Manhattan Ice Cream Float

1. 1

   Add ice cream to a blender or food processor. While the machine is running quickly add the bourbon and process until it just combines. Spread the ice cream in a rectangular glass or plastic container with lid and put in freezer until firm enough to scoop, this should take about 20 minutes.

2. 2

   While the ice cream is freezing, whip heavy cream with vermouth, sugar and bitters until soft peaks form. Refrigerate.

3. 3

   Fill 4 tall glasses 2/3 of the way with cherry soda. Put a scoop of ice cream into each glass and top with the chilled whipped cream. Place maraschino cherries on top of whipped cream and serve. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.