Chocolate Cream Soda
Make a fizzy chocolate cream soda with vanilla ice cream, chocolate extract, milk, and seltzer. Fast, nostalgic, and easy to customize.
Soda fountains may not be as popular as they once were, but this nostalgic drink is still just as delicious.
Submitted by: Rick kubczak from Milwaukee, WI
Yield: 1
- Blend a small base of vanilla ice cream, milk, and chocolate extract, then fold in cold seltzer for fizz.
- Keep ingredients chilled and add seltzer gently to preserve carbonation and foam.
- Swap in non-dairy ice cream, chocolate syrup, or a splash of liqueur to customize flavor.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What is a chocolate cream soda?
A chocolate cream soda is a fizzy float-style drink made by blending a little vanilla ice cream with milk and chocolate extract, then topping with seltzer and an extra scoop of ice cream.
Can I make this without an immersion blender?
Yes. You can whisk the ice cream, milk, and extract in a jar or bowl until smooth, or use a handheld frother. If you use a countertop blender, do not blend with seltzer inside. Blend the base first, then gently stir in seltzer.
What can I use instead of chocolate extract?
Use chocolate syrup (start with 1 to 2 teaspoons) for more sweetness, or dissolve 1/2 to 1 teaspoon cocoa powder in a little hot water plus sweetener. Taste and adjust since extracts are concentrated.
How do I keep the drink fizzy and foamy?
Use very cold seltzer and chilled ingredients. Add seltzer slowly and stir gently to keep bubbles. For extra foam, use a soda siphon or whipped cream canister to carbonate or aerate before topping.
Can I make a dairy-free or vegan version?
Yes. Use dairy-free vanilla ice cream and plant milk like oat or almond. Coconut-based ice cream gives a richer, creamier mouthfeel that mimics the classic float.
How do I scale this recipe for more servings?
Multiply the recipe per serving: 2 tablespoons vanilla ice cream, 2 tablespoons milk, 1 teaspoon chocolate extract, and 1 cup seltzer. Blend the base in batches and add seltzer to each glass to keep fizz.
Can I add alcohol or other mix-ins?
Yes. Add a small splash of coffee liqueur, crème de cacao, or light rum for an adult version. Reduce seltzer slightly to balance. You can also stir in crushed cookies, flavored syrups, or spices.
Can I store leftovers?
Leftover assembled drinks will lose carbonation quickly. Store the blended ice cream base (without seltzer) in an airtight container in the fridge for up to 24 hours, then add fresh seltzer when serving.
What is a chocolate cream soda?
A chocolate cream soda is a fizzy float-style drink made by blending a little vanilla ice cream with milk and chocolate extract, then topping with seltzer and an extra scoop of ice cream.
Can I make this without an immersion blender?
Yes. You can whisk the ice cream, milk, and extract in a jar or bowl until smooth, or use a handheld frother. If you use a countertop blender, do not blend with seltzer inside. Blend the base first, then gently stir in seltzer.
What can I use instead of chocolate extract?
Use chocolate syrup (start with 1 to 2 teaspoons) for more sweetness, or dissolve 1/2 to 1 teaspoon cocoa powder in a little hot water plus sweetener. Taste and adjust since extracts are concentrated.
How do I keep the drink fizzy and foamy?
Use very cold seltzer and chilled ingredients. Add seltzer slowly and stir gently to keep bubbles. For extra foam, use a soda siphon or whipped cream canister to carbonate or aerate before topping.
Can I make a dairy-free or vegan version?
Yes. Use dairy-free vanilla ice cream and plant milk like oat or almond. Coconut-based ice cream gives a richer, creamier mouthfeel that mimics the classic float.
How do I scale this recipe for more servings?
Multiply the recipe per serving: 2 tablespoons vanilla ice cream, 2 tablespoons milk, 1 teaspoon chocolate extract, and 1 cup seltzer. Blend the base in batches and add seltzer to each glass to keep fizz.
Can I add alcohol or other mix-ins?
Yes. Add a small splash of coffee liqueur, crème de cacao, or light rum for an adult version. Reduce seltzer slightly to balance. You can also stir in crushed cookies, flavored syrups, or spices.
Can I store leftovers?
Leftover assembled drinks will lose carbonation quickly. Store the blended ice cream base (without seltzer) in an airtight container in the fridge for up to 24 hours, then add fresh seltzer when serving.
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