Ice cream sodas

  • Preparation Time8 mins
  • Cooking Time5 mins
  • DifficultyEasy

For the ice cream sodas

Raspberry syrup, recipe follows
Chocolate syrup, recipe follows
Pure vanilla extract
Double cream, chilled
Soda water, chilled
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Coffee ice cream

For the chocolate syrup

90g cocoa powder, sieved
Pinch of salt
300g caster sugar
1/2 tsp instant coffee granules
1 tsp vanilla extract

For the raspberry syrup

250g fresh raspberries, sliced in half
100g caster sugar
Juice of 1 lemon
1) For the ice cream soda: Pour 3 tbsp of raspberry or chocolate syrup, or 1 tsp of vanilla plus 45ml double cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the soda water until the glass is three-quarters full. Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.

2) For the chocolate syrup: Combine the cocoa, salt, sugar and 250ml hot water in a medium saucepan and bring to a boil. Add the coffee granules and simmer for 5 mins. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.

3) For the raspberry syrup: Combine the raspberries, sugar, and lemon juice in a container. Cover and refrigerate for at least 2 hrs, or overnight. Strain the syrup into a jug, pushing down on the berries to extract all the liquid.

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