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Raspberry Lime 7UP Ice Cream Float

Made with fresh raspberries, this frozen treat is not only refreshing, but super yummy too.


  • For the ice cream:
  • 1 (14 ounces) can sweetened condensed milk
  • 1 1/2 cups half and half
  • 1/2 cup 7UP
  • 3/4 cup whipping cream
  • 1 cup frozen raspberries
  • 1 lime, zested
  • 1 teaspoon raspberry extract
  • For the syrup:
  • 1 cup 7UP
  • 1/4 cup light agave
  • 2 cups fresh raspberries
  • For the floats:
  • 7UP for floating
  • Crushed graham crackers
  • Whipped cream for garnish
  • Fresh or dried raspberries for garnish


  1. If using an ice cream maker, whisk together sweetened condensed milk, half and half, 7UP, whipping cream and frozen raspberries, and pour into prepared ice cream maker. Churn according to ice cream maker directions. Place ice cream in airtight containers and freeze for another 2 hours.
  2. If going old school, whisk whipping cream to form stiff peaks and set aside. Whisk together sweetened condensed milk, half and half, 7UP, lime zest and raspberry extract. Stir in 1 cup raspberries and fold mixture into whipped cream.
  3. Pour mixture into a baking dish (such as a 9x9 or a loaf pan). Freeze mixture for at least 4 hours, preferably overnight.
  4. For the raspberry syrup, combine all ingredients in a saucepan and bring to a boil; reduce to a simmer and cook until syrupy (about 5-7 minutes). Set aside to cool. Strain if desired.
  5. To assemble, dip ice cream float glasses in raspberry syrup, then into crushed graham crackers. Layer each glass with raspberry syrup, ice cream, fresh raspberries and crushed graham crackers, garnishing with 7UP and more accoutrement as desired!