Homemade Peppermint Crisp Float

This one will be sure to keep the boat afloat these school holidays. Our homemade peppermint crisp floats will not only busy the kids, but will make them bubble over with excitement. Bring along your BIBO fizz bar to get the party started. This recipe makes 4 large floats – for plenty and yum fun!

BIBO fizz float

Ingredients:

  • 1 litre Vanilla Ice Cream
  • 100g Peppermint Crisp chocolate, broken into small pieces

For the cola syrup you’ll need:

  • 2 cups sugar
  • 1 cup hot water
  • 1 cup cold water
  • Pinch of salt
  • Finely grated zest of 2 medium oranges
  • Finely grated zest of 1 lime
  • Finely grated zest of 1 lemon
  • 3 star anise
  • 2 cinnamon sticks
  • 2 tsp coriander seeds, crushed
  • 1 vanilla pod, split
  • 1 tsp freshly grated ginger
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp citric acid

To decorate use:

  • 60ml chocolate sauce
  • 30g finely crushed peppermint crisp

BIBO fizz float 3

Here’s how it’s done:

  • Slightly soften the ice cream either in a little warm water or by leaving it out for an hour to defrost slightly.
  • Add the roughly chopped peppermint crisp to the softened ice cream and mix well to combine. Place back in the freezer to freeze
  • Make the cola syrup by placing 1 cup sugar in a clean saucepan and let it melt over a medium high heat without stirring
  • Keep a close eye as the sugar starts to melt and gently swirl the saucepan and place back on the heat until all the sugar has melted while swirling regularly to ensure an even melt
  • Keep the caramel on the heat until it has reached a rich amber colour
  • Remove from the heat and stir in the cup of hot water and pinch of salt (it will splutter and spit so please be careful!)
  • Place the saucepan back over the heat and let it simmer and keep stirring until the caramel has melted into the water
  • Once it has melted add the rest of the syrup ingredients and bring to a boil
  • Simmer for 20 minutes until the syrup has thickened, strain and set aside to cool
  • Pour the chocolate sauce in a saucer and spoon the crushed peppermint crisp in another sauce
  • Dip the rims of 4 large glasses first in the sauce and then the crushed chocolate
  • To assemble the floats, prepare the cola by using 1 part cola syrup and 5 parts cold water and fizz using your BIBO fizz bar (you will need approx 500ml – 700ml cola depending on the size of the glasses used)
  • Place 2 or 3 ice cream balls each into the decorated glasses
  • Pour the fizzed cola over the ice cream and serve immediately
  • Store the leftover syrup on the fridge for up to 2 weeks (you can use shop bought cola syrup if you do not want to make your own and prepare the cola as per the instructions of the bought syrup)

BIBO fizz float 2

Unlike any other soda machine on the market, the BIBO fizz bar lets you add sparkle to just about anything. Water, sangria, tea infusions, you name it and BIBO will fizz it. Spoil yourself, your family and friends. Get yours today!

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