Strawberry Daiquiri Float Delight

Last summer, my neighbor showed up with a bottle of rum and the simplest idea: what if we turned a daiquiri into a float? We were standing in the kitchen on one of those suffocating afternoons when even thinking about cooking felt like too much, and suddenly we were blending strawberries like we'd discovered something profound. That first sip—the way the cold vanilla ice cream swirled with the tart strawberry base and then fizzed with sparkling water—felt like pure summer in a glass. It became the drink we made every time friends dropped by unexpectedly.

I made this for my sister's birthday brunch when she specifically said she didn't want anything complicated, just something that felt special. Watching her face light up when the sparkling water hit the ice cream and created that gorgeous foam—that's when I realized this wasn't just a drink, it was a small, deliberate kindness disguised as refreshment. She asked for the recipe before she even finished it.

Ingredients

• Fresh strawberries: Use berries that smell sweet and feel slightly soft when you press them gently—that's how you know they're ripe enough to give you the fullest flavor without any tartness that needs masking.
• Granulated sugar: This dissolves instantly into the blended strawberries and balances the lime without making the drink cloying or one-note.
• Freshly squeezed lime juice: The difference between bottled and fresh is honestly night and day here—fresh lime brings brightness that bottled juice simply can't match, and it's worth the two minutes of squeezing.
• White rum: Choose something you'd actually drink on its own; cheap rum will taste cheap in the final drink, and you only need two ounces anyway so splurge a little.
• Vanilla ice cream: Pick one with real vanilla specks if you can find it, or go coconut or lemon sorbet if you want to change the whole vibe and still have it work beautifully.
• Sparkling water: Plain is perfect, but lemon-lime flavored adds an extra layer if you're feeling adventurous—just taste your strawberry base first so you're not doubling up on citrus by accident.
• Fresh mint and lime wedges: These aren't decoration; they're part of the flavor experience and make each sip feel intentional instead of rushed.

Instructions

Blend the strawberry daiquiri base:

Pour your hulled strawberries into the blender along with the sugar and lime juice, then add rum if you're using it. Blend until completely smooth—you want no chunks or seeds visible, just that gorgeous pink puree that looks almost too pretty to drink.

Pour into glasses:

Divide the strawberry mixture equally between two tall glasses, filling them about halfway. If your glasses have been sitting in the sun, this is the moment you might regret not chilling them first, but don't worry—the ice cream fixes everything.

Add the ice cream:

Gently place one scoop of vanilla ice cream into each glass right in the middle of the strawberry mixture. It'll start melting immediately and that's exactly what you want.

Pour the sparkling water slowly:

This is where the magic happens—pour the chilled sparkling water slowly over the ice cream and watch it foam and bubble up. Go slow enough that you can actually see the transformation, not so fast that it overflows everywhere.

Garnish and serve:

Drop a fresh mint leaf on top, add a strawberry slice leaning against the glass, and wedge a lime piece onto the rim. Serve immediately with both a straw and a spoon because you'll need both.

Save

There's something about serving a float that instantly makes people slow down and pay attention to what they're drinking instead of just gulping it down. My friend's seven-year-old asked if every summer beverage could be this pink and bubbly, which basically says everything about why I keep making this.

Alcohol-Free Makes It Better for Some Crowds

The rum is optional but it's worth mentioning that omitting it doesn't make this feel like a compromise—it just becomes a different kind of perfect. The strawberry and lime do all the heavy lifting flavor-wise, so without rum you get something equally refreshing and actually easier to share with kids and designated drivers. I've served this both ways at the same gathering and honestly couldn't tell you which version got emptied first.

Swapping Flavors Is Where It Gets Fun

Once you make this once with vanilla, you'll start imagining other versions immediately. Coconut ice cream makes it taste tropical and almost beachy, while lemon sorbet takes it in a sharper, more sophisticated direction that pairs weirdly well with rum. A friend once used salted caramel ice cream and it shouldn't have worked but somehow it absolutely did.

The Details That Actually Matter

The difference between a mediocre float and one people ask you to make again comes down to paying attention to temperature and timing. Everything should be cold when it goes into the glass, the sparkling water should still be fizzy (open it right before you use it), and you should serve it immediately after pouring. These aren't pretentious rules—they're just how you get the experience right.

• If you're making these for a crowd, prep the strawberry base ahead of time and keep it in the fridge, then assemble each float to order so the fizz stays active.
• Using a tall glass isn't just for looks—it actually gives the layers room to stay distinct instead of immediately blending into one uniform color.
• A spoon matters more than people think because you'll want to eat the melting ice cream mixed with the strawberry liquid, and a straw alone leaves you frustrated.

Save

This is the kind of drink that turns an ordinary afternoon into something people remember, which honestly is all any recipe should aim for. Make it once and you'll understand why I keep going back to it every single summer.

Recipe Questions & Answers

→ Can I make this without alcohol?

Yes, simply omit the rum to keep the flavor fresh and light while maintaining the overall balance of the float.

→ What can I use instead of vanilla ice cream?

You can substitute vanilla ice cream with coconut or lemon sorbet for a dairy-free or tangier twist.

→ How should I serve this drink?

Serve in tall glasses with a straw and a spoon, garnished with fresh mint leaves, strawberry slices, and lime wedges for an appealing presentation.

→ Is sparkling water the only option for the fizz?

Plain or lemon-lime sparkling water works best to add a gentle bubble without overpowering the fruity flavors.

→ Can this float be prepared ahead of time?

For extra chill, freeze the glasses before assembling, but it's best enjoyed immediately to preserve the fizz and creamy texture.