Ginger Vanilla Frost

California Milk Advisory Board
  • Yield: servings


2whole scoops (1/3 cup each) vanilla ice cream
12ounces chilld ginger beer or ginger ale
1whole squeezed fresh lime juice
3tablespoons lightly sweetened whipped cream
1tablespoon toasted shredded coconut
1whole lime slice for garnish


  1. Place ice cream in a tall 16-ounce glass. Fill with ginger beer. Add a squeeze of lime juice; stir. Top with whipped cream and coconut. Garnish with lime slice. Serve immediately with straws and a spoon.
  2. To toast coconut: Heat an oven to 350F. Spread coconut on a baking sheet with sides. Bake in the center of the oven 8 to 10 minutes or until lightly browned, stirring often. Cool. Store in an airtight container.
Recipe by Don Hall and Emily Luchetti, courtesy of the California Milk Advisory Board
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