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Ice Cream Musings

Wicked Wednesday: Pina Colada Float

You can never go wrong with an ice cream float, even one that's dairy-free! This #WickedWednesday we made a Pina Colada Float using Jamaican ginger ale, Yongehurst rum, and scoops of our Gettin' Caught in the Rain sorbet.


Four All Ice Cream


What you need:

  • 2 scoops of Gettin' Caught in the Rain
  • 1 can of Blue Sky Jamaican ginger ale
  • a splash of mango juice
  • 1.5 ounces of Yongehurst rum


What to do:

  1. First pour the ginger ale, rum and mango juice into a tall glass (leave the glass 1/4 empty) and stir to combine.
  2. Add your scoops of sorbet on top and ***ta-da***, enjoy!


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