Cherry Chocolate Chip Coffee Float

Sometimes the best treats are the ones that are completely silly, whimsical, and bring us back to childhood. This Cherry Chocolate Chip Coffee Float is the most perfect example of that. It's a classic ice cream parlor float, but with a few important adult upgrades.

This is truly the perfect treat for summer. Cold, creamy coffee is topped with the most luscious ice cream that is studded with sweet, succulent cherries and dark chocolate. Add some drizzled chocolate around the rim and you have yourself an upgraded, sophisticated, unique version of a float. (Don't worry, you don't need an ice cream maker- see my sneaky trick below.)

This is a grown-up version of the classic. Most importantly, coffee replaces sugary, generic, boring soda. Additionally, you can really make this to suit any palate or diet; I have all sorts of variations below for how to make it more or less decadent, and either dairy-loving or completely vegan.

This post is the result of a collaboration with my almost-neighbors at Paradiso Farm. They make absolutely wonderful, interesting, small-batch coffee that has quickly earned a very special place in our house. We've worked together on this Maple Bourbon Coffee Rubbed Tofu and also this Coffee Maple Old Fashioned, so you can clearly see I'm in love with their roasts!

I designed this Cherry Chocolate Chip Coffee Float to go with their Burundi coffee, which has cherry and chocolate notes in its flavor profile. It really is the perfect combination! But of course this float would be lovely with any one of their coffees (hint for my local followers: try this with their nitro cold brew!), so use what you love.

This East African roast is unique not just in its flavor, but in its social mission as well. It's part of the Long Miles Coffee Project, which supports economic development and equity in the country of Burundi. So, by treating yourself to a bag of this very special coffee, you'll also be supporting the development of clean water access, education, child care, technical training, and a path out of poverty for the coffee farmers of Burundi and their families.

In case you need one more reason to get yours hands on this coffee, the label is designed by a local Vermont student pursuing his education at a career center. So head to the Paradiso Farm website, get yourself some really special coffee, and support a local micro-roaster, local students, and the Long Miles Coffee Project with your purchase.

Because you'll brew and chill the coffee, and also prepare the ice cream, you'll need to think ahead by at least a few hours. These steps can also be done up to a couple days in advance though, so this is a very easy make-ahead treat. The recipe below is for a single, large float, but you can easily scale up or down based on the number you want to make and the size of your glass(es). Mini floats in shot glasses would be a blast for a brunch party!

I'm quite certain that your summer will be better with this float! It would make such a fun brunch drink, the perfect mid-afternoon cool-off, or even a fun dessert. The combination of cherries, chocolate, and coffee is magical. Adults deserve special treats too, right?? I hope you'll enjoy this one as much as I have!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Paradiso Farm. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

There's really nothing better than a frozen treat during the summer. Check out this Fig, Bourbon, and Cinnamon Nicecream Cake for another summer favorite.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 0.5 c vanilla ice cream. You have lots of options here! Classic ice cream, frozen yogurt, non-dairy frozen treat, etc. Do what works for your eating style.
  • Handful of cherries. Get fresh ones when they're in season. Out of season, frozen works fine.
  • Palmful of mini chocolate chips
  • Palmful of dark chocolate for melting
  • Dash of coconut oil
  • 2 c brewed, chilled coffee. I of course recommend Paradiso Farm's Burundi! Brew it at least several hours ahead of time and chill it thoroughly in the fridge. Cold brew or, even better, nitro cold brew would be exceptional here too.
  • Splash of milk or cream. Choose your level of decadence. Your favorite non-diary cream would work well here too, as long as it's unflavored.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Let the ice cream (or frozen yogurt or non-dairy frozen treat) sit out of the freezer for a few minutes to soften.
  2. Meanwhile, chop up the cherries finely. Put the cherries and mini chocolate chips into a mixing bowl.
  3. Add the softened ice cream to the cherries and chocolate and mix quickly, just until evenly incorporated. Return it to the freezer for a couple hours to harden in a sealed container.
  4. Brew the coffee and put it in a sealed container. Place it in the fridge for at least a few hours to cool.
  5. When you're ready to serve, melt a handful of dark chocolate in a double-boiler (or, very carefully, in the microwave) with a little dash of coconut oil to help it smooth out. Dribble it around the rim of your serving glass. Don't worry if you make a mess, it will be delicious regardless!
  6. Pour the coffee into the chocolate-rimmed serving glass and add a dash of cream. Then top it all off with your cherry chocolate chip ice cream. Serve with a straw and a spoon!


Please follow The Rogue Brussel Sprout on Instagram!