recipes barefoot contessa

Ice Cream Sodas (Serves 8)

Copyright 2006, Ina Garten, All Rights Reserved


Photo: James Merrell

Raspberry Syrup (recipe follows)
Chocolate Syrup (recipe follows)
Pure vanilla extract
Heavy cream, chilled
Club soda or seltzer, chilled
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Coffee ice cream

For the Chocolate Syrup:
¾ cup cocoa powder, sieved
Pinch of kosher salt
1 1/2 cups sugar
½ teaspoon instant coffee granules
1 teaspoon vanilla extract

For the Raspberry Syrup:
1 pint fresh raspberries, sliced in half
1/2 cup sugar
Juice of 1 lemon




For the Sodas
Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the club soda 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.

Chocolate Syrup
Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.

Raspberry Syrup
Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.