgent, but the citrus at the base keeps it balanced. If you love drinks that are fun to put together and even more fun to drink, the coconut dirty soda mocktail belongs on your list too.
Ingredients
I like using vanilla bean ice cream here because it makes the float extra creamy and gives it a little more flavor than plain vanilla. Regular vanilla still works if that's what you have. Ginger ale keeps everything fizzy and light, while the grenadine gives it that classic Shirley Temple sweetness and color. Some grenadine brands are sweeter than others, so you can always start with a little less and add more if needed.
See the recipe card for exact quantities.
Top Tips for Shirley Temple Float
Use a tall glass with plenty of room at the top: Floats foam up fast, and a little extra space keeps the soda from spilling over once it hits the ice cream.
Scoop the ice cream ahead of time and refreeze it: Pre-scooping and freezing the portions for 15 to 20 minutes helps them hold their shape longer once the ginger ale is added.
Serve with both a straw and a spoon: The drink changes as the ice cream melts, so a spoon makes it easier to get the thicker, creamy bits while the straw handles the fizzy soda underneath.
How to Make Shirley Temple Float?
This Shirley Temple float comes together quickly, so it helps to have the glasses, garnishes, and ice cream ready before you start.
Add the ice cream
Add two large scoops of vanilla bean ice cream to each tall glass.
Add the grenadine
Drizzle 1 tablespoon of grenadine over the ice cream in each glass.
- Let the grenadine run down over the ice cream instead of stirring it in.
Add the ginger ale
Slowly pour the chilled ginger ale over the ice cream and grenadine.
- Pour slowly because the ginger ale will foam as it hits the ice cream.
- Use cold ginger ale so the ice cream does not melt too quickly.
Add the citrus
Squeeze the fresh lime and lemon juice into a small bowl or measuring cup, then divide it evenly between the two floats.
Garnish and serve
Top each glass with maraschino cherries and a lime wheel, then serve right away.
Shirley Temple Float
Ingredients
- 4 scoops vanilla bean ice cream
- 1 ½ cups ginger ale
- 2 tablespoon grenadine syrup
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
- maraschino cherries for garnish
- lime wheels for garnish
Instructions
- Add two large scoops of vanilla bean ice cream to each glass.
- Drizzle 1 tablespoon of grenadine over the ice cream in each glass.
- Slowly pour the chilled ginger ale over the ice cream, leaving a little room at the top for the foam.
- Divide the fresh lime and lemon juice evenly between the two glasses.
- Garnish with maraschino cherries and a lime wheel. Serve immediately with a long spoon and straw.
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