Drinks, Ice Cream & Frozen Desserts

Strawberry Soda Ice Cream Float

5 from 2 votes
My Strawberry Soda Ice Cream Float recipe is the perfect way to stay cool this summer, featuring homemade strawberry syrup!
Strawberry Ice Cream Soda Float

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Hi Bold Bakers!

WHAT YOU GET: An all-natural sparkling Strawberry Soda Ice Cream Float recipe, topped with a big scoop of vanilla ice cream for the ultimate strawberry and cream summertime treat! And, after you make the Strawberry Soda syrup and let it chill, it only takes a few minutes to assemble.

A homemade strawberry soda and always-delicious vanilla ice cream make the perfect summer treat! My strawberry soda ice cream float isn’t just easy, it’s unbelievably refreshing and delicious too. I love how the creaminess of the ice cream works with the tart and sweet strawberry soda!

Ice cream in a glass next to strawberry syrup

This recipe starts with a homemade soda, which is much easier than it sounds — no soda stream or canned Co2 gas is necessary. The first step to making these creamy, fruit-filled floats is making fresh strawberry syrup. I take full advantage of ripe strawberries by cooking them in a saucepan and then adding some sugar, lime and lemon juice, and citric acid. 

When I’m ready to serve up these show-stoppers, I add 1 part of the fresh strawberry syrup to 2 or 3 parts of seltzer to make the strawberry soda. Then, I top it off with a few scoops of my Homemade Vanilla Ice Cream

Pouring strawberry syrup onto the ice cream

How Do I Make Homemade Soda Without A Machine?

Some folks have their own soda-making machines, which take tap water and make it into fizzy water, thanks to the CO2 cartridges that come with the machine. Then, they add drops of flavoring to get their favorite beverage.

But not everyone has a soda machine! This strawberry soda can be made without one. First, you cook down fresh strawberries and a few other ingredients on the stovetop; then, add that flavor-packed syrup to canned or bottles of plain seltzer or soda water!  

Tools You Need To Make Strawberry Soda Ice Cream Float

Adding soda to the ice cream and syrup

Gemma’s Pro Chef Tips For Making Strawberry Soda Floats

  • Use the very best, sweetest peak-season strawberries you can find to make this syrup for the very best flavor.
  • The lime, lemon, and citric acid all give this syrup the right sort of tang that not only brings out the strawberry flavor but also helps balance out the sweetness of the syrup.
  • Citric acid naturally occurs in citrus fruit and is often used to flavor sodas. It gives a concentrated tartness and pop of flavor that is essential for a good soda. You can find these in the baking aisle or online.
  • Instead of vanilla ice cream, you can try this with a scoop of Lemon or Lime Sorbet.
  • Adults, you can use this syrup instead of simple syrup in a fruity cocktail!

Finished Strawberry Ice Cream Soda

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Strawberry Soda Ice Cream Float Recipe

5 from 2 votes
My Strawberry Soda Ice Cream Float recipe is the perfect way to stay cool this summer, featuring homemade strawberry syrup!
Author: Gemma Stafford
Servings: 11 people
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 2 hours
My Strawberry Soda Ice Cream Float recipe is the perfect way to stay cool this summer, featuring homemade strawberry syrup!
Author: Gemma Stafford
Servings: 11 people


Strawberry Soda Syrup

  • cups (32½ oz/923 g) ripe strawberries, hulled and chopped
  • 2 cups (16 fl oz/480 ml) water
  • 2 cups (16 oz/450 g) granulated sugar
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • ½ teaspoon citric acid


  • Seltzer water, cold, for serving
  • Vanilla ice cream, for serving


Make the Strawberry Soda Syrup

  • In a large saucepan over medium heat, combine the strawberries and water and bring to a boil. Reduce the heat to low and let simmer for about 15 minutes, until the strawberries have softened.
  • Strain the mixture through a fine mesh sieve into a separate saucepan and discard the solids.
  • Add the sugar, lime juice, lemon juice, and citric acid and bring to a simmer over medium-low heat. Let the mixture cook for 5 minutes, stirring occasionally. Skim off any foam.
  • Remove from the heat and let the syrup cool to room temperature before passing through a strainer and into a lidded container for storage. Refrigerate for at least 2 hours (and up to 1 month), until cold.

Make the Floats

  • When ready to serve the ice cream floats, for each glass, add 1 part syrup to 2 or 3 parts seltzer (adjusting to your taste).
  • Top the drinks with a few scoops of vanilla ice cream, add a straw and serve immediately.
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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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