Ginger Vanilla Frost

  • Yield servings

California Milk Advisory Board


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